HONG KONG – For Malaysian-born singer Zhang Yuchen, the path to happiness is paved with crispy, golden Korean fried chicken. The runner-up of the popular talent show “Mid-Aged Voice 3” admits he devours the dish even during the hottest summer months, brushing aside warnings that the heat could damage his vocal cords. “Fried chicken is my destiny,” he said in a recent interview. “It’s like a prize: when I’m happy, it’s a reward; when I’m sad, it’s a consolation.”
Zhang’s obsession reached its peak when he once ate Korean fried chicken for three consecutive days, finishing every last piece each time. His confession came during a taping of the food programme “Food News Report,” which aired Thursday evening. In the episode, Zhang joined co-host Cai Jingxing (known as “Xingzai”) on a visit to a longstanding Korean fried chicken restaurant in Tsim Sha Tsui.
A First-Generation Korean Chicken Joint in Hong Kong
The restaurant, run by a South Korean owner, was among the first of its kind to open in Hong Kong. In its heyday, customers would queue for up to an hour to secure a table. Despite shifting consumer tastes and the arrival of many competitors, the eatery has remained a fixture for years.
“It’s not easy to survive that long,” Zhang remarked during the segment. The restaurant’s resilience, he suggested, stems from its unwavering commitment to quality.
Into the Kitchen: The Secret to Perfect Crispiness
Zhang and Xingzai were granted rare access to the kitchen, where the owner, identified only as “Mr. Lee,” shared his technique without hesitation. Speaking in English, Lee explained: “The key is to ensure the oil reaches 180°C (356°F) before you add the chicken. High temperature quickly seals in the juices.”
The singer put the method to the test, frying a batch under Lee’s supervision. The result? Tender, juicy meat encased in a shatteringly crisp coating. Zhang declared the experiment a success.
More Than Just a Meal
Zhang’s devotion to the dish goes beyond culinary delight. For him, fried chicken represents a deeply personal ritual. “It’s a reward for finishing a hard day’s work, or a comfort when things aren’t going well,” he said. The singer’s candid admission offers a glimpse into how food can serve as an emotional anchor, especially for entertainers navigating high-pressure careers.
The restaurant’s staying power also reflects a broader trend: Korean fried chicken has become a global phenomenon, with countless variations emerging worldwide. Yet, for many diners, the original, simple recipe remains the standard.
Beyond the Episode
“Food News Report” continues to explore Hong Kong’s diverse food scene, often pairing celebrities with local culinary treasures. The episode featuring Zhang and the Tsim Sha Tsui eatery is part of a series that highlights both the stories behind iconic dishes and the people who love them.
For fans of Korean fried chicken or home cooks looking to replicate the experience, Lee’s 180°C rule is a takeaway worth remembering. And for Zhang Yuchen, the next batch of crispy wings is never far away.
