K-Chicken
Introducing Lee Min Ho’s favorite chicken.
What do Pinoys and Koreans have in common besides their penchant for TV series? Both love their version of chicken.
In the Philippines, chicken reigns supreme among our favorite are adobo or tinola. There’s also fried, grilled, glazed, baked, barbecued, or boiled. While Koreans tend to have healthier and more colorful dishes (think of bibimbap or kimchi), they take pride in their own version of chicken, especially when it’s fried and paired with ice cold beer. Korean fried chicken and beer pairing, or chimaek, is available in every corner, most especially during happy hours, when everybody gets to relax from their day job. I was fortunate to visit Seoul last year and boy, did Koreans love their chicken. There are chimaek stands everywhere. The Pinoy in me wanted it paired with rice, but when you’re in Korea, do it the Korean way: no rice but onlydips and beer. Unlike Filipinos who like their chicken with ketchup or gravy, Koreans love them infused with flavors and sauces: garlic, spicy, both, or with honey. If the flavors do not satisfy your taste yet, choose between mustard or barbecue sauce.
Fortunately, the K-chicken has invaded the Filipino palate. Thanks to the two culprits: the success of well-loved Koreanovela, My Love from the Star, where the protagonist enjoys chimaek every minute, every day, and the mushrooming of Korean restaurants offering their version of fried chicken.
K-pop superstar Lee Min Ho, a proclaimed chicken lover, recently flew to the country to lead the inauguration of Kyochon, one of Korea’s best chicken restaurants. He says he likes his chicken based on his mood: spicy when stressed and with honey when happy.
Kyochon started in 1991. It has a whopping 950 branches in Korea alone. It’s said that Kyochon started the Korean fried chicken craze. It offers cold beers, too, perfect for the chimaek experience. It has since gone worldwide, invading the US, Japan, Thailand, China, and now the Philippines.
Unlike ordinary fried chicken, Kyochon deep fries its bestseller twice, which makes the skin crunchier and less greasy. Apparently, the double frying method removes excess oil, which gives the chicken a clean and light taste.
“While double frying and coating each chicken are time consuming, these are necessary for them to be nutritious and delicious. We only cook the chicken after you order to make sure that they are crispy,” says Kyochon marketing manager Chanky Tiangco. She adds that the K-chicken uses natural ingredients.
Perhaps, this is why Kyochon, as well as the rest of its healthier K-chicken versions, is popular among the Koreans, who are notably conscious of their health and diet. In Korea, majority (if not all) of the restaurants impose calorie count. In the Philippines, however, Pinoys aren’t as health and weight conscious. We eat what we want. The more sinful, the better. And maybe, this is what our local fried chickens should learn from K-chicken: Make them mouthwatering yet healthier.
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