“On average, in a month, I don’t make any money at all,” Park says with a sigh. Park admits that running a chicken restaurant is not as easy as he thought it would be. He already owned a sign-making business, but he needed more money to pay for his children’s after-school tutoring - a huge expense for most Korean families. The Double Down has since been taken off the American menu, but it lives on in South Korea as two pieces of fried chicken, sandwiching together a hash brown, cheese, and bacon. Of the many acclaimed fried poultry dinner in Seoul, Mirak Poultry almost certainly provides the really manic following. It’s one of 50 chicken places in his district. Park Shi-kyung, 45, took out a $150,000 loan to open a franchise restaurant three years ago.
KFC KOREAN FRIED CHICKEN HOW TO
Jeong adds that entrepreneurs continue to open chicken franchises because of the low initial investment and overhead costs, even if they have no experience in the food industry or don't know how to cook. Second fry: Raise the temperature of the oil to 375 degrees F and fry in batches until the exterior becomes crunchy and golden brown. Let it drain on a cooling rack and add in the next batch. Its the only way to get that perfect ratio of batter to chicken. She says that has a lot to do with why South Koreans eat so much fried chicken today - suddenly there were just so many of these restaurants. First fry: Working in batches, fry the chicken in cooking oil heated to 345 degrees F for 5 to 7 minutes. Our signature Korean Fried Chicken starts by hand battering each piece in a thin layer of flour and other secret ingredients. “A lot of these middle-aged men opened chicken franchises at that time,” she says.
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