Few foods deliver a comforting appeal quite like fried chicken. When done right, it shows off the bird in a very tasty way: the meat inside is tender and juicy, and the outside is crunchy and delicious. Its no surprise the preparation style is so prevalent, with a multitude of renditions worldwide. In addition to the many American iterations, its also a popular dish across Asia. Notable examples include delicate Japanese karaage, intensely marinated Thai Gai Tod, and aromatic popcorn-style Taiwanese fried chicken.
Yet, one of the most beloved takes of all is the Korean version, which is becoming one of Americas favorite foreign styles. Such an alignment with the palate is more than a coincidence; Korean fried chicken takes significant influence from the U. S. In fact, historians suggest that stationed troops introduced the cooking style during the Korean War. Its proposed the dishs roots took hold all thanks to Black American soldiers, who impressed locals with the dish during holiday cookouts.
The tasty method was noted, and once war shortages improved, it started appearing in restaurant settings. It took until the 1980s for the dish to reach widespread popularity, making it a young addition to the cuisine. But it has become its own style of fried chicken, with a batter, sauce, and way of eating that are different from the American version.
Korean fried chicken, which people often just call “KFC,” has spread around the world in recent years. It’s becoming more and more popular because of its unique crispy texture, tasty flavors, and interesting history. But what makes Korean fried chicken different from regular fried chicken? Read on to learn about its history, cooking methods, ingredients, and cultural significance.
A Brief History of Korean Fried Chicken
Its roots are in Southern American cooking, but the Korean version we know today didn’t start until the 1970s and 1980s. Some important events that led to its growth and popularity:
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1950s-60s American-style fried chicken introduced to Korea during the post-Korean war period
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1970s: Wider availability of cooking oil enabled the dish to take off.
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1980s Delivery services expanded, allowing Korean fried chicken to become a late-night delivery staple
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1990s and later: Korean food and pop culture start to spread around the world, making Korean fried chicken famous all over the world.
At first, it was influenced by American styles, but over the years it has changed into something uniquely Korean.
The Double-Fry Technique – Crispy Perfection
The hallmark technique that sets Korean fried chicken apart is the double-fry method. While American fried chicken is usually fried just once, Korean chicken undergoes frying at two different temperatures:
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First fry at lower temperature to cook chicken through and render excess fat.
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Second fry at higher temperature to achieve ultra crispy exterior.
By frying twice, moisture is thoroughly evaporated, resulting in an exceptionally thin, crackling crisp crust that stays crunchy even when sauced. The high temperature also enables the signature airy, latticed structure.
Signature Seasonings and Sauces – Sweet, Spicy, Funky Flavors
Beyond the texture, Korean fried chicken dazzles with its dynamic flavor profiles. While American fried chicken is often seasoned just with salt and pepper, Korean chicken incorporates various marinades and sauces, like:
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Gochujang – Sweet, spicy, umami Korean chili paste.
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Soy sauce – Savory, salty, and aromatic.
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Garlic and ginger – Pungent, gingery notes.
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Honey or sugar – Touch of sweetness to balance out spice.
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Sesame oil – Nutty, rich aroma.
The sauces are generally brushed on after frying, allowing the chicken to directly absorb maximum flavor. From fiery yangnyeom to honey garlic to soy garlic, the sauce possibilities are endless.
Other Key Ingredients and Variations
Other ingredients and cooking methods further diversify Korean fried chicken:
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Potato or corn starch coating – Ultra crispy texture.
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Smaller chicken pieces – Cooks evenly, stays crunchy.
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Marinade before frying – Flavor penetrates meat.
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Different cuts like wings, drumettes, boneless – Vary the experience.
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Rice flour addition – Extra crisp layer.
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Nut and seed toppings – Texture contrast.
So whether you’re digging into a scorching plate of dakgangjeong drizzled with spicy glaze or munching on garlic soy bites, the options are unlimited.
The Social and Cultural Significance
Beyond just a food trend, Korean fried chicken holds a unique social and cultural significance:
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Often enjoyed in groups with friends or family. Brings people together.
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Late night comfort food, popular with post-drinking crowds.
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Many specialized Korean fried chicken restaurants and chains.
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Strong association with Korean pop culture and music. Featured in Korean media.
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Represents the modernization and globalization of Korean cuisine.
For Koreans and non-Koreans alike, the dish represents a vibrant food culture and bonds communities through a shared love of flavorful crispy chicken.
Why the Global Craze?
Several factors can explain the meteoric rise of Korean fried chicken on the global stage:
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Novelty – Unique from other fried chicken styles like American and Japanese.
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Addictive flavors – Sweet, spicy, salty, umami – hard to resist.
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Social media – Viral food photos attract attention.
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Korean media/pop culture – K-pop stars often enjoy it.
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Korean cuisine trend – Part of the broader k-food wave.
Thanks to its photogenic nature and crave-inducing taste, Korean fried chicken won over the world’s palates and stomachs in a remarkably short period of time.
Tips for Making It at Home
Here are some top tips for making insanely good Korean fried chicken at home:
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Use small, uniform chicken pieces for even cooking.
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Allow chicken to marinate for enhanced flavor.
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Use potato or corn starch in coating for crispiness.
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Use tongs to flip chicken – don’t pierce skin.
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Allow oil to reheat between fries – crucial for crisping.
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Fry first at 325°F then finish at 375°F.
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Toss chicken in sauce right after second fry.
