Wings are the thing here: portioned whole chickens are apparently traditional, but, as Andrea Geary explains in Cook’s Illustrated, Korean birds tend to be smaller than US ones, and thus lend themselves better to deep frying. But if you don’t, well, keep on reading.įor Andrea Geary, smaller cuts are much better for the deep-frying treatment. If you lived in South Korea, you could probably get them all delivered to you in less time that it takes to finish this piece. One of the things that sets Korean fried chicken apart from other varieties is that it often comes bathed in sauce – South Korean YouTube star turned author Emily Kim, AKA Maangchi, has seven different recipes on her website. What was once an occasional treat has become the takeaway of choice, perfect for sharing with kids or to partner a cold beer. Despite its ubiquity – in 2016, there were more than twice as many fried chicken restaurants in the country than all the hamburger, pizza and sandwich joints put together – KFC is a relatively recent phenomenon, introduced, it’s said, by US soldiers during the Korean War, and made more accessible by falling food prices and a rise in disposable income in the decades that followed. “K oreans,” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede South Korea’s mastery of the deep-fat frier.
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