Korean fried chicken

Korean fried chicken

ganjang chikin (coated with soy sauce), huraideu chikin (regular fried chicken), and yangnyeom chikin (coated with spicy sauce) with a glass of beer
Hangul 치킨
Revised Romanization chikin
McCune–Reischauer ch'ik'in
IPA [tɕʰi.kʰin]

Korean fried chicken or KFC,[1][2][3] usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chikin (양념 치킨, "seasoned chicken").[4] 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.[5]

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".[5] 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.

Terminology

The Korean word chikin (치킨) refers to fried chicken (and occasionally also to roasted chicken), while the name for the domesticated fowl is dak (닭). The word is shortened from peuraideu chikin (프라이드 치킨), which is a transliteration of the English phrase "fried chicken".[6] According to the National Institute of Korean Language, the word chikin (치킨) refers to "a dish made by coating chopped chicken with flour, and frying or baking it".[7][8] Fried chickens that are not chopped before frying are called tongdak (통닭, "whole chicken"). Both chikin and tongdak are occasionally referred to as dak twigim (닭튀김, "chicken fritter").[9]

The unshortened form peuraideu chikin, despite being the "correct" transliteration,[10] is not as popular in Korea. The more commonly used form, huraideu chikin (후라이드 치킨), 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 (후라이드) and refers to a fried chicken dish without the added seasonings post-frying. This is often used to differentiate it from yangnyeom chikin (양념 치킨, "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 (닭고기 튀김, "chicken meat fritter").[10]

History

The first modern-style fried-chicken franchise, Lims Chicken, was established in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul.[11][12] Pelicana Chicken claim to have invented the recipe for yangnyeom chikin, using gochujang and strawberry jam as seasoning, in 1982.[12] 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.[13]

Varieties

By seasoning

delivered banban chicken

By style

See also

References

  1. ↑ Erskine, Gizzi (2015-11-11). "My Guilty Pleasure: Gizzi Erskine's 'KFC' (Korean fried chicken)". The Irish Times. Retrieved 2017-02-15.
  2. ↑ Reinhart, Brian (2016-08-22). "Six Essential Korean Fried Chicken Spots in Dallas, Ranked". Dallas Observer. Retrieved 2017-02-15.
  3. ↑ Chamberlain, Chris (2016-02-01). "Finally, Nashville is Getting the Best Kind of KFC: Korean Fried Chicken". Nashville Scene. Retrieved 2017-02-15.
  4. 1 2 3 4 5 Kim, Violet (2015-06-22). "Watch your wing, KFC! Korean fried chicken (and beer) is here". CNN. Retrieved 2017-02-10.
  5. 1 2 Moskin, Julia (February 7, 2007). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved March 4, 2013.
  6. ↑ (in Korean) 전, 경하 (2017-02-06). "[우리 식생활 바꾼 음식 이야기] 기름·닭·소스 388가지 맛 '치킨 공화국' …20년간 외식 메뉴 1위". Seoul Shinmun. Retrieved 2017-02-11.
  7. ↑ (in Korean) "치킨 (chicken)". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 2017-02-11.
  8. ↑ "치킨 (chicken)". Basic Korean Dictionary. National Institute of Korean Language. Retrieved 2017-02-11.
  9. ↑ (in Korean) "닭-튀김". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 2017-02-11.
  10. 1 2 "프라이드치킨 (fried chicken)". National Institute of Korean Language. Retrieved 2017-02-11.
  11. ↑ "First Fried Chicken Franchiser in Korea, Lims Chicken". AgraFood.
  12. 1 2 "History of Korean-style fried chicken". The Korea Herald.
  13. ↑ "Chicken 'hallyu' in offing". The Korea Times.
  14. ↑ Ozersky, Josh (2013-08-30). "Why We Can't Get Enough Fried Chicken". Wall Street Journal. Retrieved 2017-02-11.
  15. ↑ Trinh, Jean (2016-06-13). "Here's Your New Go-To Spot for Crispy Korean Chicken Wings". Los Angeles Magazine. Retrieved 2017-02-11.
  16. ↑ Berning, Dale (2017-01-07). "Reiko Hashimoto: 'I never buy anything ready-made – not even sandwiches'". The Guardian. Retrieved 2017-02-11.
  17. ↑ "Seven Singapore places to get your fried chicken fix". Malay Mail. 2016-04-09. Retrieved 2017-02-11.
  18. ↑ Garcia, Joseph L. (2016-12-08). "The many flavors of Korean fried chicken". BusinessWorld. Retrieved 2017-02-11.
  19. ↑ (in Korean) 김, 오희 (2016-08-25). "[스마트 리빙] 추억의 그 맛, '옛날 통닭' 外". MBC News Today. Retrieved 2017-02-10.
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