Benutzer:Christian140/Frittiertes Hähnchen koreanischer Art

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Vorlage:Infobox Korean name

Korean fried chicken or KFC,[1][2][3] usually called chikin (

치킨

, from the English "chicken") in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu-chikin (

후라이드 치킨

, from the English "fried chicken") and spicy yangnyeom-chikin (

양념 치킨

, "seasoned chicken").[4] In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack.[5]

Korean fried chicken differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken; it was described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent crust".[5] The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes, beer, and soju are often served with Korean fried chicken.

Terminology

The Korean word chikin (

치킨

) refers to fried chicken (and occasionally also to roasted chicken), while the name for the domesticated fowl is dak (

닭

). The word is shortened from peuraideu chikin (

프라이드 치킨

), which is a transliteration of the English phrase "fried chicken".[6] According to the National Institute of Korean Language, the word chikin (

치킨

) refers to "a dish made by coating chopped chicken with flour, and frying or baking it".[7][8] Fried chickens that are not chopped before frying are called tongdak (

통닭

, "whole chicken"). Both chikin and tongdak are occasionally referred to as dak-twigim (

닭튀김

, "chicken fritter").[9] The unshortened form peuraideu chikin, despite being the "correct" transliteration,[10] is not as popular in Korea. The more commonly used form, huraideu-chikin (

후라이드 치킨

), may have been adopted in Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s (the Japanese forced occupation only ended in 1945). The phrase huraideu-chikin is often shortened to huraideu (

후라이드

) and refers to a fried chicken dish without the added seasonings post-frying. This is often used to differentiate it from yangnyeom-chikin (

양념 치킨

, "seasoned chicken"). The National Institute of Korean Language does not recognize huraideu-chikin as the conventional name, but insists on the transliteration (and transvocalization) peuraideu-chikin, which it also insists should be "refined" to dakgogi-twigim (

닭고기 튀김

, "chicken meat fritter").[10]

History

The concept of frying chicken in Korea has its beginning during the Korean War, when American troops stationed in South Korea during the late-1940s, and the early-1950s. Traditionally, Koreans steamed chicken for consumption, and chicken dishes usually came in soups and broth. This all changed however, when Americans began placing stalls selling soul-food American fried chicken, focusing on the four areas of Seoul, Busan, Pyeongtaek and Songtan.[11]

The modern trend of eating chicken began in Korea during the late 1960s, when Myeongdong Yeongyang Center in Seoul began selling whole chicken roasted over an electric oven.[12]

The first Korean fried chicken franchise, Lims Chicken, was established in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul [13][12] by Yu Seok-ho. Yu stated that his idea of selling smaller, individual pieces of fried chicken in Korea came along in 1975 when he went to go study abroad in the United States. He began frying chicken there, and received accolades for creating 'ginseng chicken'. He started his business in Korea with six pieces of fried chicken between ￦280 to ￦330, and sold around 900 pieces as his beginning career.[11]

The well-known variety with spicy coatings, also known as yangnyeom-chikin, had its history begin in 1982 by Yang Hee-Kwon, who was running Pelicana Chicken at Daejeon. He noticed that customers in his restaurant were struggling to chew on the hard, crisp layers of the fried chicken, and led to inconveniences such as scraped palates. Yang decided to pull a twist on the traditional fried chicken to soften the hard shells of the chicken, and appease more Korean customers by marinating it sweet, and spicy.[12] Yang states that despite the spicy flavor, the very first yangnyeom-chikin did not include gochujang as one of their marinating ingredients.[11]

In recent years, owing to market saturation in Korea, many of Korea's major fried chicken chains, such as Mexicana Chicken, Genesis BBQ, Kyochon Chicken and Pelicana Chicken, have expanded to set up new presences in the United States, China, Canada, and Southeast Asia.[14]

Varieties

Banban (half seasoned and half plain) chicken

By seasoning

  • Huraideu-chikin (
    후라이드 치킨
    , "fried chicken") – often simply referred to as huraideu (
    후라이드
    ), this is the basic fried chicken.
  • Yangnyeom-chikin (
    양념 치킨
    , "seasoned chicken") – also known in the West as yangnyeom-tongdak (
    양념 통닭
    , "seasoned whole chicken") despite not being tongdak,[15] and also sometimes used as a synonym for "Korean fried chicken" by Western media,[16] this is fried chicken coated in gochujang-based sweet and spicy sauce.[4]
  • Banban (
    반반
    , "half-half") – shortened from yangnyeom ban, huraideu ban (
    양념 반, 후라이드 반
    , "half yangnyeom, half huraideu") is often used to refer to chicken that is served half seasoned and half plain.[17]
  • Ganjang-chikin (
    간장 치킨
    , "soy sauce chicken") – fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky.[18]
  • Padak (
    파닭
    , "scallion chicken") – fried chicken topped with or smothered with a large amount of thinly shredded scallions.[4][19]

By style

  • Tongdak (
    통닭
    , "whole chicken") – also called yennal-tongdak (
    옛날통닭
    , "old-time whole chicken"),[20] this is a 1970s-style whole chicken deep-fried in oil.[4]
  • Sunsal-chikin (
    순살 치킨
    , "pure flesh chicken") – boneless chicken.[4]
A typical chimaek combination

Chimaek (

치맥

; Vorlage:Etymology[21][22]) is a pairing of fried chicken (either basic huraideu or spicy yangnyeom) and beer, served as anju in the evening in many South Korean restaurants,[22] including a number of specialized chains.

