Participant Observation is the Process of Learning by
Observing and Participating in Cultural Life
Search

Any term All terms
Calendar
< June, 2018 >
S M T W T F S
27 28 29 30 31 01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30

Coming Soon...
Friday, Jun 22
All Day Ongoing and Extended Events
All Day San Diego County Fair
10:00 AM Celebrate Immigrants in San Diego
7:00 PM Storytelling: Highland Games
8:00 PM Film: Schonefeld Boulevard
8:00 PM Stage: Mamma Mia!
8:00 PM Stage: The Tempest
8:00 PM Stage: Once
Saturday, Jun 23
All Day Ongoing and Extended Events
All Day San Diego County Fair
9:00 AM 45th Annual San Diego Scottish Highland Games
9:00 AM Art Workshop: Indian Miniature
9:30 AM Origami and Haiku
10:00 AM 16th Annual Art Club Show
11:30 AM Dance: Fatu Na Totō
4:00 PM Stage: Once
8:00 PM Music: Jungle Fire
8:00 PM Stage: Mamma Mia!
8:00 PM Stage: Once
11:55 PM Film: Spirited Away
Sunday, Jun 24
All Day Ongoing and Extended Events
All Day San Diego County Fair
9:00 AM 45th Annual San Diego Scottish Highland Games
10:30 AM Film: Das Wunder Von Bern
12:00 PM House of Sweden Midsummer Celebration
12:30 PM Book Signing: Priscilla Lister
1:00 PM Juneteenth Block Party
2:00 PM Book Signing: Lenore Wade
2:00 PM Stage: Once
6:30 PM Documentary: On Her Shoulders
7:00 PM Music: Pandora y Yuri
8:00 PM Music: Seu Jorge
8:00 PM Stage: Mamma Mia!
Monday, Jun 25
All Day Ongoing and Extended Events
6:00 PM Music: Oscar Aragon
Tuesday, Jun 26
All Day Ongoing and Extended Events
6:00 PM Lecture: NAFTA and U.S.-Mexico Relations
6:30 PM Dance Class: Kizomba
7:30 PM Stage: The King and I
Wednesday, Jun 27
All Day Ongoing and Extended Events
All Day San Diego County Fair
2:00 PM Stage: Once
6:00 PM Film: Wild Strawberries
6:00 PM Film: Murder on the Orient Express
6:30 PM Film: Coco
7:30 PM Stage: The King and I
7:30 PM Stage: Once
8:00 PM Music: Andy Statman
8:00 PM Stage: Mamma Mia!
9:00 PM Dance: Fatu Na Totō
Thursday, Jun 28
All Day Ongoing and Extended Events
All Day San Diego County Fair
10:30 AM Music: The Bayou Brothers
1:00 PM Art: Decoding the Language of Chinese Ceramics
1:00 PM Summer Reading Program: Japan 101
6:00 PM Italian Formaggio e Vino
6:00 PM Dance: Fatu Na Totō
6:30 PM Film: The Black Monk
7:00 PM Cooking Class: Street Tacos
7:00 PM Cooking Class: Street Tacos
7:00 PM Discussion: Sephardic Philosophy
7:30 PM Rascous Japanese Puppetry
7:30 PM Stage: The King and I
7:30 PM Stage: Once
8:00 PM Stage: Mamma Mia!
Friday, Jun 29
All Day Ongoing and Extended Events
All Day San Diego County Fair
7:00 PM Stage: Sense and Sensibility
7:00 PM Music: Sono
7:00 PM Cooking Class: Summer in Tuscany
7:30 PM Stage: The King and I
8:00 PM Film: Monsoon Wedding
8:00 PM Stage: Mamma Mia!
8:00 PM Stage: Once
Saturday, Jun 30
All Day Ongoing and Extended Events
All Day San Diego County Fair
10:00 AM Cooking Class: Street Tacos
12:00 PM Festival of International Food, Dessert and Beer
4:00 PM Stage: Once
7:00 PM Stage: Sense and Sensibility
7:30 PM Stage: The King and I
8:00 PM Stage: Mamma Mia!
8:00 PM Stage: Once
Sunday, Jul 1
All Day Ongoing and Extended Events
All Day San Diego County Fair
1:00 PM Dance: Fatu Na Totō
2:00 PM Stage: Sense and Sensibility
2:00 PM Stage: Once
3:00 PM Independence Festival at the Border
4:00 PM Cooking Class: Thai Street Food
6:30 PM Stage: The King and I
8:00 PM Music: The Young Dubliners
Monday, Jul 2
All Day Ongoing and Extended Events
8:00 PM Stage: The Tempest
Tuesday, Jul 3
All Day Ongoing and Extended Events
Wednesday, Jul 4
All Day Ongoing and Extended Events
All Day San Diego County Fair
2:00 PM Stage: Once
7:30 PM Stage: Once
Thursday, Jul 5
All Day Ongoing and Extended Events
7:00 PM Discussion: Sephardic Philosophy
7:30 PM Stage: Once
Korean Fried Chikin
The Recipe of the Month is Korean Fried Chikin. While fast food fried chicken, particularly Kentucky Fried Chicken, is popular throughout the world, in South Korea "KFC" stands for "Korean Fried Chicken" and its consumption has become a very popular cultural phenomenon there. Sweet, savory and crunchy, it is the "go to" night snack to be enjoyed with co-workers, friends, lovers and beer!

