We remember a couple of years ago when the mention of “KFC” referred exclusively to Kentucky Fried Chicken. But as the Korean wave swept across the globe, its culture arriving on our shores and maintaining its influence, the contraction “KFC” has come to mean another thing: Korean fried chicken.
A few of us might find the concept of Korean fried chicken challenging to wrap our heads around. What is this nation-specific fried chicken? How is it any different? What is it made of, and why is it so great? This article gets to the heart of the lip-smacking and addicting chicken, which is at once sweet, savoury, spicy, and most times characteristically sticky.
Description of Korean Fried Chicken
Korean fried chicken refers to fried chicken dishes invented and made in South Korea, known to locals simply as “chikin”. It encompasses a broad category of fried chicken types including huraideu chicken (original fried chicken), ganjang chicken (soy sauce chicken), and the wildly popular yangnyeom chicken (sweet and spicy sauce chicken).
Korean fried chicken is a staple in Korean casual dining, served as a meal, side, and anju (food paired with alcohol), or specifically, as one half of chimaek (fried chicken and beer). Its ubiquitous presence has led Koreans and fans of Korean culture alike to see it as an essential part of the nation’s identity.
A Brief History of Korean Fried Chicken
Although Korean fried chicken might sound like a newfangled creation, looking back at historical cooking methods reveals that its earliest versions could date back to the Goryeo dynasty. However, it was not until the 1970s when cheap cooking oil became more accessible that modern fried chicken took shape in Korea. As the demand for fried chicken surged alongside American influence in the wake of the Korean war, the popularity of Korean fried chicken skyrocketed. This led to a boom in cooking techniques and the concoction of special sauces, like the ones we know today.
The onset of the Hallyu wave, which peaked sharply in the 2000s, also contributed to Korean fried chicken’s rise to fame, permeating domestic markets and beyond.
Korean Fried Chicken Ingredients
The ingredients for Korean fried chicken tend to differ based on the desired flavour. Nevertheless, most recipes include the key ingredients of chicken (wings, drumsticks or boneless), salt, pepper, garlic powder, ginger powder, and corn or potato starch.
While the regular fried chicken places more emphasis on tasting its light, crisp and generally unflavoured coating, the seasoned yangnyeom chicken is covered in a sweet, spicy and tangy sauce composed of soy sauce, gochujang (Korean chilli paste), garlic, ginger, honey and others. Meanwhile, maeun chicken, a fiery hot version of fried chicken, employs additions like gochugaru (red pepper flakes), gochujang, on top of the common garlic, soy sauce and sugar.
Unique Characteristics of Korean Fried Chicken
Fried chicken typically conjures an image of chicken heavily battered in golden brown breading. This crisp coating is flour-based, and oftentimes quite oily, relying on a blend of herbs and spices to cut through the richness. The fried chicken you’re picturing here is American fried chicken.
In contrast, Korean fried chicken (KFC) is known for its lighter, crispier texture achieved through a thin batter. Ingeniously, KFC compensates for its thin coating by double-frying — creating a supremely crunchy exterior while keeping the meat tender and moist. Unlike its American counterpart, KFC goes further — the pieces are then coated in bold, varied flavours ranging from sweet and savoury to sour and spicy. Sometimes, they’re topped with additional condiments like chilli flakes, garlic, and sesame seeds for a multidimensional taste experience. They may also come accompanied by pickled radish, which helps to cut through the richness when you need a refreshment mid-meal.
In essence, Korean fried chicken is thinly battered yet crunchier, offering a wide range of explosive flavours and beloved for its abundance of seasonings and sauces, appealing to diverse palates.
Korean Fried Chicken in Korean Culture
Korean fried chicken holds a cherished place in Korean culture. Celebrated for its immense popularity, it also symbolises culinary innovation and serves as a shared experience of social bonding. In everyday life, KFC is a top choice for social gatherings, celebrations and casual outings.
A glimpse into the past reveals KFC as a testament to Korean adaptability, spinning Western influences into a distinctly Korean creation enriched with traditional flavours and contemporary tastes. By delighting taste buds and embodying the vibrancy of Korean cuisine, Korean fried chicken has become a signature dish cherished by Koreans of all ages and backgrounds.
Global Popularity of Korean Fried Chicken
As a worldwide sensation, Korean pop culture has propelled Korean fried chicken to unprecedented heights. With Korean dramas, music and entertainment gaining international acclaim, Korean culinary delights like KFC have also garnered widespread recognition.
By 2019, South Korea boasted an impressive 87,000 fried chicken restaurants, and the trend has extended to neighbouring countries and even as far as the US. In Singapore, Hanjip Korean Grill House stands as one such faithful restaurant, offering an authentic and delicious experience through our perfectly crisp and flavourful Korean fried chicken.
Order online to have a box of crackly and gooey KFC delivered to your doorstep. Alternatively, visit our restaurant at 3C River Valley Rd, #01 – 11 Clarke Quay, Singapore 179022 to indulge in it in-person today.
