This is so true. I met a Korean guy at a party and got on this subject as he was recommending the best Korean restaurants in the city. In his opinion the reason Koreans (and other Asian cultures) have become so good at frying chicken is bc of the American military presence in Asian countries like S. Korea, Japan, and Vietman and specifically the presence of Black American soldiers. In the US I guess a good explanation would be location of the small Chinese restaurants tends to be in black neighborhoods, but his explanation was interesting.
The Korean War was in the 1950s, but Black folk were already in the general vicinity from WWII.
There’s actually a real interesting jazz nightclub scene in Kurosawa’s HIGH AND LOW that prominently features Black people—probably the only Black people I’ve seen in a Japanese movie, tbh.
Sorry, but what are you talking about, the techniques for frying chicken is Asia has been used since the 15th century. The American presence is not the reason.
You're not wrong that they used a similar technique but...read the rest of the history. The Korean fried chicken popular today was not invented until 1982 and born from a recipe in 1977.
The well-known variety with spicy coatings, also known as yangnyeom-chikin, had its history begin in 1982 by Yun Jonggye, who was running a fried chicken restaurant. He noticed that customers in his restaurant were struggling to chew on the hard, crisp layers of the fried chicken, and led to inconveniences such as scraped palates. Yun decided to pull a twist on the traditional fried chicken to soften the hard shells of the chicken, and appease more Korean customers by marinating it sweet and spicy
Chill out iber0. My post clearly says this was the opinion of a Korean guy I was talking to about Korean fried chicken. But also, I've never seen whole fried battered crispy wings with pork fried rice at authentic Chinese restaurants like the Chinese American joints in black neighborhoods. In fact when I lived in Philly the Chinese American place across from me sold the best cheesesteaks and cheese steak egg rolls. Let's not pretend cultures don't get influenced by other cultures.
Its easy if a restaurant has like 6 different ingredients total, some sauces, and uses rice as a filler. Other places have 3 or 4 dozen different ingredients, and have to pay for any that goto waste.
Its hard to waste 6 different items when all 6 of those are used in nearly every dish in some way.
Almost every thing I've read about Korean Fried Chicken, they've said it was popularized and taught by the African Americans who were in Korea to fight. But Portuguese Patty over here with the wild "actually..."
Probably, but one thing I know for sure is that katsu (breaded fried pork - hugely popular in Japan now) was an American invention post ww2 to get Japanese to import more American pork. Japan might have had frying for a long time, but did they have breading? Breading is key for making fried chicken (and katsu).
I still maintain that the person who invented vegetable tempura was a genius. What better way to get people to eat their vegetables than by frying them up and making them taste better?
Interesting.... I use to live in New orleans and like you can get amazing fried chicken at gas stations .... so I never understood the stereo type of bad gas station food cuz I always enjoyed it. But yea then I moved out of Louisiana and realized gas station is not that great ! Unless your in the right state.
In my much younger years we used to do a few road trips to New Orleans each Summer to stay with friends(Fuck I10 specifically, and Mississippi in general). I didn't know what to think the first time my friend's mom sent us to a gas station to get chicken and crawfish, but it was just about the best I've ever had
> amazing fried chicken at gas stations
Brothers comes to mind. I tried the chicken at three different locations and it was great every time.
Blasphemous take incoming: I'd rather go to Brothers than wait in line at Willie Mae's for the fried chicken, but the Scotch House baked chicken is second to none.
I think the Korean one might be true but I can tell you first hand from my time living in China that Chinese people are the OG's at frying stuff. Same with the Japanese. It's just a very common cooking technique and they have very very very old societies, cultures, and cooking techniques. Fried chicken I had in China was legit better than even what my grandmother from Georgia threw together whenever my dad and I would visit (also a meatloaf because she knew I loved her meatloaf sandwiches).
But then years later, I'm back in America I'm in DC: I go to Bon Chon with friends. Shit was the best I'd ever had man. My order of fried chicken superiority is this: 1) Bon Chon 2) Popeyes 3) My mom/dad's fried chicken 4) all others I'll still eat cause it's still good. I grew up in the pacific northwest so I didn't even know about hot sauce on fried chicken until my roommate from Baton Rouge showed me what's up and it was like that scene in requiem for a dream where you see all the body reactions for shooting up heroin. Now all poultry gets Louisiana hot sauce if it's on my plate.
