I recently had the pleasure of sitting down with Sung Kim, a recent Binghamton University graduate, to discuss how Chick-n-Bap came to be. Growing up in the city, Kim was inspired by the flavors and fusion of flavors that was found in street food.

So, in Spring of 2014, Chick-n-Bap opened its doors and since then, has found immense success with students. It essentially fuses Asian and Middle Eastern cuisine into a chicken and rice dish that is loaded with flavor and richness.

Newest Addition: Spicy Korean Chicken


It is open Thursday through Saturday, serving up an array of delicious platters. However, now Saturdays have become extra special: the introduction of a new platter. “Spicy Korean Chicken,” or “Yhang Nyum Chicken,” as it would authentically be called. This dish combines both sweet and spicy flavors to provide for a fantastic experience. There still is the original platter which is equally enjoyed by students.

The dish is built around rice and then there are layers of flavor. From the chicken tossed in a pepper paste and soy sauce, to the array of sauces to the toasted sesame seeds. The overall journey that I went on as I tasted the dish was incredible.

The sauces were out of this world; the green (jalapeño, cilantro, & garlic) sauce and the secret white sauce tossed with barbecue sauce made for just the right amount of sauce to meat/rice ratio.

A trip to the Marketplace to try this dish is definitely worthwhile! Come out and support this student-founded and run institution.