poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

KFC = Korean Fried Chicken

3 Comments

This just might be my most prolific blog week ever.  I’ve got a backlog of material and then Thanksgiving’s coming up… I hope you’re all ready for lots of food photos!

A couple of years ago, I read about a food trend that definitely got my attention (and my stomach rumbling): Korean fried chicken.  Apparently, this stuff was supposed to be what all fried chicken strives to be: juicy, flavorful meat surrounded by crunchy (but not too tough) breading.  I forgot all about this until I was talking to JL a couple months ago and she told me of a restaurant in Oakland that serves this mysterious delicacy.

Well, I don’t know why it took us so long to experience Korean fried chicken, but we finally got around to it this past Saturday.  Oriental BBQ Chicken Town (no joke — that’s what it’s really called) is located in North Oakland, ironically between a KFC (Kentucky Fried Chicken) and RFC (Rockridge Fuel Center).  Unlike the other Korean restaurants I’ve gone to that offer traditional meals, OBCT serves the equivalent of Korean bar food — fried snacks to accompany copious amounts of soju and beer.  With four friends in tow, we ordered 3 huge plates of fried chicken and one order of garlic fries.  No veggies, no noodles, nothing.  We were serious about our chicken!

A beer about the size of my head... and frosted beer mugs.  Bonus!

A beer about the size of my head... and frosted beer mugs. Bonus!

Upon closer inspection...

Upon closer inspection... Fresh taste beer!

Garlic fries.  Very tasty.

Garlic fries. Very tasty.

The original recipe.  Comes with cabbage and mustard.

The original recipe. Comes with cabbage and mustard.

Spicy & sweet fried chicken hot out of the fryer (check out the steam).

Spicy & sweet fried chicken hot out of the fryer (check out the steam).

Garlic and soy fried chicken, also with cabbage.

Garlic and soy fried chicken, also with cabbage.

So what’s the verdict?  Korean fried chicken is the bomb.  It wasn’t the best fried chicken I’ve ever had, but it’s definitely up in the top 5.  Also, I enjoyed the different variations.  I think the garlic and soy was my favorite.  Another bonus is that most pieces are boneless so it’s easier to eat.  Interestingly, they fry with olive oil, so at least I wasn’t clogging my arteries with partially hydrogenated oil.

The downside?  I think we should have ordered some more non-meat items.  Next time, rice stick (thick noodles covered with red sauce) will definitely be on my list.  My fellow diners and I all scarfed down the first few pieces of chicken.  Around piece #5 or 6, we came to a halt.  We arrived at what I term the “meat ceiling.”  It’s when you can’t swallow another bite of meat… even though you might still be hungry.

Hitting the meat ceiling.

Hitting the meat ceiling.

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

3 thoughts on “KFC = Korean Fried Chicken

  1. The meat cealing reference all makes sence now…

  2. I’m curious to know what your #1 fried chicken experience was, if this wasn’t the best. I’m also skeptical of this so-called “meat ceiling.” I’ve never heard of or experienced such a phenomenon.

  3. Ben: My rankings are approximate. I think the best fried chicken was at Sweet Pie and Poppy in Oakland. I also like Church’s, though it was pretty oily when I had it.
    As for the meat ceiling, you don’t experience it because you’re a gigantomorph. Your stomach is bottomless.

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