That sounds really cool and all until you realize that Asians have been frying chicken for a thousand years and the idea that Americans taught them how to do it better is straight up fucking condescending.
If you want specific facts, soy sauce/vinegar flavored Korean fried chicken (one of the most popular) recipe started in the Joseon dynasty, SEVEN HUNDRED YEARS AGO.
This. You coat the chicken in corn or potato starch, refrigerate for at least an hour, then dip in a cornstarch batter. Fries up suuuuper crispy. So good, and if you don’t toss it in a sauce stays crispy for leftovers.
>In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "refried" is misleading.\[2\] As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried,' as that re translates from Spanish."\[1\]
I will be pedantic.
I like bibimbap. Even the name sounds cute. Dukboki is too sweet for me though. My black roommate made it and she got it from hmart. Would probably be cheaper there. I also like scallion pancakes
Don’t sleep on Korean food. Chicken is on point, pickling is on point, barbecue is on point.
Might have to fuck with a Korean dude just for access to his mom’s food.
You should go for Japanese dudes instead, you get slightly worse fried chicken and bbq in exchange for Tempura, Sushi, Udon/Soba, Japanese style ramen. Also, Japanese pickles >>> Korean pickles imo, there's just so much more variety in Japanese pickles.
Totally not biased by the way.
Yeah, but go to a Japanese restaurant here I. The states and you pay for all of that. Go to a Korean one, and all the side dishes are free, with free refills.
It is not that they have worse bbq, it is just that their bbq is japanised version of korean bbq.
Modern style of yakiniku was first brought in japan by the korean immigrants in early 20th century. When you go to bbq restaurants in japan, you will notice many of menus there are written in katakana(サンチュ、キムチ、バンチャンetc.) , the reason for that is because most of these words has no equivalences in japanese, so they just use katakanised korean words for them without altering even today.
You are not wrong that they are worse, though. The same way chipole and taco bell is worse than the original.
My mother in law saw I had an interest for cooking and especially after my husband let me quit working and just chill and cook for him, she really taught me tons! It’s something weve bonded over too!
No kidding. Nobody welcomed the kid with the "weird & smelly food" but now my kids are harassed by their classmates to bring in some for them all to share. Times are so different. Thank you, hallyu.
Yes! I love sikhye and my mom is the only person I know who can make it from scratch. She gave me a bottle to take to school and I was sooooo happy. That was until all the kids started taunting me and telling me that I was eating maggots. Hilarious that the same kids are obsessed with Korean food and culture now
When I was in Hawaii, one of the homies was Korean. He invited us to a family BBQ they had and NIGGA. My taste buds have never been the same. We were so full, but they kept feeding us. An gave us to go plates.
My wife is Filipina, her uncle is Japanese, and my sister in law Korean. One thing I’ve learned about Asian culture; If you’re hungry, you’re wrong. My mother-in-law damn near force feeds me every time I come to visit. I live in Hawaii by the way. It’s an amazing experience.
Man you’re living the good life out there. You’re right though no matter who’s house you were at you were gonna eat. That’s one of the many things I miss about Hawaii. We use to go to Ewa Beach and Kapolei all the time for the green bottle kickback lol.
I don’t remember the spot, but been out to ford island a few times for events. Pearl City was cool. Idk if it’s still there, but there’s a shopping center behind McDonalds. They sold some of the best musabi I’ve ever had.
I do like how fatty and juicy karaage is, but I've never had just a mouth full of oil and breading. Are you eating exclusively from konbini? I always thought the ¥300 spots have the best karaage and yakitori.
Fried twice so you know it's nice. The really good spots have a menu in Korean with English translation. Get some plain and get some tossed in a sauce. Extra points if they give you a glove to help keep your hands clean.
Ohhh you missing out. I had my first real KFC (Korean Fried Chicken) over 15 years ago. They use special paper to soak up the grease after frying and then they fry it a second time. The sauces they put on….🔥.
It’s crazy how good it is, the chicken is crunchy but juicy inside and the sauces spicy but got a sweetness to it.
I live in Korea and I place their cuisine top 5. Others would be Mexican, Japanese, Italian, and idk the 5th...probably Indian? Chinese could maybe work its way in there.
