Korean fried chicken has taken the world by storm, captivating taste buds with its unique textures and explosive flavors. But beyond its global popularity, many often wonder: what exactly is Korean chicken called in Korea? While “Korean chicken” is perfectly understandable and used internationally, the nuances of the language and the variety of styles mean there’s much more to the story. This article dives deep into the terminology, history, regional variations, and cultural significance of this beloved dish.
Understanding the Basics: Terminology and Core Concepts
In Korean, fried chicken is most commonly referred to as “치킨” (chikin). This is a direct transliteration of the English word “chicken.” It’s the umbrella term encompassing all types of fried chicken, whether it’s plain, seasoned, boneless, or whole. This is your go-to word when ordering or talking about fried chicken generally.
However, understanding the specific types and preparation methods requires knowing some more Korean vocabulary. The word “닭” (dak) refers to chicken as an animal or ingredient. Think of it as the raw material. You might see this in dishes like 닭볶음탕 (dakbokkeumtang – braised spicy chicken stew).
So, while “chikin” signifies the prepared, fried version we all crave, “dak” represents the bird itself. Knowing this distinction helps clarify the subtle differences in how fried chicken is discussed and categorized in Korea.
Exploring Different Types of Korean Fried Chicken and Their Names
Korean fried chicken isn’t just one thing; it’s a spectrum of flavors and styles. From the classic crispy original to the intensely spicy yangnyeom chicken, knowing the specific names can significantly enhance your culinary experience.
Original (후라이드 치킨 – Huraideu Chikin)
The most basic and arguably most essential type is “후라이드 치킨” (huraideu chikin), which is, again, a transliteration of “fried chicken.” This typically refers to chicken that’s been battered and deep-fried to a golden, crispy perfection. It’s often served with salt and pepper or dipping sauces. The key is the incredibly crispy skin, achieved through a specific double-frying technique that differentiates it from American fried chicken.
Yangnyeom Chicken (양념치킨 – Yangnyeom Chikin)
Perhaps the most iconic of Korean fried chicken styles, “양념치킨” (yangnyeom chikin) is coated in a sweet, spicy, and slightly tangy sauce made with gochujang (Korean chili paste), garlic, honey, and other seasonings. The sauce is what defines yangnyeom chicken, and variations abound, from mildly sweet to fiery hot. This style is known for its addictive flavor and often comes with a sticky, glossy sheen.
Seasoned Chicken (시즈닝 치킨 – Sijeuning Chikin)
“시즈닝 치킨” (sijeuning chikin) refers to chicken that’s coated in a dry seasoning after being fried. This can range from cheese powder to onion powder to spicy chili powder. The variations are endless, and different franchises often have their own signature seasoning blends. This type of chicken allows for a wide range of flavors without the mess of a wet sauce.
Garlic Chicken (마늘 치킨 – Maneul Chikin)
“마늘 치킨” (maneul chikin) is garlic chicken. This type of chicken is prepared with lots of garlic. The garlic flavor can come from a garlic sauce or it can be dry garlic flakes or garlic seasoning.
Soy Sauce Chicken (간장 치킨 – Ganjang Chikin)
“간장 치킨” (ganjang chikin) is soy sauce chicken. This variation emphasizes a savory and slightly salty flavor profile derived from soy sauce. It often includes other ingredients like garlic, ginger, and sesame oil to enhance the complexity.
Boneless Chicken (순살 치킨 – Sunsal Chikin)
For those who prefer convenience, “순살 치킨” (sunsal chikin) is boneless chicken. It’s often made with chicken breast or thigh meat, cut into bite-sized pieces, battered, and fried. This is a popular choice for sharing and snacking.
Roasted Chicken (구운 치킨 – Guun Chikin)
While technically not fried, “구운 치킨” (guun chikin) is roasted chicken. This is a healthier alternative that’s gaining popularity. It’s often seasoned with herbs and spices and cooked in an oven or rotisserie for a crispy skin and juicy interior.
The History and Evolution of Korean Fried Chicken
The story of Korean fried chicken is intertwined with both Korean history and American influence. While chicken dishes existed in Korea for centuries, the modern fried chicken we know and love today has its roots in the Korean War era.
During the Korean War (1950-1953), American soldiers stationed in South Korea introduced the concept of fried chicken. Initially, it was a luxury item, primarily available around US military bases. However, as the Korean economy grew in the following decades, fried chicken became more accessible and began to evolve.
The 1980s marked a turning point. Korean entrepreneurs started to experiment with different flavors and techniques, leading to the creation of yangnyeom chicken and other unique variations. This marked the beginning of the Korean fried chicken boom, with countless franchises and independent restaurants popping up across the country.
Korean fried chicken differs from American fried chicken in several key ways. The batter is typically thinner and crispier, and the chicken is often fried twice to achieve maximum crunch. The use of gochujang and other Korean ingredients in sauces and seasonings further distinguishes it from its American counterpart.
Regional Variations and Popular Brands
Just as with any beloved dish, Korean fried chicken has regional variations and popular brands that offer unique twists on the classic.
While nationwide franchises dominate the market, some local restaurants and regional specialties are worth seeking out. For instance, certain areas might be known for their use of particular spices or preparation techniques. Exploring these regional differences can offer a more authentic and nuanced understanding of Korean fried chicken culture.
Some of the most popular and well-known Korean fried chicken brands include:
- BBQ Chicken: Known for its olive oil-fried chicken and diverse menu.
- Kyochon Chicken: Famous for its crispy and flavorful soy sauce chicken.
