Iksan City 48 Korean Style Fried chicken. Korean fried chicken was described by Julia Moskin of The New York Times korean spicy chicken a “thin, crackly and almost transparent crust”.
The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. The unshortened form peuraideu chikin, despite being the “correct” transliteration, is not as popular in Korea. Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s. The Japanese forced occupation only ended in 1945.
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