Sunday, April 26, 2020

Korean-style fried chicken

So I've discovered the channel Aaron & Claire's Korea, a YouTube show by a Korean couple based in Seoul. From what I've seen thus far, the channel devotes a lot of effort to exploring food. Below is a video about Korean-style fried chicken.

Aaron's method looks good, but I'm shocked he didn't rely on the magic ingredient that elevates Korean-style fried chicken over American-style chicken: potato starch. At 7 grams of protein per 100 g, potato starch is more proteinaceous than cornstarch (0.3 g per 100 g, and often used to make tangsuyuk, a.k.a. sweet-and-sour pork) and, while slightly less proteinaceous than wheat flour (10 g per 100 g), it imparts a somewhat different flavor to the fry. Overall, I generally like Korean-style fried chicken better than American-style, although I might make an exception for Popeye's, which shamelessly spices up its batter. (In Korea, Popeye's is weirdly bland and disappointing. I have no idea why this is.)

Aaron speaks English very well; if I spoke Korean at that level, I'd love to try my hand at making cooking videos in Korean. He does, however, make some goofy grammatical errors, such as when he says "it's way much easier and simpler." That's a minor quibble, though; Aaron's English is pretty impressive. You could pick way more holes in my Korean.

I might try out Aaron's recipe someday. Maybe when I'm finally ready to celebrate zeroing out my debt much later this year.


John Mac said...

Damn, I do miss Korean-style fried chicken. I mean, the real stuff. I'll always remember my first visit to a Korean KFC, it was okay but different herbs and spices I guess. Not at all like what I was used to back home. Only tried KFC once here in the PI and Gawd, it was almost inedible. I've had a Filipina fry me up some chicken though that was actually quite good. The most popular way to eat chicken here though is roasted.

Kevin Kim said...

I wouldn't say no to a roasted clucker.