Inside Kyochon's 72-brushstroke chicken method

Kyochon, a popular Korean fried chicken chain, has developed a unique method involving a meticulous 72-brushstroke technique and double frying, taught at its Osan academy. This method emphasizes traditional craftsmanship while robots handle the automation of cooking processes. The combination of these traditional and modern elements showcases a blend of heritage and innovation, reflecting Korea's cultural commitment to culinary excellence and efficiency. This approach not only underscores Kyochon's dedication to quality but also highlights the evolving nature of foodservice in the modern world.