While walking down the street one may have a craving for a nice juicy yet crispy piece of poultry. A few years ago, there was a big trend on the streets, and though it utilized the KFC letters, it definitely didn't mean that it came from the colonel’s kitchen. In fact it came from as far away as one could imagine, and it was known as Korean Fried Chicken. This chicken was developed along with its own spicy seasoning that kept the skin crisp and the meat moist. Some restaurants served it up with a saucy combo or crispy on a plate all on its own. A few short years ago, people might have thought that leaving the states meant leaving the fried chicken delicacy behind, but Korean fried chicken joints were just as common, if not more common, than the KFC that graces the presence of the Northern American Continent.

Korean fried chicken was eaten differently in terms of a meal than in other places. Korean fried chicken was typically never served as a meal; generally this poultry dish was served much like traditional North American chicken wings. The treat was served at local bars and paired with beer or other traditional cocktails or even as a late night snack.

The addiction to this Korean fried favorite came into play because of the pairing of different flavors. This dish was seasoned only after it was fried and was definitely not paired with a moldy cheese dressing or stalks of green. Pickled radishes, in fact, were what to look for when eating this favorite food.

Nothing went to waste when one was dining on Korean fried chicken. Chickens in Korea are far smaller than the North American version, so this whole chicken was hacked up and fried up in its entirety. A paper frying method was put into play when cooking, and the chicken was cooked in two different stages which left the skin almost translucent and crunchier and crispier than ever. Since the chicken was prepared in this fashion. there was no chance of having the outside done and the inside raw. American chicken typically relies on the thick skin and crust of the chicken to hold the flavor and often times leaves the thick outside brown and crisp while the inside may be undercooked or even in some cases raw. KFC had a whole new meaning whether you were on the east or west side of the planet. Korean fried chicken was the new fan favorite.