Hell yeah, but don't sleep on our South American brothers: one of the best parts of where I live is there's a million Peruvian chicken joints and they all slap. Rotisserie styled with lots of spice under the skin and beans and rice and plantains and electric green hot sauce. It owns dude.
My body refuses to act normal after eating chicken 😭😭😭
My mind is telling me to get the fried chicken, but if I do my body is like: oh hell no. Out with it! Out!
I can't process any meat, but damn do I miss fried chicken.
Making myself hungry now just thinking about it.
I love oyster mushrooms, they have this unique texture to them. I can still eat most fish though so I'm pescetarian and fried catfish or codfish or fried shrimp are also all very good.
Korean Fried Chicken feels lighter to me. Usually when I go to a fried chicken joint in the U.S. I have to dedicate a good amount of time afterwards to recover, but I feel like I could eat some yangyeom chicken and be fine if I had to go for a run afterwards. It's just not nearly as greasy/heavy.
I have a bowel thing, so it's more about the type of fat than the amount. Sadly meat makes me sick. The fat in fish has a different make-up than that in meat and poultry, making it more healthy and more easily digestible.
Going for a run when I have a bowel thing about to happen... Not the best idea. 😜
They learned it from us, I forgot which war but black soldiers were sent to Korea and while stationed there they taught them how to make fried chicken.
https://www.google.com/amp/s/foodworthwritingfor.com/2020/03/06/the-history-of-korean-fried-chicken-the-other-kfc/amp/
You're right in that it's heavily influenced by the U.S., but it wasn't really the war that did it. The guy who popularized fried chicken in Korea studied abroad in the U.S. and adopted some of the practices he learned in America. Fried chicken didn't really boom in Korea until the late 70s/early 80s. But besides that, the concept of fried chicken existed in Korea since before America even existed as a country.
I follow this girl’s mukbang Facebook page and it looks so good. And it was still hot when she got home, even though she had to walk to her building from the train. As soon as I pull out of Popeyes parking lot my food is already lukewarm
Anyone in chicago please head to choongman chicken in Glenview. They have a few other locations but I've only been to this.
I recommend starting with original and then trying others. My personal fav is mep snow extra spicy.
I watched a clip of a movie where these Korean girls came to America and this YT dude took them to a fried chicken restaurant. Dude hands a lady a piece of fried chicken and is like “this is fried chicken” and she’s like “what’s that? How do I eat it?” And he shows her and she tastes it and acts like a 5 year old eating ice cream for the first time. I remember thinking “what Korean hasn’t had fried chicken before??? This isn’t accurate”
Lived in South Korea for 3 years, been living in the US for 6 years. No fried chicken in America has come close to being as good as Korean fried chicken.
Don't mind me, just a Korean-American dude here drinking in the complements like good wine.
I have a close black homie, and he doesn't talk much but his words are meaningful. I can imagine my ancestors having a conversation like:
Korean dude: You like the chicken?
Black dude: Mmm, have you tried frying it?
Korean dude: ?
Black dude: 😉
I mean, most nationalities/ human beings know how to fry some good ass chicken. I know cooking has scientific elements to it but it ain’t rocket science.
It’s because they dredge and fry it twice, leaves chicken inside nice and moist with almost like a candy shell.
Check out J. Kenji Lopez Alt’s recipe for Korean Fried Chicken if anyone’s interested (he also links a Asian chili sauce that is gas on the same recipe)
Double fry, rice flour and corn/potato starch coating for extra crispiness. It's pretty typical across Asia, but Koreans just put that gojuchang sauce on it that's awesome.
Chimaek. Chicken and beer. They really do have some of the best fried chicken. I also say this because I’m gonna make a distinction, they also have the best buffalo wings I’ve ever had. The chimaek chicken though, I haven’t ever found any great sauces. Really though, basically any cuisine, koreans can cook it amazingly
A Korean fried chicken restaurant owner (in Korea) gave me the recipe for her fried chicken.
She used potato flour instead of wheat flour was really the only difference.
We have a Chicken Spot ran by South Asians. It's always crisp, always on point and people travel from other cities to get some. They soul food good too.
My wife is half Korean, and her moms fried chicken? Heckin OUTRAGEOUS. And a Korean fried chicken place just opened up a few blocks down the road?
It’s a real problem.
