Southern Vs Korean Fried Chicken: The Key Differences In Flavor And Cooking - Tasting Table

"Fried chicken carries a down-home mystique tied to the American South, with family recipes guarded like heirlooms. But outside of Southern states and across international boundaries, fried chicken is similarly tasty, juicy, and revered - just in different ways. That rings true especially when discovering an Asian-inspired delight called Korean fried chicken. Southern and Korean versions share the same basic goal - crispy crust and juicy meat - but they get there in noticeably divergent ways."

"First of all, in much of the American South, the signature fried-chicken style carries a thick, extra-crunchy crust created from a seasoned flour dredge (depending on the recipe, and nobody's telling.) Some versions also go through a buttermilk soak to tenderize and flavor the meat. Korean fried chicken, on the other hand, is prized for a thinner, extremely crackly exterior that stands up to sauces and glazes. That outer layer is obtained through starchy coatings, multiple frying steps, or sometimes the addition of vodka."

"Southern fried chicken tends to build flavor into the buttermilk and the seasoned flour itself, commonly using paprika, pepper, garlic, and other spices. In many Korean fried chicken versions, the flavor is separated from the "crunch" by crisp-frying the chicken first and then glazing or coating it with sauces. The two most famous glazes to accompany Korean fried chicken are a garlicky, sweet-savory soy-based sauce, and a sweet-spicy, sticky red sauce made with gochujang, also called Korean chili paste."

Fried chicken in the American South features a thick, extra-crunchy crust from a seasoned flour dredge and often receives a buttermilk soak to tenderize and flavor the meat. Korean fried chicken emphasizes a thinner, extremely crackly exterior achieved with starchy coatings, multiple frying steps, or occasional vodka in the batter. Southern preparations integrate spices such as paprika, pepper, and garlic into the flour and brine, while many Korean versions separate texture from flavor by crisp-frying first and glazing afterward. Common Korean glazes include a garlicky sweet-savory soy-based sauce and a sweet-spicy sticky sauce made with gochujang.

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