American and Korean tastes blend together-that is KoChix’s culinary thumbprint. They sell other Korean dishes, such as bibimbap, bulgogibap, and handmade gunmandu (called yakimandu on the menu, they are fried dumplings brushed with soy garlic sauce). The shop also caters to neighborhood construction workers, who order burgers, Philly cheesesteaks and French fries at lunchtime. “Our customers take out our fried chicken and share it with their families and friends at home.” “It is a home meal,” Karen Park explained, even though it’s purchased in their shop. These sauces resemble the Korean fried chicken sauces in the ’80s and ’90s and bring back my memories of growing up in South Korea, while expanding the taste buds of non-ethnic Koreans, who make up the other 90 percent of their clientele. Lastly, they brush on honey and apply one of three special Korean-style sauces: soy garlic, honey spicy, and hot honey spicy sauces. They are deep-fried twice to preserve moisture of the meat and make the exterior crispy. Their marinated wings and drums are coated twice with dry and wet batter. To enhance crispiness even with the sticky sauce applied, KoChix’s fried chicken requires double the effort. The crunchy texture and sweet flavor of their fried chicken, deliciously sweetened to appeal more to American tastes, has been nicknamed “candy chicken” by their customers. In the evenings and weekends, the entrance bell rings every thirty seconds as people line up to taste this delicious dish. In 2013, they opened KoChix , a now popular restaurant in the Shaw neighborhood of Washington, D.C. As the Hallyu or “Korean wave” of K-pop music and K-dramas spread globally, the Parks believed the American palate was ready to explore their Korean-style dishes. After running fish and chips restaurants for almost two decades, they made the risky decision to sell Korean food in a neighborhood outside of the Asian ethnic enclave. Karen Park and Young-Jun Park, a Korean American immigrant family living in Washington, D.C., recognized the growing popularity of Korean fried chicken. This 1990s-style Korean fried chicken would not have been created without this U.S.-Korea culinary exchange, yet it took about two decades for it to make its way into the American food scene. What is often referred to as Korean fried chicken in the United States-a thin cornstarch coating with soy garlic or sweet and spicy sauce-is one of the recipes developed during this period. The 1997 Asian financial crisis contributed to the craze, as many laid-off workers opened fried chicken restaurants to earn a living. American franchises KFC and Popeye’s were designed for a dining-in experience in the South Korean market. Starting in the 1980s, Korean-style fried chicken dipped in a sweet and spicy sauce made with gochujang (fermented chili paste) was delivered to virtually every household in modern apartment complexes. In the 1960s and ’70s, Western-style rotisserie chicken restaurants became popular in urban areas. military presence after the Korean War introduced deep-fried chicken to the Korean palate. ![]() ![]() Since its inception, the cooking style, ingredients, and taste of Korean fried chicken have evolved. It was the cliché of a happy family in Korean TV dramas. As a young girl, I dreamed of my father coming home and saying, “Hey kids, I brought fried chicken!” I remember once asking my father if he really loves us, since he never came home with a box of chicken. I order fried chicken delivery when feeling lazy, sleeping over with friends, or watching soccer or baseball games.įried chicken is a ubiquitous staple in the lives of many Koreans. Once our chicken is marinated for at least 12 hours and is ready to cook, we use 100% Canola oil for higher boiling point at 175 ☌ which keeps the flavour inside but crispy on the outside.In South Korea today, many people celebrate on payday or on Friday night with fried chicken, but it is not limited to these occasions. It is this ageing process where our secret herb recipe and Australian fresh chicken come into action for the delicious flavour. Our fresh chicken pieces are then marinated with BUZA Chicken’s signature natural herb recipe for 12-15 hours before it is cooked. Head over to BUZA Chicken now for a clucking good time!īuza chicken is halal-certified, chemical free, and caged free Australian chicken pieces that are hand cut and packed individually for freshness. Just thinking about the addictive crunch and tender interior of Korean fried chicken is enough to send many of us into a passionate frenzy. The very thought of fried chicken on an empty stomach, or even on a cold, rainy day is enough to arouse our appetite. The golden crust, the sheer succulence enclosed within its crusty exterior and the sensation you get the second your teeth sink into and through the crunchy layer to expose all that piping-hot chicken deliciousness-is frankly all it takes to transport us to gastronomic heaven.
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