Chef Yong Soo-do with his Korean fried chicken, whose preparation includes marinating it overnight in brine, then putting it in a tempura batter with home-made chicken powder. Photo: Tory Ho

How Korean fried chicken – the other KFC – became a huge hit in South Korea and then the world

  • South Korea is widely known for having one of the best and most crispy versions of a dish enjoyed all over the globe
  • There are more fried chicken restaurants in South Korea than there are McDonald’s and Subway restaurants worldwide
Topic |   Eat Drink Asia Podcast

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Chef Yong Soo-do with his Korean fried chicken, whose preparation includes marinating it overnight in brine, then putting it in a tempura batter with home-made chicken powder. Photo: Tory Ho
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Alkira Reinfrank

Alkira Reinfrank

Alkira is a digital production editor and reporter with the South China Morning Post, where she also co-hosts the award-winning podcast Eat Drink Asia. Before moving to Hong Kong, Alkira worked as a multiplatform reporter with ABC News and WIN News in Australia. Alkira has appeared on BBC World News, BBC World Service, The Project (Australia), i24 News (Israel) and triple J Hack (Australia).

Bernice Chan

Bernice Chan

Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.