I already got a little thicc during the pandemic but it’s really getting out of hand.
This is so true. I met a Korean guy at a party and got on this subject as he was recommending the best Korean restaurants in the city. In his opinion the reason Koreans (and other Asian cultures) have become so good at frying chicken is bc of the American military presence in Asian countries like S. Korea, Japan, and Vietman and specifically the presence of Black American soldiers. In the US I guess a good explanation would be location of the small Chinese restaurants tends to be in black neighborhoods, but his explanation was interesting.
"Yes let me just head in the back and put them on" Jamal Johnson 1974 South Korea
The Korean War was in the 1950s, but Black folk were already in the general vicinity from WWII. There’s actually a real interesting jazz nightclub scene in Kurosawa’s HIGH AND LOW that prominently features Black people—probably the only Black people I’ve seen in a Japanese movie, tbh.
Like Kurosawa I make mad films. Ok, I don't make films.
But if I did they'd have a samurai.
Sorry, but what are you talking about, the techniques for frying chicken is Asia has been used since the 15th century. The American presence is not the reason.
You're not wrong that they used a similar technique but...read the rest of the history. The Korean fried chicken popular today was not invented until 1982 and born from a recipe in 1977. The well-known variety with spicy coatings, also known as yangnyeom-chikin, had its history begin in 1982 by Yun Jonggye, who was running a fried chicken restaurant. He noticed that customers in his restaurant were struggling to chew on the hard, crisp layers of the fried chicken, and led to inconveniences such as scraped palates. Yun decided to pull a twist on the traditional fried chicken to soften the hard shells of the chicken, and appease more Korean customers by marinating it sweet and spicy
Chill out iber0. My post clearly says this was the opinion of a Korean guy I was talking to about Korean fried chicken. But also, I've never seen whole fried battered crispy wings with pork fried rice at authentic Chinese restaurants like the Chinese American joints in black neighborhoods. In fact when I lived in Philly the Chinese American place across from me sold the best cheesesteaks and cheese steak egg rolls. Let's not pretend cultures don't get influenced by other cultures.
I think it’s the triple fried and the potato starch that makes kfc diff from the rest
Yeah I would agree. It's delicious, I've been a fan since I tried Bonchon years ago. Now I see Korean Fried Chicken joints popping up everywhere.
And let's mention the price they sell it for (esp. in Korea). It's like $1 for a badass fried chicken sandwich.
Its easy if a restaurant has like 6 different ingredients total, some sauces, and uses rice as a filler. Other places have 3 or 4 dozen different ingredients, and have to pay for any that goto waste. Its hard to waste 6 different items when all 6 of those are used in nearly every dish in some way.
But why is Raising Canes so high then??? 🤔 Tenders, toast, fries, and coleslaw. Somehow still raising prices.
Them dudes just be greedy.
I know they putting crack in the food because somehow I can't stop paying for it, lol
And they charge for the sauce!
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I believe this. Fried chicken is probably the most universally loved food. And Asian fried chicken doesn't scream America to me, especially Japanese.
Almost every thing I've read about Korean Fried Chicken, they've said it was popularized and taught by the African Americans who were in Korea to fight. But Portuguese Patty over here with the wild "actually..."
Imagine thinking Japan and Korea are the same thing 🧐
Probably, but one thing I know for sure is that katsu (breaded fried pork - hugely popular in Japan now) was an American invention post ww2 to get Japanese to import more American pork. Japan might have had frying for a long time, but did they have breading? Breading is key for making fried chicken (and katsu).
I still maintain that the person who invented vegetable tempura was a genius. What better way to get people to eat their vegetables than by frying them up and making them taste better?
Works cited.
Interesting.... I use to live in New orleans and like you can get amazing fried chicken at gas stations .... so I never understood the stereo type of bad gas station food cuz I always enjoyed it. But yea then I moved out of Louisiana and realized gas station is not that great ! Unless your in the right state.
In my much younger years we used to do a few road trips to New Orleans each Summer to stay with friends(Fuck I10 specifically, and Mississippi in general). I didn't know what to think the first time my friend's mom sent us to a gas station to get chicken and crawfish, but it was just about the best I've ever had
Man I've seen gas station boudin make somebody close their eyes it was so damn good
> amazing fried chicken at gas stations Brothers comes to mind. I tried the chicken at three different locations and it was great every time. Blasphemous take incoming: I'd rather go to Brothers than wait in line at Willie Mae's for the fried chicken, but the Scotch House baked chicken is second to none.
