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 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
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

Eat Drink Asia Podcast

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
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 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
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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