1. Fried Chicken in Korea
Korean fried chicken, influenced by Western cuisine, is a type of fried chicken where chopped chicken pieces are seasoned, coated in flour or starch, and then deep-fried in oil. However, in Korea, the term “chicken” is broadly used, encompassing not only fried varieties but also other cooking methods that don’t involve frying or even cutting the chicken into pieces. Thus, while it began with frying, the term has evolved to include a wide range of chicken dishes.
In Korea, fried chicken enjoys immense popularity, surpassing other fast foods like pizza and hamburgers. It’s commonly enjoyed as a nighttime snack, much like ramen, and has become a familiar scene in Korean homes to have chicken and beer while watching TV or a movie in the evening. Korean fried chicken has spread widely, intertwined with the country’s robust delivery culture, and has undergone various flavor innovations, becoming a localized fusion cuisine akin to dishes like jjajangmyeon (black bean sauce noodles). The Korean chicken industry is remarkably large, with more chicken restaurants in the country than there are McDonald’s outlets worldwide.
There are three distinct features that set Korean fried chicken apart from its counterparts in other countries. First is the specific parts of the chicken used for frying. Second, the unique flavors and styles of Korean fried chicken that are exclusive to Korea. Lastly, the variety of drinks and side dishes that are typically paired with Korean fried chicken, enhancing the overall dining experience.
2. Uniqueness of Korean Fried Chicken
Unlike fried chicken in many countries, where it’s common to serve specific parts, Korean fried chicken often features the whole chicken cut into pieces. This allows diners to enjoy the distinct tastes and textures of various chicken parts all at once, akin to a comprehensive fried chicken set. This characteristic is a unique allure of Korean fried chicken not typically found elsewhere. However, there are also options to purchase specific parts.
In Korea, the most popular chicken parts are the legs and wings, leading to many establishments offering selections of just these parts. In contrast, chicken breast, being less favored in Korea, is rarely the sole focus in fried chicken offerings. Interestingly, a small niche of Korean consumers enjoys chicken neck, a part with limited meat but considered a delicacy by some. This preference is quite specific and not representative of the general population’s tastes.
Thus, Korean fried chicken stands out for its variety and the way it caters to different preferences, offering a unique culinary experience.
3. Varieties of Korean Fried Chicken
In Korea, crispy-style fried chicken is exceptionally popular. In fact, the preference for crispy chicken is so strong that even KFC, known globally for its pressure fried chicken, features crispy chicken as a main menu item in Korea. The Korean love for crispy fried chicken has even influenced major franchises like KFC to adapt their menu offerings.
Crispy fried chicken in Korea often has a slightly spicy flavor and serves as a base for various added sauces, resulting in an array of unique chicken dishes:
- Yangnyeom Chicken: This is a fried chicken coated with a sauce developed in Korea, offering a blend of sweet and slightly spicy flavors.
- Buldak-Style Chicken: This version involves coating crispy chicken with a sauce similar to that used in spicy Buldak Bokkeum Myeon (fire chicken noodles), known for its intense heat.
- Garlic Chicken: Crispy chicken coated with a garlic sauce, combining the crunch of the chicken with the aromatic flavor of garlic.
- Soy Sauce Chicken (Ganjang Chicken): This chicken is coated in a soy sauce-based marinade, making it one of the most popular flavors after Yangnyeom chicken.
- Seasoned Chicken: This variety involves sprinkling a special flavored powder over the chicken. In Korea, the “Ppurinkle Chicken” is a famous example.
Recently, roasted chicken has also gained popularity in Korea. A notable trend includes coating the chicken in batter and then roasting it, a method popularized by the Korean brand “Goobne Chicken” This fusion of frying and roasting techniques showcases the innovative and evolving nature of Korean fried chicken cuisine.
4. Korean Fried Chicken, Drinks, Side Dish
In Korea, it’s common to pair chicken with soft drinks like cola or sprite, but adults often prefer enjoying it with beer. This combination of chicken and beer is colloquially known as “Chimaek” (a portmanteau of “chicken” and “maekju”(beer) the Korean word for beer). To complement the chicken’s flavor, a light and refreshing lager is typically the beer of choice. Some people take it a step further and pair chicken with soju or makgeolli (Korean rice wine), though this is less common.
A famous side dish to accompany Korean fried chicken is “chicken-mu,” a type of pickled radish. Almost all chicken outlets in Korea include chicken-mu as a standard side dish. Its tangy flavor balances well with the greasiness of fried chicken. Another less common but tasty option is to enjoy chicken with rice, which is delicious but calorie-dense, so it’s recommended as an occasional treat.
Overall, the Korean chicken dining experience is not just about the chicken itself but also about the combination of complementary drinks and side dishes that enhance the overall flavor and enjoyment.