Korean Fried Chicken - The Other KFC
Korean Fried Chicken - The Other KFC
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Korean Fried Chicken - The Other KFC
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Post #1 - February 7th, 2007, 11:15 amNever quite understood the rules for posting links, but from the New York Times:
http://www.nytimes.com/2007/02/07/dinin ... ei=5087%0A
Might be a good time to rehash out favorite local Korean chicken wing spots.
Also, the article has an interesting explanation of why they use wings here, but diced whole chickens there...
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Post #2 - February 7th, 2007, 1:03 pmMy brother just imed me about this. Looks like a KFC (Korean Fried Chicken) outlet will be opening in Chicago soon!
http://www.koreanchicken.com
(Warning: Korean Chicken Jingle Alert! Lower the volume before clicking!)
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Post #3 - February 7th, 2007, 2:08 pmI read this Delicious Article in the NY Times today and found a new food obsession that I must try - Korean Fried Chicken.
Quoting from the article, here's how it is made:
Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”) The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages.
After 10 minutes, the chicken is removed from the oil, shaken vigorously in a wire strainer and allowed to cool for two minutes. This slows the cooking process, preventing the crust from getting too brown before the meat cooks through. It also shaves off all those crusty nubs and crags that American cooks strive for.
After 10 more minutes in the fryer, the chicken is smooth, compact, golden-brown, and done. Then, it’s served plain (with a small dish of salt and pepper for seasoning) or lightly painted with sauce. When it’s done correctly, the sauce is absorbed into the crust, adding savor without making it soggy.
Looks and sounds delicious!
To the best of my knowledge, there aren't any Korean places in Chicago that do this - but I am an outsider to the Korean scene here. Does anybody know of any places where I can try this fast food, deep fried delicacy?
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Post #4 - February 7th, 2007, 2:14 pmCrazyC wrote:My brother just imed me about this. Looks like a KFC (Korean Fried Chicken) outlet will be opening in Chicago soon!
http://www.koreanchicken.com
(Warning: Korean Chicken Jingle Alert! Lower the volume before clicking!)
That song is amazing.
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Post #5 - February 7th, 2007, 3:06 pmAnd then there's this guy who blogged about it a few days ago:
http://www.zenkimchi.com/FoodJournal/20 ... html#links
-gtgirl
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Post #6 - February 7th, 2007, 4:44 pmCrazyC wrote:My brother just imed me about this. Looks like a KFC (Korean Fried Chicken) outlet will be opening in Chicago soon!
http://www.koreanchicken.com
(Warning: Korean Chicken Jingle Alert! Lower the volume before clicking!)
Cheogajip in Korea is awesome. Hopefully, it'll be just as good when it opens here.
jonjonjon, Korean restaurants in the NYC area--particularly Ft. Lee/Pal Park and Queens--serve some pretty good Korean fried chicken. I haven't had good Korean fried chicken in Chicago (it is available), so I'm really looking forward to the Cheogajip's arrival. In other words, wait for Cheogajip.
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Post #7 - February 7th, 2007, 4:53 pmCrazyC wrote:(Warning: Korean Chicken Jingle Alert! Lower the volume before clicking!)
That jingle is cluckin' annoying after the third time it plays through.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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