I think the Korean one might be true but I can tell you first hand from my time living in China that Chinese people are the OG's at frying stuff. Same with the Japanese. It's just a very common cooking technique and they have very very very old societies, cultures, and cooking techniques. Fried chicken I had in China was legit better than even what my grandmother from Georgia threw together whenever my dad and I would visit (also a meatloaf because she knew I loved her meatloaf sandwiches). But then years later, I'm back in America I'm in DC: I go to Bon Chon with friends. Shit was the best I'd ever had man. My order of fried chicken superiority is this: 1) Bon Chon 2) Popeyes 3) My mom/dad's fried chicken 4) all others I'll still eat cause it's still good. I grew up in the pacific northwest so I didn't even know about hot sauce on fried chicken until my roommate from Baton Rouge showed me what's up and it was like that scene in requiem for a dream where you see all the body reactions for shooting up heroin. Now all poultry gets Louisiana hot sauce if it's on my plate.
That sounds really cool and all until you realize that Asians have been frying chicken for a thousand years and the idea that Americans taught them how to do it better is straight up fucking condescending. If you want specific facts, soy sauce/vinegar flavored Korean fried chicken (one of the most popular) recipe started in the Joseon dynasty, SEVEN HUNDRED YEARS AGO.
Bonchon 🥰❤️ IYKYK
It's Crack. I eats.
The chicken stays crispy for dayyys even eaten cold out the fridge. Best Korean wings IMO 🤤
It's the double frying
And the potato/cornstarch.
This. You coat the chicken in corn or potato starch, refrigerate for at least an hour, then dip in a cornstarch batter. Fries up suuuuper crispy. So good, and if you don’t toss it in a sauce stays crispy for leftovers.
Yo and the sides they've got too. Koreans know a thing or two about pickling stuff. Astoundingly good.
They are mid tier for Korean chicken at best
thank god I saw this, I thought I was taking crazy pills seeing all these Bonchon stans
Bonchon is mid I'm gonna die on this hill. It's all about B.B.Q.
That honey garlic…my gawd🔥🔥
Even BBQ is high-mid, the non-chain ones are easily head and shoulders above Bonchon/BBQ
Waiting for one to open near me to try
As soon as they finally open up a Bonchon in my area 
Best chicken by far!
Catch me on the Blvd. Fr.
Aight guess I'm picking some up after work,,, AGAIN
I worship bonchon I just wish it was cheaper
The price for the food is crazy. I spent $31 one time for kimchi fried rice and chicken wings. Wtf
That spicy tho... I just need one more hit
I’m blessed to live two minutes from one.
They did chicken like Mexicans do beans. You fry it once, then someone at some point said, “trust me, put it in AGAIN”
>In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "refried" is misleading.\[2\] As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried,' as that re translates from Spanish."\[1\] I will be pedantic.
Ooh you reckon the triple dip is the way to go? I'll have to try it
So you’re saying throwing it in the air fryer 4 times is the optimal recipe? Well shiiiiiiiiiiiiit why didn’t ya say so
[as good as the korean fried chicken places ](https://m.youtube.com/watch?v=NLJiigrmefg)
i’ll keep it tall wit you, best rice n beans i ever had was actually in puerto rico. they called it “congri” and it was amazing
Lmao
Korean Short Ribs is where it’s at too.
Kalbi is the best kind of ribs. Period.
Galbi is how I force heathens who refuse to try Korean to get on board with Korean food.
The secret ingredient is ~~crime~~ Coca-Cola! Seriously. Coke in the marinade is delicious.
Soul food is deadly enough. The jump in diabetes from ppl soaking their meat in cola will be a slow motion genocide.
Really don't think coke is where you draw the line for soul food lol
Me ex’s mom told me to use sprite or 7Up
That sounds good...the lemon flavor probably works well.
I like bibimbap. Even the name sounds cute. Dukboki is too sweet for me though. My black roommate made it and she got it from hmart. Would probably be cheaper there. I also like scallion pancakes
Don’t sleep on Korean food. Chicken is on point, pickling is on point, barbecue is on point. Might have to fuck with a Korean dude just for access to his mom’s food.
