What’s the secret to Korean fried chicken?

“Living in the South, you think you know fried chicken,” Mr. McPherson said. But in Seoul, he says, “there’s a couple of restaurants on every corner.” Many Asian culinary traditions include fried chicken, but the popularity of the crispy, spicy, totally non-greasy chicken – a prime example of Korean style – is a recent development.

Around the world, Korean-style fried chicken restaurants are increasingly popping up, recreating the delicate crust, addictive seasoning and moist meat beloved by Koreans.

“Korean food is trendy,” says Myung J. Chung, owner of Bon Chon Chicken, a Manhattan franchise of karaoke and chicken lounge. “Other trends last two or three years, but fried chicken has been going on for 20 years,” he says

Fried chicken platters are a very popular bar food in Korea – like chicken wings in the U.S. They are served after work or after dinner with beer or soju and rarely as a full meal.

“Some places have thin, crispy skin; others have a more garlicky, sticky sauce; and some advertise them as healthy because they’re fried in 100 percent olive oil. ”

Even the corner bars and fast-food chains in Korea are fully focused on the quality, freshness and integrity of their products.

Mr. Andy, owner of O Chicken in Australian, said, ‘‘With our fried chicken, it’s very clear that we need to pay attention to the following

What Makes Our Chicken Special


Our special coatings guarantee that your chicken will be delightfully crunchy and crispy


Our secret recipes help us to produce the best-tasting chicken around

Unique Flavor

Our chefs add some remarkable ingredients that give our Korean fried chicken a unique taste


Rest assured that all our food preparation methods adhere to strict Islamic law

Fresh Ingredients

We use only the best ingredients from local sources, featuring farm-fresh poultry and produce

Special Sauces

Our unique take on those favorite mustard, sweet chili and other sauces will keep you coming back for more

These points make Korean fried chicken unique and appetizing.’

In Korea, the chicken is much smaller, so the whole chicken is deep-fried and then cut into bite-sized pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.

According to Andy and others, that’s why Korean fried chicken restaurants here mainly serve chicken wings (real connoisseurs can specify “arms” or “wings”) and small thighs. The chicken is usually seasoned only after frying, and the dish is brought into Buffalo wing territory with a sweet garlic sauce or a spicier red pepper sauce.

But don’t look for blue cheese and celery sticks, or even crackers and gravy. A typical pairing for Korean fried chicken is chunks of pickled radish and lots of beer or soju; the combination yields an irresistible repetition of salt and spice, cold and hot, salty and sweet, crisp and tender.

For crunch, American-style fried chicken relies on a thick, well-seasoned shell, often made thicker by pre-soaking the pieces in buttermilk. When the casing is chunky and evenly browned, the chicken is cooked through and the chicken is delicious. Many times, however, when the shell is cooked, the meat remains raw, or the skin is never fully cooked through, leaving a loose layer of skin between the meat and the shell.

Korean-style fried chicken is completely different, reflecting an Asian frying technique that renders the fat in the skin and transforms it into a thin, crispy and almost transparent crust. (Chinese chefs call this “paper fried chicken.”) The chicken is unseasoned, barely dusted with very fine flour, and then dipped in a thin batter before entering the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages.

We have come to the rule of thumb that the best chicken has the least amount of sauce (although chicken with no sauce at all is very bland.) The O Chicken chain has a wide selection of sauces, but was at least tasty and even delicious, remaining crisp through the day and when reheated the next morning.

Mr. Andy is working on new store plans in more ethnically diverse neighborhoods, many dedicated to one thing the cradle of a multicultural empire: the perfect fried chicken.

Find the O Chicken shop near you.:

Shop 1152, Level 1, Westfield, Parramatta NSW 2150, Australia

Shop 5053, Level 5, Westfield, Parramatta NSW 2150, Australia

LG1-FC210 Cnr Devlin St &, Blaxland Rd, Ryde NSW 2112, Australia

White Hart Dr, Rouse Hill NSW 2155, Australia

Westfield Penrith, 569-589 High St E12/Plaza II Level 2 Food Terrace, Penrith NSW 2750, Australia

Shop UE22, 200 Gilchrist Dr, Campbelltown NSW 2560, Australia

33 George St, Liverpool NSW 2170, Australia

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