Dakgangjeong (DF)
Korea
Fried chicken wings covered with sweet and (mildly) spicy sticky sauce, Served with Korean style vegetable side dishes and rice.
Fried chicken has been incredibly popular in Korea since the 1970s and there are many fried chicken stores across the country. There are also countless styles and variations. The dakgangjeong is soft, a little spiced, with only a little bit of heat, and a little sticky. In South Korea, fried chicken is eaten not only as a main dish but also as an appetizer, or even a snack in between meals.
Fried chicken was first introduced during the Korean War (1950-1953) by American soldiers, who served the American fried chicken version at all military bases. Korean fried chicken only became a mainstay of Korean cuisine in the 1960s and 1970s, when a restaurant called the Yeong-yang Center began serving roast chicken. A handful of franchised stores were born, specializing in this fried chicken that Koreans know today.
$16.50
Out of stock
Dakgangjeong (DF)
Korea
Fried chicken wings covered with sweet and (mildly) spicy sticky sauce, Served with Korean style vegetable side dishes and rice.
Fried chicken has been incredibly popular in Korea since the 1970s and there are many fried chicken stores across the country. There are also countless styles and variations. The dakgangjeong is soft, a little spiced, with only a little bit of heat, and a little sticky. In South Korea, fried chicken is eaten not only as a main dish but also as an appetizer, or even a snack in between meals.
Fried chicken was first introduced during the Korean War (1950-1953) by American soldiers, who served the American fried chicken version at all military bases. Korean fried chicken only became a mainstay of Korean cuisine in the 1960s and 1970s, when a restaurant called the Yeong-yang Center began serving roast chicken. A handful of franchised stores were born, specializing in this fried chicken that Koreans know today.
Out of stock
