Few dishes have such a comforting appeal as fried chicken. When prepared properly it showcases the bird in a particularly delicious format: tender juicy meat in a deliciously crisp batter. It’s no surprise that the cooking style is so common in a multitude of versions around the world. In addition to its many American variations it’s also a popular dish in Asia. Well-known examples include the delicate Japanese karaage intensely marinated Thai gai tod and aromatic popcorn-style Taiwanese fried chicken.
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 Joshua Weissman | 2022-03-23 14:00:10 |  6,471,531 Views |
Korean Fried Chicken vs American Fried Chicken
Still one of the most beloved versions is the Korean version which is becoming one of America’s favorite foreign styles. Such a palate-tuning is more than a coincidence; Korean fried chicken is heavily influenced by the U.S. In fact historians suggest that stationed troops introduced the cooking style during the Korean War. The dish’s roots are believed to all be thanks to black American soldiers impressing locals with the dish at holiday barbecues.
The tasty method was noticed and as wartime shortages improved it began to appear in restaurants. It wasn’t until the 1980s that the dish achieved widespread popularity making it a fledgling addition to the cuisine. However it has now evolved into a distinct style of fried chicken with a batter sauce and consumption ritual that is distinct from its American predecessor.
One of the main differences between Korean and American fried chicken is the crispiness of the outside. The meat is dipped in an ultra-thin batter based on potato starch that is fried twice to get an extra crispy result. Cooking it twice gives the dish a specific feel and taste. The first round is done at a low temperature with the main purpose of cooking the inside of the chicken. During the subsequent frying the temperature is increased to coat the nuggets with a tasty texture. Potato starch becomes extra crispy with such a technique hence its use in this recipe.