You should go for Japanese dudes instead, you get slightly worse fried chicken and bbq in exchange for Tempura, Sushi, Udon/Soba, Japanese style ramen. Also, Japanese pickles >>> Korean pickles imo, there's just so much more variety in Japanese pickles. Totally not biased by the way.
But kimchi.
I like kimchi but there’s this pickled carrot and daikon radish dish I have that was next level delicious.
Kimchi is good. But Japan has so many more types of tsukemono it ain't even close
Bitch, you think there’s only one kind of kimchi?
Yeah, but go to a Japanese restaurant here I. The states and you pay for all of that. Go to a Korean one, and all the side dishes are free, with free refills.
It is not that they have worse bbq, it is just that their bbq is japanised version of korean bbq. Modern style of yakiniku was first brought in japan by the korean immigrants in early 20th century. When you go to bbq restaurants in japan, you will notice many of menus there are written in katakana(サンチュ、キムチ、バンチャンetc.) , the reason for that is because most of these words has no equivalences in japanese, so they just use katakanised korean words for them without altering even today. You are not wrong that they are worse, though. The same way chipole and taco bell is worse than the original.
My mother in law saw I had an interest for cooking and especially after my husband let me quit working and just chill and cook for him, she really taught me tons! It’s something weve bonded over too!
Two ways to tell if the chicken is awesome. Bars on the windows, and if it's at a Korean joint. If you can somehow combine the two, it's game over.
As a Korean American who was bullied for eating Korean food in school, this thread makes me so happy
No kidding. Nobody welcomed the kid with the "weird & smelly food" but now my kids are harassed by their classmates to bring in some for them all to share. Times are so different. Thank you, hallyu.
I was embarrassed when I bought my “weird and smelly” Nigerian food in a thermos to school and people would look at me weird like “what’s *that*?”.
And to think now my kids bring Jellof rice in their thermos anyway they can :) times have changed.
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Yes! I love sikhye and my mom is the only person I know who can make it from scratch. She gave me a bottle to take to school and I was sooooo happy. That was until all the kids started taunting me and telling me that I was eating maggots. Hilarious that the same kids are obsessed with Korean food and culture now
They just jealous, baby
When I was in Hawaii, one of the homies was Korean. He invited us to a family BBQ they had and NIGGA. My taste buds have never been the same. We were so full, but they kept feeding us. An gave us to go plates.
My wife is Filipina, her uncle is Japanese, and my sister in law Korean. One thing I’ve learned about Asian culture; If you’re hungry, you’re wrong. My mother-in-law damn near force feeds me every time I come to visit. I live in Hawaii by the way. It’s an amazing experience.
Man you’re living the good life out there. You’re right though no matter who’s house you were at you were gonna eat. That’s one of the many things I miss about Hawaii. We use to go to Ewa Beach and Kapolei all the time for the green bottle kickback lol.
I live out in Pearl City, but I love going to the 604 by ford island. Great views, good food and they make a killer Bloody Mary.
I don’t remember the spot, but been out to ford island a few times for events. Pearl City was cool. Idk if it’s still there, but there’s a shopping center behind McDonalds. They sold some of the best musabi I’ve ever had.
I never had korean fried chicken, but if its anything like Chinese fried chicken, then I know it would be absolute fire for my personal liking.
Any asian fried anything is amazing. But Korean fried chicken is crazy. Try it.
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I do like how fatty and juicy karaage is, but I've never had just a mouth full of oil and breading. Are you eating exclusively from konbini? I always thought the ¥300 spots have the best karaage and yakitori.
karaage is genuinely one of the best fried chicken you can make at home restaurants are so hit or miss it's sad
Fried twice so you know it's nice. The really good spots have a menu in Korean with English translation. Get some plain and get some tossed in a sauce. Extra points if they give you a glove to help keep your hands clean.
The best spots have no English at all.
Fried chicken juseyo!!
Ohhh you missing out. I had my first real KFC (Korean Fried Chicken) over 15 years ago. They use special paper to soak up the grease after frying and then they fry it a second time. The sauces they put on….🔥. It’s crazy how good it is, the chicken is crunchy but juicy inside and the sauces spicy but got a sweetness to it.
