Korean chicken is an adaptation of classic American fried chicken, though with a unique cooking method that results in a shatter-crisp skin and juicy interior.
The dish: Korean Fried Chicken, South KoreaIf you hear “KFC” and your mind immediately goes to the colonel, then my friend, you’re missing out. Because there’s another KFC, and it’s still fried chicken, and it’s even better than the Kentucky version. We’re talking about Korean fried chicken, a distinctive sub-genre of the fried poultry family, and a dish so popular in its homeland, and so delicious, that it has spread its wings and gained notoriety around the world.
So here’s the deal: this dish is an adaptation of classic American fried chicken, though with a unique double-frying method that results in a shatter-crisp skin and juicy interior. After its double-dip in oil, Korean fried chicken is usually basted with sauce, most popularly yangnyeom , but also honey soy, or a heap of shredded spring onions. As you can imagine, it leaves the colonel playing catch-up.There’s a little conjecture here about the true origin of Korean fried chicken.
It wasn’t until the 1970s, however, that fast food became popular in Korea, and the double-frying technique was developed, thus pushing this now-unique product into the mainstream. In the 1980s, the basting sauces were added to the crispy chicken, and an obsession was born.The South Korean capital, Seoul, is packed with fried chicken joints, and though you can’t go too wrong, our favourite is BB.
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