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Keep sauce thin to prevent sogginess.
With the right prep and frying methods, you can enjoy restaurant-quality Korean chicken without leaving home!
The Final Word
With its impossibly crisp crust, palette-exciting flavors, and compelling backstory, Korean fried chicken has cemented itself as a transcendent global food sensation. The double fry technique and creative spice blends form its foundation, while constant innovation and enthusiasm ensure its future is bright. So the next time you’re craving fried chicken, look beyond the basic and branch out into the endlessly delightful world of Korean styles! Your tastebuds will thank you.
The two fried chicken styles are seasoned differently
There are many ways to make fried chicken taste better, so picking the right seasonings and sauces is an important part of eating it. U. S. -style fried chicken typically reaches for a vibrant mixture of spices, which are added to the breading, or sometimes diluted in buttermilk. Common flavors include varying ground chilis, flavored salts, garlic, and onion powder. Many Americans love their fried chicken with a dash of spice and heat, which can reach scorching levels in renditions like the Nashville style. However, there are also versions that keep the bird more plain, involving only salt and pepper in the recipe. Sauces are then served on the side, with diners dipping their chicken bites per taste.
Korean chickens flavor profile begins with the poultry being marinaded. This spice mix is inspired by the American mix, with additions like onion powder, garlic powder, as well as sugar. For the liquid base, many preparations soak the chicken in milk or rice wine.
Korean-style chicken also achieves delicious sweet-and-spicy flavor through an external glaze. Popular candidates include delicious dakgangjeong, which is made with whole chilies, vinegar, sugar, and soy sauce, as well as sweeter yangnyeom, made with different syrups and jams, gochujang, soy, and sugar. Restaurants typically offer a selection of flavors, each crafted in a unique fashion. So, while theres some overlap in the ingredients with both styles, the resultant dish differs.
Korean fried chicken features a thin and crispy double fried batter
One of the primary differences Korean-style fried chicken has from American-style is its external crunch. The meat is dipped in an ultra-thin, typically potato starch-based batter, which is double-fried to attain an extra crispy result. The twice-over cooking lends the dish a specific feel and flavor. The first round is conducted at a low heat, with the principal aim of cooking the chickens interior. On the subsequent fry, the temperature is raised, encrusting the nuggets with a tasty texture. Potato starch crisps extra well with such a technique, hence why its used with this recipe.
American fried chicken, on the other hand, usually has a thick batter made of heavier things like flour, eggs, and even beer. The pleasantly dense coating has its own appeal — it ideally contrasts the larger chicken pieces common in the U. S. The batter is fried until it’s a tasty golden yellow color, but not burnt. This is done by keeping the hot oil at a steady temperature, which is one of the most important tips for making perfect fried chicken.
Both styles may encompass some deviations — some Korean fried chicken joints may opt for a single fry, and there are double-fried American recipes, too. However, the general prevalence of each technique showcases the typical culinary style of each cuisine.
how to make korean fried chicken
FAQ
What makes Korean fried chicken different?
The secret lies in its unique preparation and cooking techniques. Korean fried chicken is lighter, crispier, and juicier than traditional fried chicken due to a dual frying method using a double dip and a special batter.
What is Korean fried chicken?
Korean fried chicken is lighter, crispier, and juicier than traditional fried chicken due to a dual frying method using a double dip and a special batter. The first step involves coating the chicken in a mixture of flour, starch, and water, creating a thin and delicate layer that aids in a crispier texture.
Does Korean fried chicken have a crispy texture?
Korean fried chicken has a crispy texture, because it’s double-fried! Unlike American fried chicken, which is often fried once for a thick, crunchy crust, Korean fried chicken is fried twice. This second fry makes sure that the skin is ultra-crispy while keeping the meat juicy and tender inside. 2. Thin, Crispy Batter.
Why is Korean fried chicken so popular?
Korean food continues to grow in popularity around the United States with its unique, often spicy, flavors that delight taste buds. It began with widespread eating of kimchi and cooking with gochujang. Now, people all over the world are enjoying the delicacy that is Korean fried chicken.
Why does Korean fried chicken taste so good?
So it’s true that Korean fried chicken tastes great in part because of the sauces, but it also tastes great because of the Korean chickens themselves.
Is Korean Fried Chicken Spicy?
Not all Korean fried chicken is spicy. While some variations are spicy, there are plenty of milder options available for those who prefer a less fiery taste. 8. Can I reheat Korean fried chicken?.
What’s the difference between Korean fried chicken and regular fried chicken?
The main difference between American-style fried chicken and Korean-style fried chicken is that Korean fried chicken is coated in a tempura-style batter which helps create a unique texture and crunchiness.
Why does Korean fried chicken taste different?
The fact that Korean fast food chains use smaller and younger chickens means that the meat is more tender, and even this tiny difference is noticed and appreciated! Remember to drink plenty of soju when consuming your Korean Fried Chicken — it’s a tradition!.
What makes Korean fried chicken unique?
… fried chicken has become a popular dish all over the world because it has a unique crispy outside, juicy inside, and tasty sauces (Apr 13, 2023).
What is the sauce on Korean fried chicken?
For the sauce6 tbsp dark brown soft sugar. 2 tbsp gochujang. (Korean chilli paste)2 tbsp soy sauce. 2 large garlic cloves. crushed. small piece of ginger. peeled and grated. 2 tsp sesame oil.