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partyjunkie101
Joined: 13 Apr 2011
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 Posted: Thu May 26, 2011 7:53 pm Post subject: Korean Chicken question |
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Just landed for the 2nd time in Korea, this time Seoul. Absolutely loving it too!
However while eating, myself and a friend were talking about the chicken and how different it looks and tastes. Is this actually chicken? its certainly not like the chicken I had at sunday dinner lol. We thought that perhaps its pieces of that us westerners arn't too familar with yet wikipedia says that Koreans would usually fry the whole chicken and cut it up before applying their own spicies ect.
Anyone got any further insight? |
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eamo
Joined: 08 Mar 2003
Location: Shepherd's Bush, 1964.
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| Posted: Thu May 26, 2011 8:05 pm Post subject: |
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| Quote: |
| Is this actually chicken? |
No. It's chiken...........or dog. Who knows....... |
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partyjunkie101
Joined: 13 Apr 2011
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| Posted: Thu May 26, 2011 8:21 pm Post subject: |
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| eamo wrote: |
| Quote: |
| Is this actually chicken? |
No. It's chiken...........or dog. Who knows....... |
I think the dog option is out seeing as its expensive. I'm still suspicious of it though. I'm not gonna stop eating it here of course. but im just a bit curious about it. |
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SeoulNate
Joined: 04 Jun 2010
Location: Hyehwa
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| Posted: Thu May 26, 2011 8:30 pm Post subject: |
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I believe he was being factitious.
Anyway, you hit the nail on the head with your first post.
Koreans generally cut the whole chicken into pieces when they fry it so you will get pieces that you do not recognize, like the neck and ribcage.
Just ask for boneless (sorry no korean keyboard at home). Almost all of the chain places offer it now. |
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northway
Joined: 05 Jul 2010
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| Posted: Thu May 26, 2011 9:17 pm Post subject: |
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| I actually find that the chickens you buy in the supermarket tend to be a bit more flavorful than their Western counterparts, perhaps due to the fact that they haven't been bred to be ginormous monster chickens. |
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Koreadays
Joined: 20 May 2008
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| Posted: Thu May 26, 2011 9:54 pm Post subject: |
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about 40% 0f the chicken meat is imported from Brazil, Chile, USA, and the EU.
of course there are different breeds of chickens being sold. and also really depends if the chicken breasts were frozen or not.
tender etc...
can you describe more about what you ate, etc |
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crossmr
Joined: 22 Nov 2008
Location: Hwayangdong, Seoul
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| Posted: Thu May 26, 2011 10:54 pm Post subject: |
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| SeoulNate wrote: |
I believe he was being factitious.
Anyway, you hit the nail on the head with your first post.
Koreans generally cut the whole chicken into pieces when they fry it so you will get pieces that you do not recognize, like the neck and ribcage.
Just ask for boneless (sorry no korean keyboard at home). Almost all of the chain places offer it now. |
Yes, depending on the place, you don't get those nice cookie cutter pieces like you see at KFC. They grab a big knife and hack it to pieces. |
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red_devil
Joined: 30 Jun 2008
Location: Korea
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| Posted: Fri May 27, 2011 1:14 am Post subject: |
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| crossmr wrote: |
| SeoulNate wrote: |
I believe he was being factitious.
Anyway, you hit the nail on the head with your first post.
Koreans generally cut the whole chicken into pieces when they fry it so you will get pieces that you do not recognize, like the neck and ribcage.
Just ask for boneless (sorry no korean keyboard at home). Almost all of the chain places offer it now. |
Yes, depending on the place, you don't get those nice cookie cutter pieces like you see at KFC. They grab a big knife and hack it to pieces. |
I've found this is done in a lot of Asian countries - China, Thailand, Vietnam, Japan even... |
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TSE
Joined: 24 May 2011
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| Posted: Fri May 27, 2011 1:28 pm Post subject: |
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| But is it good? |
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red_devil
Joined: 30 Jun 2008
Location: Korea
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| Posted: Fri May 27, 2011 6:33 pm Post subject: |
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| TSE wrote: |
| But is it good? |
Yes, i found Korean style chicken to be much tastier than KFC or the heavy greasy battered chicken. It's lighter and crispier. |
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Lazio
Joined: 15 Dec 2010
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| Posted: Fri May 27, 2011 7:05 pm Post subject: |
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| red_devil wrote: |
| TSE wrote: |
| But is it good? |
Yes, i found Korean style chicken to be much tastier than KFC or the heavy greasy battered chicken. It's lighter and crispier. |
Yes, it's true. Smaller sized chickens contain less fat than the bigger ones in North America. Thus the frying method is different from the western one. It is called the double frying technique, invented by the founder of KyoChon. |
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DaHu
Joined: 09 Feb 2011
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| Posted: Sat May 28, 2011 5:57 pm Post subject: |
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| Lazio wrote: |
| red_devil wrote: |
| TSE wrote: |
| But is it good? |
Yes, i found Korean style chicken to be much tastier than KFC or the heavy greasy battered chicken. It's lighter and crispier. |
Yes, it's true. Smaller sized chickens contain less fat than the bigger ones in North America. Thus the frying method is different from the western one. It is called the double frying technique, invented by the founder of KyoChon. |
But fat is what makes it delicious! |
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nukeday
Joined: 13 May 2010
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| Posted: Sat May 28, 2011 7:49 pm Post subject: |
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| red_devil wrote: |
| TSE wrote: |
| But is it good? |
Yes, i found Korean style chicken to be much tastier than KFC or the heavy greasy battered chicken. It's lighter and crispier. |
Some of the cheaper places (like at my shijang) are greasy andbattered as all hell, though |
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redaxe
Joined: 01 Dec 2008
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| Posted: Sat May 28, 2011 11:26 pm Post subject: |
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| korean chickens are smaller than american chickens because american chickens are on steroids |
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PeterDragon
Joined: 15 Feb 2007
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| Posted: Mon May 30, 2011 1:44 am Post subject: |
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| I'm pretty sure that the "chickens" that people sell out of the back of their trucks on the streets of Seoul/Gyeonggi are actually pigeons. |
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