Comments on: The Great Korean Fried Chicken Recipe (Experiment)

By: 17 Superbowl Korean Recipes | ZenKimchi Korean Food Journal

17 Superbowl Korean Recipes | ZenKimchi Korean Food Journal — Sat, 05 Feb 2011 04:51:25 +0000

[...] Korean Fried Chicken [...]

By: ZenKimchi’s Korean Food Year in Review 2010 | ZenKimchi Korean Food Journal

Wed, 29 Dec 2010 14:52:47 +0000

[...] finally get our hands in the flour to experiment with Korean fried chicken (one of our most popular posts this [...]

By: Applebees Coupons

Applebees Coupons — Thu, 22 Jul 2010 05:16:00 +0000

Vow…Fried Chicken looks so delicious..Thanks for sharing such a great recipe in different style.

By: Korean Fried Chicken: The Ultimate Home Recipe | ZenKimchi Korean Food Journal

Sun, 18 Jul 2010 04:29:01 +0000

[...] on various sites, from David Lebovitz to more recently in Saveur and Serious Eats, or more of a kitchen lab experiment done by ZenKimchi are all pretty amazing to me who grew up eating a version of this KFC at home without putting much [...]

By: Dianna

Dianna — Wed, 30 Jun 2010 04:43:00 +0000

Would the sauce above be good on fried shrimp?

By: ZenKimchi

ZenKimchi — Tue, 29 Jun 2010 20:27:00 +0000

I’m pretty sure it would. Maybe even mix some wasabi or horseradish with it.

By: ZenKimchi

ZenKimchi — Fri, 05 Mar 2010 14:02:20 +0000

I’ve had Japanese fried chicken only once, so I’m not really an authority on it. Did like what I had, though. Fried chicken didn’t take off in Korea until the American chains started moving in. Yet the taste of Korean hof chicken, the cinnamon scented kind, is unlike any other chicken I’ve tried. The lines are blurry many times with Japanese and Korean cooking. There’s some credence to the notion that yakitori came from Korean barbecue, which in turn came from the Mongols. Then there’s ararak, which was brought from the Middle East to Korea via the Mongols, turned into soju and then reformatted as souchu in Japan.

By: ZenKimchi

ZenKimchi — Fri, 05 Mar 2010 14:02:18 +0000

I’ve had Japanese fried chicken only once, so I’m not really an authority on it. Did like what I had, though. Fried chicken didn’t take off in Korea until the American chains started moving in. Yet the taste of Korean hof chicken, the cinnamon scented kind, is unlike any other chicken I’ve tried. The lines are blurry many times with Japanese and Korean cooking. There’s some credence to the notion that yakitori came from Korean barbecue, which in turn came from the Mongols. Then there’s ararak, which was brought from the Middle East to Korea via the Mongols, turn into soju and then reformatted as souchu in Japan.

By: danny

danny — Fri, 05 Mar 2010 13:37:07 +0000

would it be fair to say that gyochon fried chicken and most hof style chicken in Korea are fusions from Japanese tebasaki or karaage chicken?

By: Clarissa

Clarissa — Mon, 04 Jan 2010 20:18:50 +0000

OK, I’m scared of deep-frying things, so I’ll just admire your efforts and be VERY happy that we’ve just had a Korean fried chicken restaurant open up in my town! It’s called CoCo and it’s really good. I have nothing to compare it to, but I like it!