A mild option is the soy garlic variant which has a perfect balance of soy and garlic flavours, while those who are scared to try spicy food will definitely love the gochujang version. First-timers are encouraged to try the signature Mambo chicken so they can advise this delivery-only food service to adjust the spice levels according to their preference. Its original Korean fried chicken has that loud crunch in every bite. Known for its sweet and tangy eponymous signature dish, Mambo Chicken offers a variety of Korean fried chicken flavours-from classic original to soy garlic and gochujang to name a few. See also: Fried Chicken Bucket List: Have You Tried These 11 Variants From Around the World? Check the list below when the craving hits you and don’t forget to chill some beer and soju, too! Geonbae! Tatler went around the metro to scout for the best Korean fried chicken dishes. Korean fried chicken has a paper-thin crust that stays crunchy even after hours. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages”, far from the Western variety that attributes its crispiness to the use of a thick, sometimes infused with buttermilk, batter. The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. But what makes this different from American or Filipino-style fried chicken?Īccording to The New York Times, it is “radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. The closest version to the crispy battered fried chicken that Filipinos are used to is called huraideu-chicken. Referred to as chikin in South Korea (from the English word “chicken”), Korean fried chicken is consumed as a main course, as an appetiser or as a bar chow. See also: Have You Tried These Top 10 Food and Snacks from K-Dramas? These South Korean culinary treats, whether in ready-to-eat form or through raw ingredients, are now within every Filipino’s reach and people are going crazy about them. Remember that sundubu-jjigae (soft tofu stew) served by Park Saeroyi ( Park Seo-joon) in Itaewon Class? Or that tteokbokki eaten by Cha Eun-ho (Lee Jong-suk) in Romance is a Bonus Book? Or the chicken and beer combination seen on Hyun Bin and Son Ye-jin’s Crash Landing On You, as well as on Kim Soo-hyun and Jun Ji-hyun’s My Love from the Stars?

Explicitly showcased in Korean dramas, Korean food has gained a significant following in the country. Even international players like Popeye's, KFC and McDonald’s have invaded the dining scene and are continuously satisfying our cravings for this go-to dish.Īs Korean culture continues to take the world by storm, its influence on Filipinos can be seen in almost every aspect including food.

Fast-food giant Jollibee has been delighting families with its iconic Chikenjoy for years and years with its branches sprouting like mushrooms in the Philippines and abroad. Established in 1945, Max’s Restaurant has been serving their signature fried chicken marinated in a flavourful fish sauce-based marinade for more than 70 years. So much so that popular restaurants and fast-food chains that specialises in this dish have stayed in the business for decades. Please check with your local store before visiting.Whether it’s the crispy deep-fried one or the batterless version with thin, translucent skin, there is no doubt Filipinos are madly in love with fried chicken.

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Korean fried chicken box