This post highlights the various parts of the chicken and their common uses in Korean cooking.
Chicken Neck (닭 목살 / mok-ssim)
Texture/Fat: This cut is soft and chewy.
Uses: This cut is usually used for 튀김 (deep fried), 장조림 (braised)
Chicken Breast (닭 가슴살 / ga-seum-sal)
Texture/Fat: This cut is tough(er), low in fat, and has a clean flavor.
Uses: It is usually used for 튀김 (deep fried), 볶음 (stir-fried), 찜 (steamed), 냉채 (salad)
Chicken Tenderloin (닭 안심 / an-sim)
Texture/Fat: This cut has no fat and is very soft and tender.
Uses: It is usually used for 튀김 (deep fried), 볶음 (stir fried), 냉채 (salad)
Chicken Breast Quarter (닭 어깨살 / ok-kae-sal)
Texture/Fat: This cut is soft and contains no fat. It has a clean taste.
Uses: It is usually used for 튀김 (deep fried), 장조림 (braised)
Chicken Wing (닭 날개 / nal-gae)
Texture/Fat: This cut contains collagen and is high in protein.
Uses: It is usually used for 튀김 (deep fried), 장조림 (braised)
Chicken Thigh (닭 넓적다리 / nop-jjok-tta-ri)
Texture/Fat: This cut has little fat and a nice umami flavor.
Uses: It is usually used for 튀김 (deep fried), 구이 (grilled), 찜 (steamed), 바베큐 (barbecue)
Chicken Drumstick (닭 다리살 / da-ri-sal)
Texture/Fat: This cut has a chewy texture and some fat.
Uses: It is usually used for 튀김 (deep fried), 장조림 (braised), 구이 (grilled)
Chicken Feet (닭발 / dak-ppal)
Texture/Fat: This cut has cartilage and collagen. It has a chewy texture.
Uses: It is usually used for 볶음 (Stir-fried), 육수 (Broth), 튀김 (Deep-fried)
Whole Chicken (통닭 / tong-dak)
Texture/Fat: This refers to the whole chicken.
Uses: It is usually used for 탕 (soups), 튀김 (fried), 조림 (braised), 찜 (steamed)
