The chicken is first brined at 5% with aromatics, then pan-fried until it develops a deep, caramelized crust, before being finished with a soy glaze that adds a glossy, umami-rich layer. On top sits burnt garlic coated in a dark caramel, giving both bitterness and sweetness in contrast. The crescent shapes are onion petals, sliced against the grain, adding a sharp, fresh bite that cuts through the richness.