Origin

From the roasted chicken that appeared in early 1960s to the spicy chicken that was adapted to meet Korean tastes, Korea has imported and developed a growing variety of chicken dishes. At the same time chicken was becoming more popular, a draft beer that appeared in the 1970s also became very popular, and eventually it became common for the two to be combined as a single menu item. Moreover, the [[2002 FIFA World Cup|2002 KoreaVorlage:NdashJapan World Cup]] triggered the sensation of Chimaek. Chimaek has had a significant impact on Korean drinking culture.[23]

Outside Korea

Chimaek is also popular in China because of the influence of the drama My Love From the Star, in which Cheon Song-i, the heroine, said "A snowy day is just perfect for our Chimaek time ..."; this was the trigger for this phenomenon. Specialty chicken shops have been more numerous in China. Uploading pictures of oneself holding a chicken in one hand and a beer in the other on social networks became a trend.[22][24]

Nowadays, Korea is trying to be reborn as a capital of Chimaek.[25] Chimaek holds a special place between the public and the consumer.[25] In Daegu Metropolitan City, a Chimaek festival was held in 2012.[25] In 2013, a Chimaek festival in Ningbo drew some 400,000 visitors in its first three days.[25]

Bonchon Chicken is a notable chimaek restaurant that has spread around the world.

Significance

Chimaek is a profitable franchise. Demand for specialty chicken shops increased with the growing demands for chicken and beer.[24] As of March 2014 Korea had 192 chicken franchise companies. About 10% of companies are known for unique recipes.[25]

See also

  1. ↑ Gizzi Erskine: My Guilty Pleasure: Gizzi Erskine's 'KFC' (Korean fried chicken). In: The Irish Times, 11. November 2015. Abgerufen am 15. Februar 2017. 
  2. ↑ Brian Reinhart: Six Essential Korean Fried Chicken Spots in Dallas, Ranked. In: Dallas Observer, 22. August 2016. Abgerufen am 15. Februar 2017. 
  3. ↑ Chris Chamberlain: Finally, Nashville is Getting the Best Kind of KFC: Korean Fried Chicken. In: Nashville Scene, 1. Februar 2016. Abgerufen am 15. Februar 2017. 
  4. ↑ a b c d e Violet Kim: Watch your wing, KFC! Korean fried chicken (and beer) is here. In: CNN, 22. Juni 2015. Abgerufen am 10. Februar 2017. 
  5. ↑ a b Julia Moskin: Koreans Share Their Secret for Chicken With a Crunch. In: The New York Times, February 7, 2007. Abgerufen im March 4, 2013. 
  6. ↑ Vorlage:Link language 경하 전: [우리 식생활 바꾼 음식 이야기 기름·닭·소스 388가지 맛 '치킨 공화국' …20년간 외식 메뉴 1위]. In: Seoul Shinmun, 6. Februar 2017. Abgerufen am 11. Februar 2017. 
  7. ↑ Vorlage:Link language 치킨 (chicken). In: Standard Korean Language Dictionary . National Institute of Korean Language. Abgerufen am 11. Februar 2017.
  8. ↑ 치킨 (chicken). In: Basic Korean Dictionary . National Institute of Korean Language. Abgerufen am 11. Februar 2017.
  9. ↑ Vorlage:Link language 닭-튀김. In: Standard Korean Language Dictionary . National Institute of Korean Language. Abgerufen am 11. Februar 2017.
  10. ↑ a b 프라이드치킨 (fried chicken). In: National Institute of Korean Language . Abgerufen am 11. Februar 2017.
  11. ↑ a b c 우리나라 치킨의 유래와 역사 - 치킨이 지배하는 나라, 한국. In: 이과의 읽을거리 . KBS2. Abgerufen im 5 June 2015.
  12. ↑ a b c History of Korean-style fried chicken. In: The Korea Herald .
  13. ↑ First Fried Chicken Franchiser in Korea, Lims Chicken. In: AgraFood .
  14. ↑ Chicken 'hallyu' in offing. In: The Korea Times .
  15. ↑ Josh Ozersky: Why We Can't Get Enough Fried Chicken. In: Wall Street Journal, 30. August 2013. Abgerufen am 11. Februar 2017. 
  16. ↑ Jean Trinh: Here's Your New Go-To Spot for Crispy Korean Chicken Wings. In: Los Angeles Magazine, 13. Juni 2016. Abgerufen am 11. Februar 2017. 
  17. ↑ Dale Berning: Reiko Hashimoto: 'I never buy anything ready-made – not even sandwiches'. In: The Guardian, 7. Januar 2017. Abgerufen am 11. Februar 2017. 
  18. ↑ Seven Singapore places to get your fried chicken fix. In: Malay Mail, 9. April 2016. Abgerufen am 11. Februar 2017. 
  19. ↑ Joseph L. Garcia: The many flavors of Korean fried chicken. In: BusinessWorld . 8. Dezember 2016. Abgerufen am 11. Februar 2017.
  20. ↑ Vorlage:Link language 오희 김: [스마트 리빙 추억의 그 맛, '옛날 통닭' 外]. In: MBC News Today, 25. August 2016. Abgerufen am 10. Februar 2017. 
  21. ↑ Seoul Night Tour Gangnam (Cheongdam). Korea Tourism Organization. 27 June 2014. Abgerufen im 4 November 2014.
  22. ↑ a b c Korean TV Show Sparks Chicken and Beer Craze in China. In: Wall Street Journal.
  23. ↑ [도청도설 치맥], Kookje. 9 March 2014. Abgerufen im 24 November 2014. 
  24. ↑ a b Kang (강) Seo Jung (서정): 중국 치맥 열풍..‘별그대’ 전지현 대사 한마디 때문에, Chosun Media. Abgerufen im 2 March 2014. 
  25. ↑ a b c d e Lee Woo Seok: [SS먼데이 이슈추적치킨은 어떻게 치느님이 되었나. 치맥 문화와 산업], Sports Seoul. 7 August 2014. Abgerufen im 24 November 2014. 
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