The East Bay has seen a rapid influx of Korean fried chicken restaurants, with new establishments like bb.q Chicken and Chimmelier joining the well-loved local favorites. Sammy Chang, a manager with extensive experience in Korean cooking, shares insights into the ideal K-fried chicken, highlighting its light, crispy batter achieved through double frying with potato starch. The historical roots of this delicacy trace back to U.S. soldiers in Korea, who adapted frying techniques to include rich flavors like soy garlic and yangnyeom, emphasizing a unique blend of sweetness and spice.
Many new Korean fried chicken restaurants have recently emerged in the East Bay, showcasing the evolution and popularity of this beloved delicacy.
Sammy Chang emphasizes that the perfect Korean fried chicken features a light, crispy batter and a variety of flavorful options to choose from.
Korean fried chicken's distinct style evolved from U.S. soldiers in mid-century South Korea, who introduced frying techniques that were adapted with local flavors.
The most popular Korean fried chicken flavors include soy garlic and yangnyeom, combining sweetness and spice to enhance the chicken's taste.
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