The real KFC: Korean Fried Chicken
February 7, 2007 1:19 PM Subscribe
A good write-up on a different kind of fried chicken. [via nytimes.com] Registration-free link here.
Oh my god, I'm so fucking hungry for Korean fried chicken right now.
posted by Divine_Wino at 1:26 PM on February 7, 2007
posted by Divine_Wino at 1:26 PM on February 7, 2007
Dammit, now I want some Korean fried chicken, but have no place to get it.
posted by cerebus19 at 1:33 PM on February 7, 2007 [2 favorites]
posted by cerebus19 at 1:33 PM on February 7, 2007 [2 favorites]
luriete: Of course there's Korean fried chicken in San Francisco. Although the East Bay is supposed to have more.
posted by vacapinta at 1:37 PM on February 7, 2007
posted by vacapinta at 1:37 PM on February 7, 2007
Dammit, now I want some Korean fried chicken, but have no place to get it.
cerebus19, I feel your pain.
posted by champthom at 1:38 PM on February 7, 2007
cerebus19, I feel your pain.
posted by champthom at 1:38 PM on February 7, 2007
No, really seriously, I would beat a puppy to death with a kitten right now for even a small platter of Korean fried chicken and a cold beer.
Can anyone in New York issue the definitive opinion on the best place?
posted by Divine_Wino at 1:42 PM on February 7, 2007
Can anyone in New York issue the definitive opinion on the best place?
posted by Divine_Wino at 1:42 PM on February 7, 2007
It is not via NYTimes, it is NYtimes. </peeve>
posted by monju_bosatsu at 1:43 PM on February 7, 2007
posted by monju_bosatsu at 1:43 PM on February 7, 2007
"Unidentified Flying Chickens"? THAT was the best they could come up with?
posted by tadellin at 1:50 PM on February 7, 2007
posted by tadellin at 1:50 PM on February 7, 2007
Divine_Wino: I hear the NY Times covered a few good places.
posted by boo_radley at 1:54 PM on February 7, 2007 [1 favorite]
posted by boo_radley at 1:54 PM on February 7, 2007 [1 favorite]
good article, makes me very hungry for fried chicken. i particularly enjoyed the link to the korean food blog.
posted by cazoo at 1:55 PM on February 7, 2007
posted by cazoo at 1:55 PM on February 7, 2007
Oh, man. I remember getting it from the source when I was in Seoul. Especially the spicy sauced stuff... dinner is going to be disappointing tonight.
posted by paladin at 2:00 PM on February 7, 2007
posted by paladin at 2:00 PM on February 7, 2007
Toronto: Sejong Korean BBQ on Bloor near Manning is supposed to be a good source of fried chicken, but I haven't had it myself. Yet. *drool*
posted by rosemere at 2:02 PM on February 7, 2007
posted by rosemere at 2:02 PM on February 7, 2007
Yay, looks like there's one in centreville.
Field trip.
posted by empath at 2:03 PM on February 7, 2007
Field trip.
posted by empath at 2:03 PM on February 7, 2007
Vancouver options?
posted by Keith Talent at 2:10 PM on February 7, 2007
posted by Keith Talent at 2:10 PM on February 7, 2007
Where can I get this in Toronto?
And no more food posts at 5 PM EST. *drool*
posted by GuyZero at 2:10 PM on February 7, 2007
And no more food posts at 5 PM EST. *drool*
posted by GuyZero at 2:10 PM on February 7, 2007
I had this recipe lying around in Google Notebook (Hawaiian-style Korean Fried Chicken), figured somebody might want to try re-creating the flavoring:
A Lot of Korean Chicken
15 pounds chicken (wings/thighs/drummettes/whatever)
4 cups flour
4 cups cornstarch
2 quarts oil (corn/vegetable)
1 1/2 c. shoyu
1 c. sugar
3 stalks green onions sliced thinly
3 crushed garlic cloves
2 hot peppers minced
1 tablespoon sesame oil
1/4 c. toasted sesame seeds
Heat oil in a frying pan or deep fryer to 350 F.
Warm shoyu in a saucepan, gently stirring in sugar until it's dissolved, add green onions, crushed garlic, minced peppers, sesame oil, and sesame steeds.
Dredge the chicken lightly in the flour and cornstarch (add a raw egg to the mixture for crispier skin), fry for 10 minutes, shake and let cool for two minutes, then fry again for another 10 minutes. Remove chicken from oil, shake again, and dip in mixing sauce, then let cool for another 2-5 minutes. Ono!
posted by onalark at 2:13 PM on February 7, 2007 [13 favorites]
A Lot of Korean Chicken
15 pounds chicken (wings/thighs/drummettes/whatever)
4 cups flour
4 cups cornstarch
2 quarts oil (corn/vegetable)
1 1/2 c. shoyu
1 c. sugar
3 stalks green onions sliced thinly
3 crushed garlic cloves
2 hot peppers minced
1 tablespoon sesame oil
1/4 c. toasted sesame seeds
Heat oil in a frying pan or deep fryer to 350 F.
