KFC’s Newest Korean Chicken Might Even Be Better than BonChon’sOctober 19, 2014
- Pamela CortezWords
I love KFC. Their chicken is infinitely different from Chickenjoy and Chicken Mcdo. Instead of crispy skin, you get the layers of fat and skin glued together by a slightly floury coating dredged in those infamous spices. Salty and peppery, it is the stuff of legend. This is why I’ve never really liked their attempt at crispy chicken; the original recipe sets the bar way too high. Every time they attempt to change things up, I hardly ever take the bait, probably because I have a soft, caloric spot in my heart for the oily, greasy bird. Their latest offerings are marketed as ‘food trips around the world’—there’s a Spicy Gangnam Chicken, and three rice bowls, the Spanish Salpicao, Japanese Teriyaki, and Italian aka King.
The rice bowls are fairly decent; the Italian ala King is the better of the lot because it uses original recipe chicken breasts, doused in a creamy sauce that isn’t too far from the gravy, and served with corn. It’s like mashing up what you already love and serving them together. The Salpicao comes with flavored rice whose weird spices I can’t put a finger on. It comes with an egg which is surprisingly done well, the yolk a little more wet than what we expect from fast food chains, but is overall a little too salty. The Japanese Teriyaki is standard, and unexciting, but like the Salpicao, has the option of using either Funshots or Hotshots.
The Spicy Gangnam Chicken however, is so damn good, that it might even be better than that overrated Korean chicken chain everyone seems to love. This is crispy, saucy, and actually spicy. It’s more of a Filipino adaptation of Korean chicken, but it is so delicious—their hot and crispy chicken which always suffered the fate of being the underachiever, works so well here, smothered in a gochujang sauce. Served with chicken rice, this meal is so awesome, that it might just be on the same level as their original recipe. Maybe.