This local chain of succulent Chinese goodness has extended July 6th's National Fried Chicken Day
celebration through the entire month. Yes, succulent: "We marinate each chicken thigh for four hours using a secret family recipe handed down over several generations," says Ting Li, the eatery's executive chef. "I can't tell you everything that's in it, but some of the key ingredients are Szechuan chili, Chinese cinnamon, star anise, and clove." So you can get that, plus two pan-seared buns, a side of Szechuan fries with spicy mayo, and a side of fresh coleslaw for just under ten bucks, at all four Bao'd Up locations, until August comes busting in.