Warm shoyu in a saucepan, gently stirring in sugar until it's dissolved, add green onions, crushed garlic, minced peppers, sesame oil, and sesame steeds.
Dredge the chicken lightly in the flour and cornstarch (add a raw egg to the mixture for crispier skin), fry for 10 minutes, shake and let cool for two minutes, then fry again for another 10 minutes. Remove chicken from oil, shake again, and dip in mixing sauce, then let cool for another 2-5 minutes. Ono!
posted by onalark at 2:13 PM on February 7, 2007 [13 favorites]
oh, and I recommend Hawaiian chili peppers if you can find them.
posted by onalark at 2:15 PM on February 7, 2007
posted by onalark at 2:15 PM on February 7, 2007
Oh snap, my friend and I were just recently talking about yangnyum chicken. However, we both agreed while the chicken is good stuff we thought it was the chicken WITH the pickled radish that made it all sublime than just the chicken by itself. It's about texture and flavor contrast! Unfortunately, she thinks the chicken places here don't compare to the ones back home not because of the chicken but because the pickled radish is subpar.
posted by kkokkodalk at 2:20 PM on February 7, 2007
posted by kkokkodalk at 2:20 PM on February 7, 2007
Keith: Ap Gu Jung, on Robson, apparently. I haven't been, but you bet I'm going this weekend.
posted by solid-one-love at 2:24 PM on February 7, 2007
posted by solid-one-love at 2:24 PM on February 7, 2007
So these places are in LA as well? Anyone have suggestions?
posted by Tikirific at 2:29 PM on February 7, 2007
posted by Tikirific at 2:29 PM on February 7, 2007
I was wondering, and onalark's recipe seems to answer, if the batter would involve corn starch, because that is one secret to a good crispy stir fry, along with egg whites.
Makes sense; I'll have to try this.
posted by 2sheets at 2:39 PM on February 7, 2007
Makes sense; I'll have to try this.
posted by 2sheets at 2:39 PM on February 7, 2007
Metafilter: Beat a puppy to death with a kitten.
posted by MonkNoiz at 2:45 PM on February 7, 2007 [2 favorites]
posted by MonkNoiz at 2:45 PM on February 7, 2007 [2 favorites]
Is it racist if the article is about Korean Fried chicken during black history month?
posted by CharlesV42 at 2:45 PM on February 7, 2007 [2 favorites]
posted by CharlesV42 at 2:45 PM on February 7, 2007 [2 favorites]
Hey, GuyZero:
I was wondering about the exact same thing. There's a thread going on over at the Toronto Chowhound boards, hopefully they'll turn up something.
posted by Drunken_munky at 2:50 PM on February 7, 2007
I was wondering about the exact same thing. There's a thread going on over at the Toronto Chowhound boards, hopefully they'll turn up something.
posted by Drunken_munky at 2:50 PM on February 7, 2007
http://www.haaretz.com/hasen/spages/822775.html
soon, perhaps, no NY Times
posted by Postroad at 2:56 PM on February 7, 2007
soon, perhaps, no NY Times
posted by Postroad at 2:56 PM on February 7, 2007
rosemere, I think you linked to the wrong thing, unless you're telling me that you make chicken like this, in which case: meetup at your place!
posted by GuyZero at 3:04 PM on February 7, 2007
posted by GuyZero at 3:04 PM on February 7, 2007
Keith Talent - Vancouver options?
There's a CoCo chicken in Kerrisdale on W. 41st just a little E of West Boulevard on the North side. I adore the 'spiced salt' (it's probably a variant of pan-fried white pepper and salt, but I can't identify if they've got anything else in it) they provide with the chicken.
The ginseng chicken soup is also very very good. When people take-out a carton of soup, I can smell it (and salivate) 2 blocks away.
There's usually a bit of a wait and it looks like it doubles as a children's day-care, but <shrug> they've got good chicken.
posted by porpoise at 3:59 PM on February 7, 2007
There's a CoCo chicken in Kerrisdale on W. 41st just a little E of West Boulevard on the North side. I adore the 'spiced salt' (it's probably a variant of pan-fried white pepper and salt, but I can't identify if they've got anything else in it) they provide with the chicken.
