Korean old-style fried chicken, called Yennal Tongdak, is a whole deep-fried chicken known for its crispy skin and simple, nostalgic flavor
1. Defining Yennal Tongdak: The Heritage of Korean Frying
While modern Korean fried chicken brands like BBQ or Kyochon have conquered the globe with their thick, glass-like crunch and variety of sauces, there is another contender that holds the soul of South Korea: Yennal Tongdak.
This is the old-fashioned, thin-skinned fried chicken that predates the commercial boom.
In the world of online foodies and Reddit communities, it is often called the original crispy secret. It represents a move away from heavy breading and toward a pure, savory focus on the chicken itself.
Yennal Tongdak literally translates to old-time whole chicken. Unlike modern styles that are chopped into small pieces and coated in thick flour or starch-based batters, the traditional style focuses on a much simpler preparation.
The whole bird is often fried intact or in very large sections to preserve the moisture. The coating is exceptionally thin, usually consisting of a light dusting of seasoned flour or a very watery batter.
This results in a skin that is crackly and translucent rather than thick and doughy.
The seasoning is traditionally humble, relying on salt, black pepper, and sometimes a hint of ginger or garlic powder. It is almost always served with a small dish of salt and pepper for dipping and a side of pickled radish to cleanse the palate.
This style evokes nostalgia for the 1970s and 80s in Korea, when fathers would bring home a whole fried chicken in a yellow paper bag as a special treat for the family.
2. Why Koreans are Obsessed: The Science of the Thin Crunch
The obsession with chicken in South Korea has reached a level where the dish is humorously referred to as Chi-nim, a portmanteau of chicken and the Korean word for God. But why does the old-fashioned style specifically stand out in a market saturated with options?
Modern fried chicken often focuses on the loud, aggressive crunch of the batter. In contrast, Yennal Tongdak focuses on the skin.
By frying the chicken at a high temperature with a thin coating, the fat under the skin renders out completely, creating a texture that is similar to roasted duck skin but with the undeniable satisfaction of being deep-fried.
On platforms like r/KoreanFood and r/FriedChicken, international fans often describe this style as a lighter, more addictive version of the dish.
There is a common US meme about "KFC" actually standing for Korean Fried Chicken, and the old-fashioned style is often cited as the "final boss" of authenticity.
Koreans are serious about their chicken because it is the ultimate communal food. Whether it is a late-night snack during a soccer match or a casual dinner with coworkers, chicken is the social glue of the country.
The Yennal style is appreciated because it doesn't mask the quality of the meat with heavy sauces. It is factual, honest, and focuses on the fundamental appeal of crispy animal fat and juicy meat.
3. Personal Insights: The Appeal of the Perfect Crisp
This style of chicken provides a very different experience compared to standard Western fried chicken or even modern K-BBQ styles.
It is incredibly crispy, but in a delicate way that allows the natural flavor of the chicken to shine through
The reason I personally like this is the crispiness. It's a little bit different from the commonly known fried chicken. Molon: This is chicken too, but with a different texture and moist inside, that's the charm
And besides various sauces, chicken radish in Korea is also attractive. All of these are more artistic when you meet beer. And chicken and beer is an option that offers perfect late-night snacks like Korean.
This is the charm of this chicken. How are you today? Should we try a different style of Korean chicken?
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