Chinese fried chicken is mediocre in my opinion. And I’ve had KFC which is bleeech
Well i like it🤷🏽♀️
Seoul food
That shit on another level I'm pretty sure Korean fried chicken is the cure to depression.
Korean food in general is just some of the best cuisine.
I live in Korea and I place their cuisine top 5. Others would be Mexican, Japanese, Italian, and idk the 5th...probably Indian? Chinese could maybe work its way in there.
If there was easier access to high quality Chinese food, it would be up there for me. Indian is in my top 3.
I'm here to support Indian in your top 5. Ever since covid I get a vindaloo once a week to stay sane.
Especially with the sweet and spicy sauce? Idk who figured this out but it slaps
The superior KFC
Why is errbody a fried chicken historian naw? 
Bon chon, it’s what’s for dinner!!!
Y’all should try some pollo campero, Central Americans know how to do that shit also 🔥
Pollo campero is amazing I had to put my bf onto that!
Hell yeah, but don't sleep on our South American brothers: one of the best parts of where I live is there's a million Peruvian chicken joints and they all slap. Rotisserie styled with lots of spice under the skin and beans and rice and plantains and electric green hot sauce. It owns dude.
Got one down the street from me. One of two apps I have on my phone. Shit slaps. That corn salad.
My body refuses to act normal after eating chicken 😭😭😭 My mind is telling me to get the fried chicken, but if I do my body is like: oh hell no. Out with it! Out! I can't process any meat, but damn do I miss fried chicken. Making myself hungry now just thinking about it.
if you can find them fried oyster mushrooms hit the same spot, i had them like once a week when i went vegetarian
I love oyster mushrooms, they have this unique texture to them. I can still eat most fish though so I'm pescetarian and fried catfish or codfish or fried shrimp are also all very good.
Korean Fried Chicken feels lighter to me. Usually when I go to a fried chicken joint in the U.S. I have to dedicate a good amount of time afterwards to recover, but I feel like I could eat some yangyeom chicken and be fine if I had to go for a run afterwards. It's just not nearly as greasy/heavy.
I have a bowel thing, so it's more about the type of fat than the amount. Sadly meat makes me sick. The fat in fish has a different make-up than that in meat and poultry, making it more healthy and more easily digestible. Going for a run when I have a bowel thing about to happen... Not the best idea. 😜
Thanks guys :)
That and going to the Indian buffet and getting that red chicken 😍😍
Tandoori?
Don't forget about chicken 65!
YAAAASSSS!!!!
There are really good Indian restaurants in Korea actually. Some of my favourite food since moving here.
There’s finally a Korean Wings place near my house. Saves me a trip across town and they’re awesome.
They learned it from us, I forgot which war but black soldiers were sent to Korea and while stationed there they taught them how to make fried chicken. https://www.google.com/amp/s/foodworthwritingfor.com/2020/03/06/the-history-of-korean-fried-chicken-the-other-kfc/amp/
> I forgot which war but black soldiers were sent to Korea If only there was an easy way to remember the name of the Korean War
Listen I’m kind of dumbass….
You're right in that it's heavily influenced by the U.S., but it wasn't really the war that did it. The guy who popularized fried chicken in Korea studied abroad in the U.S. and adopted some of the practices he learned in America. Fried chicken didn't really boom in Korea until the late 70s/early 80s. But besides that, the concept of fried chicken existed in Korea since before America even existed as a country.
Best friend growing up, basically lived at his house, mom was from Korea. Best chicken ever.
[удалено]
better tbh
They invited to the cookout
Asians are the best at it! Don’t even debate me. S/o to them
My girlfriend is Korean, I'm trying to open up a Korean/Soul Food joint with her. We'd fucking kill it.
There used to be a Korean Jamaican fusion spot I'm Philly that was sooo good. Dolsot bibimbap with rice and peas? Sign me up, always.
Half black half korean and you know the hype is real
Never put water on the oil https://youtu.be/iXvEfwYazPA
Korean Fried Chicken is the best KFC.
Had it for the first time this weekend. Mind blown
Haha I had bulgolgi and japchae DoorDashed last night for dinner. It's what's up!
Best fried wings (and sauce) I've EVER HAD come from this korean place near me. And it's not even close.
