 Nashville Hot Chicken's not a trend. It's a tradition. Fried chicken was brought out to Korea. We were able to make it our own. We do slow and low. You might hear a crunch, but it's not gonna be like super crispy. We actually fry twice. The first fry, we're frying at a low temperature to cook the chicken throughout. And the second fry is just really quick flash fry. Cayenne is the main pepper. I don't want people's first experience to be so explosive that it's just burned. That's not Nashville Hot Chicken. Nashville Hot Chicken has different herbs and spices, and you should be able to taste them. There's so many sauces that we can pair with, like soy garlic being one of the most popular ones. I think the sweetness has a nice contrast to the rich and savory flavors that come from the chicken, as well as the spice.