![]() ![]() The batter is garlicky with a slight sweetness. The thing is, Kyochon is the only franchise I know of that does it this way–batter dipped rather than rolled in flour or starch. Kyochon Style: Battered This is the one most Americans think of when talking about Korean fried chicken. It’s reliable, predictable, but satisfying. ![]() This is the old standby and the typical family-style chicken joint. Actually, they keep changing what the acronym stands for. The owner usually makes us special off-the-menu dishes. The Authentic Chicken & Beer Experienceincludes a stop at a unique mom-and-pop Two-Two at the end. The crust is thin, delicate, and has that Chinese five spice and cinnamon scent that I always associate with Korean chicken hofs. The birds they use are bony, but that means they aren’t factory raised. It’s one of the oldest franchises and the first taste I had of Korean fried chicken. Two-Two Fried Chicken 둘둘치킨 Style: Classic Everyone knows my love for Two-Two. The Authentic Korean Chicken & Beer Experience Here are some consistently good chicken franchises and spots. If it’s full of middle-aged men who look like life has kicked them in the teeth–GREAT CHICKEN! If it’s full of beautiful young women taking selfies, likely isn’t good chicken. To tell a good chicken place, look at the people inside. Pure heaven! How to know if it’s good My rule of thumb is this. After frying the chicken it’s baptized in this garlic mixture. This was invented in 1997 in the blue collar neighborhood near Daerim Station. ![]() Other popular flavors are soy sauce, buldalk “fire chicken,” and my other favorite, garlic chicken. “Yangnyeom” just means “seasoned” or “flavored.” In the Korean chicken realm it’s a sweet, garlicky, sticky, slightly spicy sauce. I like to just get plain fried with some Yangnyeom Sauce on the side. To sauce or not to sauce? People debate whether Korean fried chicken needs sauce. There are a few franchises I like from this vein as well. The more modern style is closer to American fried chicken, dipped in a flour breading with all the nooks and crannies. Or as one chef I shared chicken with said, smelled like a cinnamon doughnut. Small free range birds with papery breading and strong Asian aromatic flavors. These days, there are more chicken franchise locations in Korea than there are McDonald’s in the entire world. Since so many opened on every corner, Koreans started going to them because they were there. Chicken hofs were sold as turnkey business solutions. This was likely due to early forced retirement for mid-level managers in Korea Inc.’s chaebol conglomerates. In the 1980s and 1990s, chicken “hofs” that served deep fried chicken and beer popped up everywhere. Korean style fried chicken started showing up around 1970, when cooking oil became more affordable. Chicken and beer have become serious institutions in South Korea. ![]()
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