Korean fried chicken or KFC, usually called chikin (??, from the English "chicken") in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (???? ??, from the English "fried chicken") and spicy yangnyeom chikin (?? ??, "seasoned chicken"). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack.
Korean fried chicken differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken; it was described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent crust". The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes, beer, and soju are often served with Korean fried chicken.
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Terminology
The Korean word chikin (??) refers to fried chicken (and occasionally also to roasted chicken), while the name for the domesticated fowl is dak (?). The word is shortened from peuraideu chikin (???? ??), which is a transliteration of the English phrase "fried chicken". According to the National Institute of Korean Language, the word chikin (??) refers to "a dish made by coating chopped chicken with flour, and frying or baking it". Fried chickens that are not chopped before frying are called tongdak (??, "whole chicken"). Both chikin and tongdak are occasionally referred to as dak twigim (???, "chicken fritter").
The unshortened form peuraideu chikin, despite being the "correct" transliteration, is not as popular in Korea. The more commonly used form, huraideu chikin (???? ??), may have been adopted in Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s (the Japanese forced occupation only ended in 1945). The phrase huraideu chikin is often shortened to huraideu (????) and refers to a fried chicken dish without the added seasonings post-frying. This is often used to differentiate it from yangnyeom chikin (?? ??, "seasoned chicken"). The National Institute of Korean Language does not recognize huraideu chikin as the conventional name, but insists on the transliteration (and transvocalization) peuraideu chikin, which it also insists should be "purified" to dakgogi twigim (??? ??, "chicken meat fritter").
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History
The first modern-style fried-chicken franchise, Lims Chicken, was established in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul. Pelicana Chicken claim to have invented the recipe for yangnyeom chikin, using gochujang and strawberry jam as seasoning, in 1982. In recent years, owing to market saturation in Korea, many of Korea's major fried chicken chains, such as Mexicana Chicken, Genesis BBQ, Kyochon Chicken and Pelicana Chicken, have expanded to set up new presences in the United States, China and Southeast Asia.
Varieties
By seasoning
- Huraideu chikin (???? ??, "fried chicken") - often simply referred to as huraideu (????), this is the basic fried chicken.
- Yangnyeom chikin (?? ??, "seasoned chicken") - also known in the West as yangnyeom tongdak (?? ??, "seasoned whole chicken") despite not being tongdak, and also sometimes used as a synonym for "Korean fried chicken" by Western media, this is fried chicken coated in gochujang-based sweet and spicy sauce.
- Banban (??, "half-half") - shortened from yangnyeom ban, huraideu ban (?? ?, ???? ?, "half yangnyeom, half huraideu") is often used to refer to chicken that is served half seasoned and half plain.
- Ganjang chikin (?? ??, "soy sauce chicken") - fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky.
- Padak (??, "scallion chicken") - fried chicken topped with or smothered with a large amount of thinly shredded scallions.
By style
- Tongdak (??, "whole chicken") - also called yennal-tongdak (????, "old-time whole chicken"), this is a 1970s-style whole chicken deep-fried in oil.
- Sunsal chikin (?? ??, "pure flesh chicken") - boneless chicken.
Source of the article : Wikipedia
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