Fried chicken joint Fuku—created by chef David Chang—is launching its most exciting menu update since its creation in 2015. The release of an all-white meat Spicy Fried Chicken Sandwich will be available at all Fuku locations starting Thursday, October 8.

Fuku’s Executive Chef Stephanie Abrams has spent the past 12 months perfecting the new recipe, which is more than a shift from using chicken thighs to chicken breast. It’s a bigger, crispier, spicier, and saucier sandwich for Fuku’s customers to fall in love with.

“Fuku as a concept was built off of this really delicious thigh meat spicy fried chicken sandwich, originally created by David Chang. When we started working on a new sandwich using chicken breast, I wanted to make sure I was carrying forward the same principles Dave had distilled in the original Fuku recipe,” Fuku Executive Chef Stephanie Abrams says. “I’ve been working on it for the past 12 months to ensure it’s as juicy and flavorful as the original and we’re excited to finally make it a permanent item on the menu.”

The New Spicy Fried Chicken Sandwich features 6 ounce of chicken breast (non-GMO and antibiotic-free), brined in a fresh habanero puree for 24 hours, served with Fuku mayo, and pickles on a potato roll. The new sandwich replaces the previous thigh meat version that was available at all delivery-only Fuku’s but will stay on the menu at Fuku NYC stores.

Starting October 8, the new Spicy Fried Chicken Sandwich will be available in DC/Arlington and Miami/Fort Lauderdale for delivery-only via a partnership with REEF Neighborhood Kitchens. Within NYC, customers can visit our Hudson Yards location as well as ordering for delivery via REEF Neighborhood Kitchens. For the month of October all customers will receive free delivery through Uber Eats.

“Fuku has finally come to the light side of the force. The team there has cracked the code on a not-dry white meat Spicy Fried Chicken Sandwich. I’m a dark meat loyalist, but the Fuku team has spent years listening to their customers and developing a white meat version of the Fuku sando. I’m converted. It’s as tasty as the classic—crunchier, too—and I’m excited for everyone to try it,” says chef David Chang, founder of Momofuku and Fuku.