The East Bay is seeing a boom in Korean fried chicken outlets, with establishments like bb.q Chicken and Chimmelier rising among longstanding favorites. Sammy Chang, an experienced cook with Korean heritage, shared insights into what defines perfect K-fried chicken—the light, crispy batter made from potato starch, and a rich variety of flavors. This culinary trend reflects Korean fried chicken's evolution from its mid-century origins, adapting American frying techniques with unique Korean sauces like soy garlic and yangnyeom, enhancing the overall taste with unique seasonings.
The batter is supposed to be crispy, light and not too heavy, unlike its American counterpart, Korean fried chicken achieves lightness by using potato starch and double-frying.
Korean fried chicken roots trace back to mid-century wartime when U.S. soldiers stationed in South Korea introduced the concept of frying chicken to their fellow Korean soldiers.
Flavor is not solely derived from the sauce; the seasonings and spice in the batter matter too, contributing significantly to the overall taste.
Some of the most popular flavors of Korean fried chicken include soy garlic and yangnyeom, a sweet, tangy sauce made with gochujang, ketchup, and soy sauce.
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