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Korean fried chicken recipe soy garlic skin#

I think she might have said at one point that she wanted to marry Korean Fried Chicken if it was a person. And she just fell in love, I mean really in LOVE with Korean Fried Chicken. My daughter came to live with us for a few months in Seoul after she graduated college. See this great NY Times article about Korean Share Their Secret for Chicken with a Crunch.īefore we get into the recipe, I have to share about why I cannot avoid thinking about my dear daughter when it comes to Korean Fried Chicken.

Korean fried chicken recipe soy garlic skin#

Two, they have a very thin to almost no coating/batter allowing the skin to become very crispy which in turn results in a lighter and less fatty fried chicken. One, they are almost always very crispy (fried twice to achieve this effect). There are two things that makes them special. How is Korean Fried Chicken special or different? 😜 I guess “fried chicken (후라이드 치킨 huride chikeen)” was just too long…lol… as Koreans love to shorten everything. But ONLY when it comes to fried chicken, it’s suddenly called by its English name. For any other chicken dishes, Koreans will use proper Korean names for it – samgyetang, dakdoritang, baeksuk, dakkalbi. So if a Korean says ” 치킨 먹으러 가자 chickeen meogeureo gaja”, that implies “let’s go and eat some FRIED chicken!”. Chicken (치킨) – Huh? Is this a dish? Well, yes.this is pretty funny…but in Korea, ‘chicken’ (pronounced ‘chikeen’ by Koreans) refers to fried chicken and NOT any other kind of chicken.Fresh green onions go amazingly well with fried chicken.

This is Korean fried chicken served with lots of fresh green onion slivers.

Padak (파닭) – First, Pa (파) = green onion.

Note, at the bottom of the picture, this store calls it Danggangjeong which tells you the names are used interchangeably. Korean Fried Chicken (Yangnyeom Chicken) at Kangneung Market Lightly coated in egg/corn starch batter, fried twice to crispness and then coated in very sweet (sometimes too sweet for my taste) gochujang tomato sauce.

Yangyeom Chicken(양념치킨) or Yangnyeom Tongdak (양념통닭) – a very recent addition (1982) to Korean cuisine but interestingly, this is probably what is best known outside of Korea as ‘Korean Fried Chicken’.

Jeongi (전기) means electric and Gui (구이) means grilled. Sometimes this is also cooked rotisserie style (jeongigui tongdak 전기구이 통닭). Then it’s cut into pieces and served with salt/pepper for dipping along with sweet sour radish cube pickles. Whole small young chicken is lightly coated and then fried as whole until crazy crispy.

Tongdak (통닭) – Tongdak means ‘whole chicken’.

Dakganjeong (닭강정) – the most traditional Korean fried chicken that is seasoned, dredged just with corn starch/potato starch, fried twice and then coated with sweet garlic soy sauce glaze.Here are some of the most common fried chicken dishes you can find in just about everywhere in Korea. And thus, they all have different names in Korean. Right, so actually, “ Korean Fried Chicken” refers to a whole set of Korean fried chicken dishes, not just one kind. And I think someone referred to Korean Fried Chicken as the other KFC! Hmm… I guess Korean Fried Chicken was destined to become famous – just like Colonel Sanders’ Kentucky Fried Chicken (KFC)!!! I’m sure by now you probably have heard of this wonderful creation. Korean Fried Chicken with Sweet Soy Glaze Korean Fried Chicken glazed with Sweet Garlic Soy Sauce served with green onions Korean Fried Chicken RECIPE!!! YAY!!!