Chikin

Korean fried chicken (a.k.a. "chikin") is an exceedingly popular snack food in Korea. There are more than one dishes that fall into this category. Ganjangmaneul (간장마늘치킨), yangnyeom (양념치킨) and dakgangjeong (닭강정) all fall under the umbrella term "chikin", but there are three distinct varieties. Deep-frying of chicken was introduced to Korea in the 1940's and 50's. During the Korean War American servicemen introduced American fried chicken, but it was not immediately popular. In the late 70's and early 80's Korean style fried chicken, consisting of individual pieces of chicken coated in spicy, sweet and savory sauces really took hold as part of the cuisine. The boom in Korean fried chicken consumption coincided with the Korean immigration boom in the United States. Greater exposure of Koreans and Korean Americans to American fried chicken no doubt influenced the development of peninsular versions.

For Korean "chikin", both battered and non-battered versions, the chicken is double fried to achieve its distinctive hard and crispy crust. The initial fry (blanching), gently cooks the chicken throughout while second fry creates the desired crispiness of the crust. Another advantage of this method is that the resulting is less oily. After frying he chicken is coated with seasoned sauce, a departure from typical American fried chicken.

The tenderness of Korean style fried chicken results from the use of smaller, younger chickens. Unlike American fried chicken the Korean version uses small cuts of chicken. The breasts and thighs (if used) are often halved to decrease the cooking time and provide easier to eat pieces. Drumsticks and wings are favored due to their portability and shorter cook times.

The cooking method for all three styles of Korean fried chicken is the same, what varies are the sauces. Ganjangmaneul relies on soy sauce and garlic to create a mild savory-sweet taste. Yangnyeom style uses chili based products like gochugang and gochugaru to give a vibrant color and flavor to the chicken. The style in following recipe, dakgangjeong, achieves a balance between the savory, sweet and spicy by using soy sauce, garlic, Korean rice syrup and dried chilies. Unlike the other two styles of Korean Chicken, Dakganjeong is fried without a batter. Instead the pieces of chicken (bone-in or boneless) are marinated and then coated with potato starch (or corn starch) before frying. This method creates a crispy crust that lasts for many hours, even if it is refrigerated. The dried chiles used for this recipe are known as Japone, Hontaka, Santaka or Oriental style chiles which originate in Mexico but are a very popular chile used throughout East Asia. They can be readily found in both Mexican and Asian grocery stores. Toasted sesame seeds can also be found in Asian grocery stores. Korean rice syrup can be found in Korean markets such as Zion Market on Clairemont Mesa Blvd.

