The dish, adapted from one brought by US soldiers after the Korean war, has sparked thousands of variations and sits at the forefront of the K-food wave
Inside a teaching kitchen south-east of Seoul, I coat a whole chicken – cut into eight parts – in batter and dip the pieces carefully into a bowl of powdered mix until covered in a light, fluffy layer.
A chef watches intently. “Don’t rub it,” he says. “Keep it delicate.”
