bb.q Chicken Fort Worth, TCU Menu

Brushed with a sweet, soy-based sauce, these are light on heat and heavy on flavor.

Light and crispy with an added kick.

This classic Korean street food is made from a combination of rice cakes and fish cakes cooked in a sweet and spicy red chili reduction. Served with fresh cabbage and chopped scallions, garnished with a fried egg and sesame seeds, it’s a warm and chewy comfort.

Tastes like regular Galbi, but with an extra smoky, extra spicy finish.

The same rice and fish cakes we use in traditional Ddeok-Bokki, but cooked in a less spicy, more creamy rose sauce. Paired with the cabbage, egg, and sesame seed, it’s a mild masterpiece.

Korean Fried Chicken at its best. Juicy and tender inside, light and crispy outside.

A sweet and tangy take on our Golden Original.

A red chili sauce gives these serious heat, and serious flavor.

Brushed with a sweet, soy-based sauce, these are light on heat and heavy on flavor.

Served in a savory sauce with a mild tang of garlic.

Half Golden Original + Half Secret Sauce or Half Hot Spicy.

A soy-based sauce with extra spice thanks to a cinnamon blend and a chili garnish.

Dusted in a rich medley of sweet cheeses. Grab extra napkins.

Tastes like regular Galbi, but with an extra smoky, extra spicy finish.

Crispy Chicken slathered in our special Caribbean jerk sauce.

A black pepper sauce gives these some heat, but the garlic and onions balance it out well.

Inspired by Chinese mala seasoning, this flavor is very sweet and very hot.

Brushed with a sweet, soy-based sauce, these are light on heat and heavy on flavor.

Served in a savory sauce with a mild tang of garlic.

Tastes like regular Galbi, but with an extra smoky, extra spicy finish.

Inspired by Chinese mala seasoning, this flavor is very sweet and very hot.

A black pepper sauce gives these some heat, but the garlic and onions balance it out well.

Crispy Chicken slathered in our special Caribbean jerk sauce.

Dusted in a rich medley of sweet cheeses. Grab extra napkins.

A soy-based sauce with extra spice thanks to a cinnamon blend and a chili garnish.

Light and crispy with an added kick.

Korea’s hottest wings. Order if you dare.

The same rice and fish cakes we use in traditional Ddeok-Bokki, but cooked in a less spicy, more creamy rose sauce. Paired with the cabbage, egg, and sesame seed, it’s a mild masterpiece.