Deep Fried Korean Style

by R. Elgin on February 9, 2007

The NY Times has an amusing piece on the wonders of Korean-style fried chicken and just what makes it different and tasty. I only wonder at the idea of a “Karoke and fried chicken lounge”.

{ 6 comments… read them below or add one }

1 michael February 9, 2007 at 9:46 am: Metafilter had a post on this:
http://www.metafilter.com/mefi/58426
2 wjk February 9, 2007 at 10:14 am: “In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”

/Do the Americans like the sweet moo as well?
3 SomeguyinKorea February 9, 2007 at 4:47 pm: “In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”

Korean chicken is tastier and more tender than the hormonally enhanced chicken we get back home.

Thanks for the link to the article. It gives a good description of the ‘science’ behind the recipe.
4 dlatn February 10, 2007 at 12:47 am: consistently the worst fried chicken I’ve ever had
5 virtual wonderer February 10, 2007 at 3:15 am: The secret is the moo. It’s just too greasy without it. At Roy Rogers I substitute it with pickles. At KFC, I just go with the cole slaw.

Instead of salt and pepper, I prefer ketchup mixed with tabasco sauce.

how do you eat your chicken?
6 slim February 10, 2007 at 7:36 am: It takes a tough nation to fry a tender chicken.