How Korean fried chicken – the other KFC – became a huge hit in South Korea and then the world
- South Korea is widely known for having one of the best and most crispy versions of a dish enjoyed all over the globe
- There are more fried chicken restaurants in South Korea than there are McDonald’s and Subway restaurants worldwide
“Who hates fried chicken? Even a shoe tastes good when you fry it,” chef Yong Soo-do says with a laugh, as he waits for a vat of oil to reach optimal temperature to fry thinly battered pieces of chicken.
Like many Koreans, Yong has fond memories of growing up eating fried chicken with his family. His father would bring home a big bag containing a crisp and juicy bird once a month to share around the dinner table.
“When my dad bought home fried chicken, it was like a party. It was a feast for the family,” says the 32-year-old.
When fried chicken first exploded in popularity in South Korea in the 1970s, it was a dish for special occasions that brought families together. Nowadays, it is a ubiquitous foodstuff often served with a cold beer or soju and eaten any day of the week.
Having previously worked at modern Korean restaurants Bib n Hops, Jinjuu and U Hang in Hong Kong, Yong has spent years perfecting his recipe for Korean fried chicken – the other KFC – which includes marinating it overnight in brine, then putting it in a tempura batter and a home-made chicken powder. He is currently executive chef at Silencio, a Japanese izakaya close to Hong Kong’s Lan Kwai Fong nightlife district.
Korean fried chicken has made a name for itself outside South Korea for its double-fry technique, making it extra crispy and – surprisingly – less oily than its American equivalent, Yong says.
