Before frying, cuts are made to the thicker parts such as the breast and thighs to cook the chicken evenly. Whole chicken seasoned with salt and black pepper is coated with a thin layer of weak flour (wheat flour with a low W), and deep-fried on low heat for a long time. Suwon in Gyeonggi Province is famous for its tongdak golmok ( 통닭골목, ' tongdak alley') with dozens of tongdak restaurants that are over 40 years old.
It is now sold as retro food in many traditional markets as well as streets in provincial cities. Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 F. rotisserie chicken is called jeongi-gui-tongdak ( 전기구이 통닭, 'electric-grilled whole chicken') in Korea), the 70s-style whole chicken is now called yennal-tongdak ( 옛날통닭, 'old-time whole chicken'). What Cooking Temperatures Didn’t Change Ground Meats: This change does not apply to ground meats, including beef, veal, lamb, and pork, which should be cooked to 160 F and do not require a rest time. Īs more varieties of 'whole chicken' dishes are also enjoyed in Korea nowadays and the generic term tongdak can refer to any 'whole chicken' (e.g. It is considered as the proto-Korean fried chicken. It was a popular food in 1970s, being the only kind of fried chicken sold in Korea at that time. According to Australian Chicken Meat Federation (ACMF), all parts of the chicken meat must be cooked to a temperature of no less than 75C. Tongdak ( 통닭, 'whole chicken') is a variety of chicken, prepared by deep-frying a whole chicken.
