K-Fried Chicken: A Global Craze Born from War

Korean fried chicken, though not traditional, has become a global sensation and South Korea's most popular culinary export. Its roots trace back to a dish adapted from US soldiers stationed in the country after the Korean War. The technique that defined it as distinctly Korean emerged around 1980 in Daegu, with the creation of 'yangnyeom chicken,' a juicy and flavorful variation featuring a sweet, sticky, and spicy glaze that remains appealing even at room temperature.

South Korea boasts approximately 40,000 fried chicken restaurants, with many more operating over 1,800 international stores across roughly 60 countries. This culinary export's global breakthrough gained significant momentum in 2014 following the success of the Korean drama 'My Love from the Star.' The show's mention of having chicken and beer on the first snowday reportedly led to queues outside Korean chicken establishments, cementing 'chimaek' (chicken and beer) as a cultural phenomenon.

Key to its appeal is the double-frying technique, ensuring extra crispiness, and batters made with starches that maintain texture even with various glazes like soy-garlic or yangnyeom. Cultural anthropologist Prof Joo Young-ha notes its accessibility, as chicken transcends religious dietary restrictions, unlike pork, and is immediately recognizable as a meal, unlike kimchi or bibimbap. Its convenience also aligns with modern South Korean lifestyles shaped by apartment living and delivery culture since the late 20th century.