 |
| chicken... |
 |
| chicken... |
 |
| and more chicken... |
You can see I like my Fried Chicken. :)
Popeye's had a Popeye's Day a couple of months back and their chicken was going at a price of 5 for $7. Something like that. Considering that regular prices hover at 2 for $5, 3 more pieces for an extra two dollars isn't bad a deal at all. :)
So we had 2.5 pieces each and we for the odd piece, we split the chicken skin down half-half because how is it possible for anyone to have fried chicken without eating the skin? How does anyone eat fried chicken and leave the skin out? Why do people do that? What, does it make the meal healthier if you eliminate what is considered the best part of all? Then, why bother eating fried chicken at all?
No way. It's either you're all in, or you're all out. There's no other way.
From China to India to East Asia to South East Asia to the Americas to the Middle East (kosher and halal both) to the Pacific to everywhere else that batters its chicken and dunks it into boiling oil, or simply dunks the whole chicken in, there is hardly one who will consume the meat but leave the skin. Why, there're even places that eat the skin for its own!
I'm about the fast food teams of Popeye's and Texas and KFC and Jollibee and there's this place at Marina Square and City Square that offers you sides like soup and sweet potato fries and salad and a little corn muffin.
But then there're the Koreans too.
The Koreans do a fantastic fried chicken. I don't know how they do their batter. I don't know their technique. But they make the experience a distinctly fun one. You've got the bins on the table for the bones. You've got the plastic gloves to eat with your hands with. You've got the soju and the makgulli.
Whether they do it with soy or garlic or honey butter, it's great altogether. I've had mine in the winter along the Han River where the lady serving us indicated that the menu referred to one whole chicken and not four separate pieces and so one would do. I've had mine at Chicken Up where the spicy and the soy are great. They used to have this place at Bugis Street, which was part of a cafe and was like a cute little nook, but they've moved to bigger, better spots now.
And I've had mine at Chir Chir.
 |
| almond flakes and cranberries |
 |
| the fantastic honey butter |
Where, out of the garlic and the soy and the original and the mac and cheese and tteokbokki and cheese, I go straight for the honey butter. The chicken is boneless. It's gorgeously fried. The skin is crispy. They've done it with honey so it's sweet but not really overwhelmingly sweet. It comes to you with potatoes and chewy tteokbokki and dried cranberries. And they serve it with honey butter sauce which makes it sweet, salty and creamy.
I absolutely, absolutely love... :)