Succulent velvet textures and crispy smokiness

The Korean kitchen has created many methods of seasoning and cooking poultry, taking advantage of the fact that the taste marries as well with sweet flavours as it does with spicy ones. Deep-fried chicken dishes have become more popular in recent times, but the traditional methods of griddling and stewing still retain a firm place in the hearts of the people.

Although chicken is eaten less frequently than other types of meat on the Korean peninsula, its milder flavour and velvet texture make it a popular basis for a range of dishes. The piquancy of sweet and spicy chicken is mellowed by a sugary glaze of pineapple and maple syrup, and makes for a deliciously crispy dish, while chilli-marinated chicken cooked on the barbecue is a wonderfully tangy treat, with hints of garlic sweetness.