The ginseng chicken soup is also very very good. When people take-out a carton of soup, I can smell it (and salivate) 2 blocks away.
There's usually a bit of a wait and it looks like it doubles as a children's day-care, but <shrug> they've got good chicken.
posted by porpoise at 3:59 PM on February 7, 2007
Stavros better get here. This is his perfect storm of chicken and Korea. Once in a lifetime it is.
posted by Sangermaine at 4:27 PM on February 7, 2007 [1 favorite]
posted by Sangermaine at 4:27 PM on February 7, 2007 [1 favorite]
boo_radley, you chose to be jocose, that is fine with me, no fried chicken for you.
posted by Divine_Wino at 4:43 PM on February 7, 2007
posted by Divine_Wino at 4:43 PM on February 7, 2007
I don't suppose there is any chance of getting this in Denver?
posted by Shoeburyness at 4:55 PM on February 7, 2007
posted by Shoeburyness at 4:55 PM on February 7, 2007
shoeburyness: It's not Korean, but you can always go to Tom's Home Cooking in Five Points. Good catfish, fried chicken and other foods to cure what ails you.
posted by boo_radley at 5:17 PM on February 7, 2007
posted by boo_radley at 5:17 PM on February 7, 2007
Korean Fried Chicken, instant internet meme.
Seriously, do we have this in Seattle?
posted by Slarty Bartfast at 5:19 PM on February 7, 2007
Seriously, do we have this in Seattle?
posted by Slarty Bartfast at 5:19 PM on February 7, 2007
“Suddenly there will be a long line outside one chicken place, for no apparent reason, and then the next week, it’s somewhere else.”
Word gets around quickly when a stall has managed to source some puppies-beaten-to-death-with-kittens for frying.
posted by UbuRoivas at 5:21 PM on February 7, 2007 [1 favorite]
Word gets around quickly when a stall has managed to source some puppies-beaten-to-death-with-kittens for frying.
posted by UbuRoivas at 5:21 PM on February 7, 2007 [1 favorite]
Jeez! Anyone having any luck finding this in Los Angeles?
I'm sick of Zankou.
posted by hifiparasol at 5:42 PM on February 7, 2007
I'm sick of Zankou.
posted by hifiparasol at 5:42 PM on February 7, 2007
I want to go get some, but i'm guessing that all the places that the Times mentioned are going to be swamped for the next week.
I don't think I can wait.
posted by Bookhouse at 6:42 PM on February 7, 2007
I don't think I can wait.
posted by Bookhouse at 6:42 PM on February 7, 2007
@ hifiparasol, why'd you have to bring it up zankou chicken? now i'm on the look out for korean fried chicken AND mediterranean roasted chicken!
posted by cazoo at 7:18 PM on February 7, 2007
posted by cazoo at 7:18 PM on February 7, 2007
Thanks twsf! I'll try and grab some Korean Fried Chicken in the next couple days. Its really hard to imagine though that anything could be better than Powell's.
posted by vacapinta at 7:19 PM on February 7, 2007
posted by vacapinta at 7:19 PM on February 7, 2007
I'm kind of tempted to use an ask question, "Where are the best places, in any large metro area in the States, to get Korean fried chicken?" Then while everyone there was eating I could cry and choke back some marmite.
posted by supercrayon at 7:44 PM on February 7, 2007
posted by supercrayon at 7:44 PM on February 7, 2007
Wino, bro, my giant boss and I once went to the improbably named Baden Baden on a location scout lunch break, W 32nd b/t 5 Ave and B'way, an upstairs place with no sign on the street (you gotta look up). They played Special Ed and Rakim and you'd weep if I told you how much deliciously spicy fried chicken we ate; it was the real deal. But we had better another time in Fort Lee when we went to drop off files, at a place called Boom Boom or Big Bang or something; man, I wanna call my old boss for an escapade of gluttony, but I'm worried about his health (he's the only guy I know who can list a Mercedes sedan to port just by getting in, must need his alignment fixed every month). Three cheers for Korean fried chicken: Hip, hip, hooray! Hip, hip, hooray! Hip, hip, hooray!
