![]() Domestic chicken production began to ramp up making chicken more affordable. Cheap cooking oil became widely available to accommodate new ways of cooking. What seemed like an indulgence or once-a-month luxury snack, then became a sensation when cheap cooking oil arose in the market, alongside the take-off of household income at the beginning of the 1970s.Īt the same time, the “Miracle on the Han River” emerged, a period of rapid economic growth in South Korea following the Korean War. It was the same time the rotisserie oven arrived in South Korea, incepting the first foothold for chicken in the cultural conscience of the country. On paydays, workers would bring home whole rotisserie chickens bought at local markets, packed in yellow bags to share with loved ones. Yet, it wasn’t the end of the era for fried chicken in Korea. Thus, not many were going out for chimaek (“chi” from chicken, “maek” from the Korean word for beer). Chicken was becoming more expensive and the average household income was dwindling. But it’s only a few decades later that fried chicken took off in the country following the end of the war.Īs the war brought impoverishment upon South Korea, Korea struggled to develop economically during the 1960s. Koreans who were accustomed to steaming their chicken were introduced to the concept of frying battered pieces of chicken by American troops who were stationed in South Korea during the late 1940s and early 1950s. SO HOW DID FRIED CHICKEN MAKE ITS WAY TO ASIA?įirst introduced to American-style fried chicken during the Korean war between 1950 to 1953, Koreans took a while to warm up to the idea of eating fried chicken. ![]() ![]() At that time, fried chicken was regarded as “butchered pieces of chicken to be floured and fried in hog’s lard”. The recipe almost immediately became a hit in the country and among its colonies, a fame which later spread across the American southern states. The earliest written recipe for fried chicken high likely came from a British cookbook published in 1747 by Hannah Glasse – The Art of Cookery Made Plain. STARTING WITH THE EARLIEST FRIED CHICKEN RECIPE… Even at that time, a twice-cooked approach was adopted, braising chickens after quickly frying them – a technique certainly familiar to Korean fried chicken today. Despite the reverence, fried chicken first started appearing on the royal tables of Asia, the Middle East, and West Africa. Whether or not chickens were eaten the right way, there are certainly theories that chicken at that time was rather revered and considered divine. It appears that people in Southeast Asia first domesticated the wild ancestors of today’s chicken. However, we can only know that by looking at the history of fried chicken itself. With delicious bonein portions of chicken, dipped in batter before fried to a crispy perfection, Korean fried chicken is a culinary conversation worth digging in.Īlthough the history of Korean fried chicken is as we know it today, there are some clues as to its origin. Surprisingly less oily than its American equivalent, Korean fried chicken comes in mostly crispy and sometimes, spicy versions that are enjoyed all over the world. ![]() An alternative to the world- renowned western fried chicken, Korean fried chicken has made a name for itself across and beyond South Korea.
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