Chicken is the major source of protein for health-conscious people who wish to avoid eating red meat. This is because chicken, especially when it is fresh, is a good source of protein.

Chicken is a dish that everyone enjoys. Fried chicken is a go-to food for everyone except those who are allergic to it or those who are vegans. That is why it is the most popular late-night snack in Korea. In most regions of the world, Korean fried chicken is quite popular.

Koreans are no doubt the uncontested Asian chicken gurus. Koreans know their chicken, whether it's braised in soy, pan-fried in spicy pepper sauce, immersed in soup, or deep-fried in oil. This is especially true when it comes to good old-fashioned fried chicken.

According to the Korea Times, each Korean will consume 12 chickens every year, resulting in 600 million dead birds around the country. The chicken hof business is worth roughly $4.4 billion each year, and there are over 280 separate franchises operating—not counting independent restaurants, which account for the bulk of chicken hofs.

These restaurants sprang onto the scene 20 years ago, according to Jeong Eun-Jeong, author of "The Tale of Chicken in the Republic of Korea," during the disastrous Asian financial crisis, when many Korean men lost their jobs.
She claims that "a number of these middle-aged men started chicken businesses at that time."
She believes this has a lot to do with why South Koreans consume so much fried chicken these days — there were suddenly a lot of these outlets.

Even if they have no expertise in the food sector or don't know how to cook, entrepreneurs continue to launch chicken franchises because of the inexpensive initial investment and overhead costs, according to Jeong.

So what exactly made people fall in love with Korean fried chicken?

Apparently, Korean cooks use a two-stage frying method. This frying method accomplishes two goals: it renders the fat while also removing much of the surplus moisture. In Korea, wheat flour is rarely used in the batter. It usually contains or is entirely made of rice flour, but it may also contain corn, potato, or cassava starch. To produce a lighter batter, it typically incorporates carbonated water or beer, as well as rice beer. They also use Korean spice blends to flavor the batter and flour coating.

What makes it different from American fried chicken is that the batter is not that thick and the chicken is well-seasoned from the inside. The sauce also makes a great difference and enhances the flavor of the chicken, which is already delicious.

Korean Fried Chicken is perfectly paired with a good bottle of beer. Chi Maeki, or fried chicken with beer, is a popular Korean dish. Chi Maek is a combination of the term 'chi' from chicken and maekju, the Korean word for beer. Many  Korean restaurants serve a range of fried chicken and beer combinations, as well as a variety of Korean fusion cuisine. With so many options to choose from, you'll be able to discover a winner no matter what you pair.

Are we inducing a desire for Korean fried chicken in you? If there isn't one near you, watch this video to learn how to create one at home. Please let us know how it came out!

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