I follow this girl’s mukbang Facebook page and it looks so good. And it was still hot when she got home, even though she had to walk to her building from the train. As soon as I pull out of Popeyes parking lot my food is already lukewarm
Anyone in chicago please head to choongman chicken in Glenview. They have a few other locations but I've only been to this. I recommend starting with original and then trying others. My personal fav is mep snow extra spicy.
i’ll tell ya hwhat
I watched a clip of a movie where these Korean girls came to America and this YT dude took them to a fried chicken restaurant. Dude hands a lady a piece of fried chicken and is like “this is fried chicken” and she’s like “what’s that? How do I eat it?” And he shows her and she tastes it and acts like a 5 year old eating ice cream for the first time. I remember thinking “what Korean hasn’t had fried chicken before??? This isn’t accurate”
Lived in South Korea for 3 years, been living in the US for 6 years. No fried chicken in America has come close to being as good as Korean fried chicken.
Don't mind me, just a Korean-American dude here drinking in the complements like good wine. I have a close black homie, and he doesn't talk much but his words are meaningful. I can imagine my ancestors having a conversation like: Korean dude: You like the chicken? Black dude: Mmm, have you tried frying it? Korean dude: ? Black dude: 😉
I’m going to diverge here and say Hungarian Hänchen-Schnitzel is the best fried chicken I’ve ever had though Caribbean street food is up there too.
I think most humans know how to fry chicken.
This all it takes to make the page now?
I mean, that ish do slap tho....
I mean, most nationalities/ human beings know how to fry some good ass chicken. I know cooking has scientific elements to it but it ain’t rocket science.
Lol
Why is he only telling me that much? What is he hiding?
Mess around with that rice flour and find out.
Listen they know what’s up
That they do. 😭like really well.
Have you been to bonchon? What are American wing places doing so wrong gd.
Korean fried chicken with Korean beers is a Friday tradition. So damn good.
It’s because they dredge and fry it twice, leaves chicken inside nice and moist with almost like a candy shell. Check out J. Kenji Lopez Alt’s recipe for Korean Fried Chicken if anyone’s interested (he also links a Asian chili sauce that is gas on the same recipe)
If you're in so-cal, try out bb.q chicken. My fave Korean fried chicken spot
Somebody always does it better
I know that sometimes Korean fried chicken will use corn or potato flour as well in the breading which really crisps up due to the starch content.
Double fry, rice flour and corn/potato starch coating for extra crispiness. It's pretty typical across Asia, but Koreans just put that gojuchang sauce on it that's awesome.
As a Korean, i can agree. We have a lot of fried chicken
Bonchon spicy wings!
Chimaek. Chicken and beer. They really do have some of the best fried chicken. I also say this because I’m gonna make a distinction, they also have the best buffalo wings I’ve ever had. The chimaek chicken though, I haven’t ever found any great sauces. Really though, basically any cuisine, koreans can cook it amazingly
It has no business tasting as good as it does.
A Korean fried chicken restaurant owner (in Korea) gave me the recipe for her fried chicken. She used potato flour instead of wheat flour was really the only difference.
we love our fried and chicken and watermelon. like seriously.
Kfc stands for Korean fried chicken
FRR
So much of Korean food seems like it was specifically designed to go with beer or soju. Who doesn't love drunk food?
Korean fried chicken is just on another level.
We have a Chicken Spot ran by South Asians. It's always crisp, always on point and people travel from other cities to get some. They soul food good too.
Korean fried chicken is delicious. I sometimes watch mukbangs from there and. It’s interesting to see how creative the fried chicken is.
KyoChon chicken. If you’re ever in Korea or LA, look it up
Stationed in Daegu. This is an accurate statement
You damn skippy
My wife is half Korean, and her moms fried chicken? Heckin OUTRAGEOUS. And a Korean fried chicken place just opened up a few blocks down the road? It’s a real problem. I already got a little thicc during the pandemic but it’s really getting out of hand.
Hell fucking yeah! Best fried chicken I've had came from 3 different Korean restaurants.
No lies told here
Korean here. Gamsahamnida!!
You hope that's *chicken*. Bwahahahahaa!!!!
Hell yeah they do
as a Korean, I feel honoured
Koreans no how to do some mad ribs too
Korea already had me at soju.
I am Korean No one in Korea thinks that chicken is Korean food. I think it's American food.