- BHC Chicken: Popular for its cheese-flavored chicken and creative sauces.
- NeNe Chicken: Offers a wide variety of flavors and styles, including snow-flavored chicken.
- Pelicana Chicken: One of the oldest and most established fried chicken franchises in Korea.
These brands have not only shaped the Korean fried chicken landscape but have also expanded internationally, bringing their unique flavors to a global audience.
Korean Fried Chicken: More Than Just Food
Korean fried chicken is more than just a meal; it’s a cultural phenomenon. It’s a staple of social gatherings, a late-night snack, and a symbol of Korean culinary innovation.
The act of sharing fried chicken with friends and family is deeply ingrained in Korean culture. It’s often enjoyed during sporting events, picnics, and casual get-togethers. The communal nature of sharing a large platter of crispy, flavorful chicken fosters a sense of connection and camaraderie.
The pairing of fried chicken with beer, known as “치맥” (chimaek) – a combination of “chikin” and “maekju” (beer) – is a national pastime. It’s a popular way to unwind after a long day or celebrate a special occasion. The crispy, savory chicken complements the refreshing taste of beer, creating a perfect culinary match.
The global popularity of Korean fried chicken is a testament to its unique flavors and cultural appeal. It’s a dish that transcends borders and connects people through a shared love of delicious food.
In conclusion, while “치킨” (chikin) is the general term for fried chicken in Korean, understanding the specific names of different styles, the history behind the dish, and its cultural significance can greatly enrich your appreciation for this culinary masterpiece. From the crispy original to the fiery yangnyeom, Korean fried chicken offers a diverse and delicious experience that continues to captivate taste buds around the world. So, the next time you’re craving that perfect crunch and burst of flavor, remember the rich history and cultural context that make Korean fried chicken truly special.
What are the common names for Korean fried chicken?
Korean fried chicken doesn’t have one single, universal name, but it’s generally referred to as “Korean Fried Chicken” in English-speaking countries. In Korean, you’ll hear it called “양념 치킨” (yangnyeom chicken), which refers specifically to the sauced or seasoned varieties, or simply “치킨” (chicken), as it’s become a very popular dish in Korea and the context usually implies fried chicken.
So, while “Korean Fried Chicken” is the most widely understood term internationally, knowing “yangnyeom chicken” will help you specify the sauced version and “chicken” will be understood in Korea if the setting implies the dish. The descriptive terms often depend on the restaurant’s branding and menu translations.
What is the key difference between Korean fried chicken and American fried chicken?
The primary difference lies in the cooking technique and the flavor profiles. Korean fried chicken is often fried twice, resulting in a thinner, crispier, and less greasy crust compared to American fried chicken, which typically has a thicker, breadier coating. This double-frying process is a hallmark of Korean-style chicken.
Furthermore, Korean fried chicken is known for its wide variety of sauces and seasonings, ranging from sweet and spicy to savory and garlicky. American fried chicken tends to focus more on seasoned breading with fewer sauce options, usually gravy or honey mustard. The sauces are what often distinctly define Korean fried chicken and provide a complex flavor.
What are the most popular types of Korean fried chicken sauces?
Several sauces dominate the Korean fried chicken landscape. Gochujang-based sauces are very common, offering varying levels of spiciness and a signature fermented flavor. These sauces often include garlic, ginger, and other seasonings to create a balanced flavor profile.
Another popular category is soy-garlic sauce, which combines the savory richness of soy sauce with the pungent aroma of garlic. This sauce can be sweet or savory, depending on the addition of other ingredients. Other commonly seen flavors are honey and spicy varieties.
Is Korean fried chicken usually served with side dishes?
Yes, Korean fried chicken is almost always served with side dishes, reflecting the Korean dining tradition of presenting multiple complementary flavors and textures. These sides are often free and refillable, enhancing the overall dining experience.
Common side dishes include pickled radish (often called “chicken radish” or “mu”), which provides a crunchy, refreshing contrast to the richness of the fried chicken. Coleslaw is also a popular accompaniment, as is a simple salt and pepper mix for dipping the chicken. These sides help balance the richness of the fried chicken.
Why is Korean fried chicken so crispy?
The exceptional crispiness of Korean fried chicken is mainly attributed to the double-frying technique. The first fry cooks the chicken through, while the second fry, often at a higher temperature, renders out any remaining moisture and creates the ultra-crispy exterior.
The type of batter also contributes significantly. Korean fried chicken batters are generally thinner than those used for American fried chicken, allowing for more direct contact between the chicken skin and the hot oil. This thin batter, combined with the double-frying process, is what creates the desirable crunchy texture.
Can I make Korean fried chicken at home?
Yes, you can definitely make Korean fried chicken at home! It requires a bit more effort than traditional American fried chicken due to the double-frying technique and preparation of the sauces, but the results are well worth the effort.
There are numerous recipes available online and in cookbooks that provide detailed instructions for creating the crispy chicken and various sauces. Start with a basic recipe and experiment with different sauces to find your favorite flavor combinations. The key is proper temperature control during frying and a thin, well-seasoned batter.
What is the history of Korean fried chicken?
Korean fried chicken’s roots can be traced back to the post-Korean War era when American influence introduced fried chicken to the country. Initially, it was a simple dish similar to American fried chicken, but over time, Korean chefs adapted the recipe to suit local tastes.
The development of unique sauces and the double-frying technique are the result of this adaptation. The popularization of delivery services in Korea further contributed to the growth of Korean fried chicken, making it a readily accessible and beloved national dish. It has become a major part of the culture.