1 of 4 | A visitor applies sauce to fried chicken with a brush at Kyochon F&B’s training academy in Osan, South Korea. Kyochon says preparing one chicken requires an average of 72 brushstrokes. Photo by Asia Today
July 19 (Asia Today) -- "Dip the brush at least 1.2 inches into the sauce, shake it three times and brush each side of the chicken three times."
The eyes of the participants followed Do Min-su's hand as he moved a brush across freshly fried chicken Wednesday at Kyochon F&B's training academy in Osan, about 30 miles south of Seoul.
Layers of glossy soy sauce spread across the crisp coating, demonstrating a preparation method the South Korean fried chicken company has maintained for decades.
Kyochon converted its former headquarters in Osan into an education and visitor center after moving its main office to Pangyo last year.
