Korean fast-dining restaurant revels in chip-month accolades from Australian chip afficionados
Gami Chicken is celebrating a surge of national attention after its crunchy chips ranked second across 18 major Australian fast-food franchises.
Founder Jun Lee has revealed why the chips have gained cult status among Australians, who are flocking to Gami restaurants. Double-fried, finger-thick and wrapped in a light, golden batter, the chips deliver a shattering crunch with every bite. They are also the most frequently ordered item alongside Gami’s Korean fried chicken, with approximately 20 tonnes served nationally over the past 12 months.
Lee said the recognition reflects Gami’s growth from a small Melbourne laneway restaurant to more than 20 stores across Australia.
“Australians love our Korean flavour and our chips have had a loyal following for a number of years,” Lee said. “Australians also love crunch and these chips were developed to deliver the same sense of crispness people associate with Gami chicken.
“The batter was designed to create a chip that is crispy on the outside while still allowing the potato flavour to come through.”
Gami’s supplier processes potatoes close to harvest, often on the same day, helping retain natural flavour. The cut and thickness were also intentionally designed to hold flavour and maintain crunch, inspired by Korean street-food techniques that prioritise texture and contrast.
“The thinking was to create chips that were not just a side, but with their own texture and flavour to stand alongside our Korean fried chicken,” Lee said.
Founded in 2006 by four Monash University students, Gami Chicken combines authentic Korean recipes with Melbourne’s laneway culture. Its rise reflects growing demand for Korean cuisine in Australia, driven by the global popularity of K-culture.
For more information visit Gami Chicken.