And who was it who needed Baltimore/DC advice? Check out Tyler Cowen's Dining Guide, I think it's available online. Central MD/Northern VA is silly with Korean spots.
posted by breezeway at 8:24 PM on February 7, 2007
And who was it who needed Baltimore/DC advice? Check out Tyler Cowen's Dining Guide, I think it's available online. Central MD/Northern VA is silly with Korean spots.
posted by breezeway at 8:24 PM on February 7, 2007
Colonel Sanders may have died 26 years ago, but it feels like a funeral would be appropriate now.
posted by evilcolonel at 8:35 PM on February 7, 2007
posted by evilcolonel at 8:35 PM on February 7, 2007
NOW im hungry....
posted by gergtreble at 8:54 PM on February 7, 2007
posted by gergtreble at 8:54 PM on February 7, 2007
Thanks Poppa Bear Cool Breezeway, we might just have to hit that up one of these days.
posted by Divine_Wino at 9:29 PM on February 7, 2007
posted by Divine_Wino at 9:29 PM on February 7, 2007
4 CUPS cornstarch? Typo? Correcto?
posted by _sirmissalot_ at 9:39 PM on February 7, 2007
posted by _sirmissalot_ at 9:39 PM on February 7, 2007
It's correct. Notice that the recipe calls for 15 pounds of chicken.
posted by onalark at 9:41 PM on February 7, 2007
posted by onalark at 9:41 PM on February 7, 2007
Well there you go. I haven't used cornstarch as a fry-coating before and thought the 50 percent ratio to flour might be too high. Can't wait to try it.
posted by _sirmissalot_ at 9:53 PM on February 7, 2007
posted by _sirmissalot_ at 9:53 PM on February 7, 2007
As far as fried chicken in LA goes, nothing beats Honey's Kettle in Culver City (also Compton). The only thing close that I've experienced is the broasted chicken from Amber's Chicken & Donuts in Encino.
posted by euphorb at 11:36 PM on February 7, 2007
posted by euphorb at 11:36 PM on February 7, 2007
And who was it who needed Baltimore/DC advice? Check out Tyler Cowen's Dining Guide, I think it's available online. Central MD/Northern VA is silly with Korean spots.
That was me. I love you.
With mouth.
posted by kafziel at 12:08 AM on February 8, 2007
That was me. I love you.
With mouth.
posted by kafziel at 12:08 AM on February 8, 2007
euphorb: I live in Koreatown. I am NOT driving to scienceforsaken Culver to get some k-chicken! There's a good pollo ala brasa around the corner from me - clearly i'm in a chicken-friendly neighborhood - i bet i could walk out my door right now (2AM) and find some damn chicken. I will keep the blue posted.
..
On second thought, I am sleepy. I will keep the blue posted.. tomorrow. But i bet if nowhere else, the Prince has the chicken. They serve live octopus there, they must have good chicken.
posted by thedaniel at 1:59 AM on February 8, 2007
..
On second thought, I am sleepy. I will keep the blue posted.. tomorrow. But i bet if nowhere else, the Prince has the chicken. They serve live octopus there, they must have good chicken.
posted by thedaniel at 1:59 AM on February 8, 2007
The best is when it's 3 o'clock in the morning and you're walking home after several bottles of soju and you pass the tiny store with the walk-up window on the street that sells "pride chicken"* and I swear to god, anyone who thinks they have an iota of willpower will melt into a puddle of weakness just for the smell for this stuff.
*Not racist, as Koreans have a hard time pronouncing F's and they certainly take pride in their food, which they should, because it is delicious.
posted by Brittanie at 2:21 AM on February 8, 2007 [1 favorite]
*Not racist, as Koreans have a hard time pronouncing F's and they certainly take pride in their food, which they should, because it is delicious.
posted by Brittanie at 2:21 AM on February 8, 2007 [1 favorite]
i always thought of the chicken described in the NYTimes article as Filipino Fried Chicken. i don't have a single aunt who doesn't know how to make this delicious recipe. and filipinos have a lot of aunts!
posted by lotsofno at 5:40 AM on February 8, 2007
posted by lotsofno at 5:40 AM on February 8, 2007
doesn't seem theres anything close nearby where i live. Interestingly enough Google Maps lists the PETA headquarters when I search nearby.
I'm gonna try onalark's recipe after I adjust the quantities a bit. (15 pounds chicken?)
posted by daHIFI at 8:22 AM on February 8, 2007
I'm gonna try onalark's recipe after I adjust the quantities a bit. (15 pounds chicken?)
posted by daHIFI at 8:22 AM on February 8, 2007
In Seattle I go to Kyoto Teriyaki. When the old guy is cooking I get two orders!
posted by roboto at 6:31 PM on February 8, 2007
posted by roboto at 6:31 PM on February 8, 2007
So I went to Cco Cco, on 41st at West Blvd in Vancouver, and got the chicken. It was heavier on the sauce than is described in TFA, and definitely not crispy, but it was still pretty good.
posted by solid-one-love at 7:56 PM on February 9, 2007
posted by solid-one-love at 7:56 PM on February 9, 2007
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posted by paulinsanjuan at 1:20 PM on February 7, 2007