Edward Lee's Special Sauce Included... Mom's Touch Launches Chicken Following Burgers

Simultaneous Nationwide Launch of 'Edward Lee Big Sai Boneless'
Chef's Special 'Real Bourbon Sauce'

Mom's Touch announced on the 20th that it will simultaneously launch the boneless chicken "Edward Lee Big Sai Boneless," featuring Chef Edward Lee's special "Real Bourbon Sauce," at stores nationwide.

The new menu item "Edward Lee Big Sai Boneless" is the first chicken lineup in the "Edward Lee Chef Collection," following the success of the two "Edward Lee Burgers." It features a combination of Chef Edward Lee's specially developed Real Bourbon Sauce and Mom's Touch's "Big Sai Boneless" chicken made with 100% chicken thigh meat. The Real Bourbon Sauce was developed based on "Wild Turkey," a representative bourbon whiskey from Kentucky, USA. This signature sauce recipe is one that Chef Edward Lee passionately highlights not only in his American restaurants but also in his publications. Unlike traditional seasoned chicken where the sauce is mixed with the chicken, the "Golden Layering" method is applied, lightly drizzling the sauce in a lattice pattern over the chicken to enhance texture and flavor.

'Edward Lee Big Sai Boneless', 'Edward Lee Big Sai Boneless Max'. Mom's Touch

The new menu "Edward Lee Big Sai Boneless" will be available in two sizes: Regular (14,900 KRW) and Max (22,900 KRW), starting from the 20th at Mom's Touch stores nationwide.

A Mom's Touch representative said, "Following the sold-out Edward Lee Burger, we are introducing a new chicken menu featuring Chef Edward Lee's signature recipe. Please look forward to a new menu that you cannot experience in the existing domestic chicken industry."

Meanwhile, following the release of two "Edward Lee Chef Collection" burgers and one chicken product earlier this year, Mom's Touch plans to introduce new burgers and chicken menus reflecting Chef Edward Lee's new recipes in the second half of the year. The company aims to continuously upgrade taste and quality through recipe collaboration with the chef beyond short-term partnerships, thereby strengthening product competitiveness.