These dishes and other fried foods are commonly enjoyed with beer in Korea, in fact on the streets of Seoul this combination is known as chimaek a portmanteau of the work chicken and the Korean word for beer, maekju. Urban Korean's drink more alchohol than any nationality in the world Recently the dish has become extremely popular in China too. So pop the top on an ice cold lager, fry up some Korean chikin and enjoy!

Ingredients:

  • 2 pounds chicken wings
  • cup potato starch
  • Vegetable oil, for frying
  • 1/3 cup peanuts, shelled and skins off
  • 1 tablespoon toasted sesame seeds
Marinade:
  • 2 tablespoons light soy sauce
  • 1 inch piece of ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Sauce:
  • cup soy sauce (light)
  • cup Korean rice syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 10 dried japone chiles, seeded and cut into 1/8 in lengths
  • 4 cloves of minced garlic

Preparartion

  1. Marinate the chicken for 1 hour in the soy, ginger, salt and pepper.
  2. Drain the chicken and pat dry. (important step, otherwise the result will not be crispy enough)
  3. Fill a large pot halfway with oil and heat to 350 degrees Fahrenheit.
  4. Add potato starch to a bowl and then coat the individual pieces of chicken with the starch by pressing the starch onto the skin.
  5. Once oil is hot, fry the chicken in small batches for 5 minutes, transferring each piece to a wire rack when done.
  6. After all chicken is fried once, reheat the oil to 375 degrees Fahrenheit and fry the pieces of chicken for 3 to 5 minutes more.
  7. In a sautee pan, add 2 tablespoons of vegetable oil, chiles, and garlic. Sautee until fragrant, (about 30 seconds to 1 minute).
  8. Add soy sauce, rice syrup and vinegar to the pan and bring to a boil. Cook until slightly thickened.
  9. Add brown sugar to the pan and bring to a boil again.
  10. Turn off the heat and allow to rest for 2 minutes.
  11. In the hot oil, fry the peanuts until just toasted, 1 minute.
  12. Combine chicken, peanuts and sauce in a bowl. Toss to coat and garnish with sesame seeds.

Recipe and photo by Liam Fox
Bookmark and Share

Keep informed about San Diego Events!
Sign-up for our weekly Eblast by clicking here: Sign Me Up!

On This Day
Comments - Please Log In to make a comment
The comments are owned by the poster. We are not responsible for its content.
Today's Date

IN PRINT SINCE 2006
Follow Us!
Follow Us on FacebookVisit Our YouTube ChannelFollow Parobs on TwitterVisit Us on PinterestVisit Us on Linked-In
Music From Everywhere!
Radio Garden
Support Our Mission
Buy Stuff at Amazon!

Click Here to Buy from Amazon
Published By:
Try This Tonight!

Filipino Silog
International
Book of the Month

The Milk Lady of Bangalore

by Shoba Narayan
World Music
CD of the Month

Ke`alaokamaile

by Keali'i Reichel
Our Staff
Section Editors, Writers and Contributors: Sharon Payne, Ayoolah Folarin, Dolores Donovan, Edwin Ching, Savanna Franklin, Liam Fox, Vincent Nguyen
Copy Editing: Eric Goldman
Associate Editors: Erin Golackson
Photography: Shari Johnston-O'Neill
Editor in Chief: Tom Johnston-O'Neill
Orgs and Causes in San Diego

Click to See More Orgs

Learn a New Language!
Local Language Classes
Online Language Courses
Language Meetups
Dictionaries
Language Books and Software
Immersion Abroad Programs
Join Our Team!
Contact Us

Home - Calendar - Films - Tidings - Donate - Articles - Food - Music - Dance - Stage - Art - Netflix - Books - About - Shops - Extras


The San Diego Participant Observer is a publication of The Worldview Project, a 501(c)3 educational nonprofit corporation
2445 Morena Blvd, Suite 210 San Diego, CA 92110 — © 2006 - 2017