{"id":67832,"date":"2024-08-14T00:01:49","date_gmt":"2024-08-14T06:01:49","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67832"},"modified":"2026-04-06T14:17:13","modified_gmt":"2026-04-06T20:17:13","slug":"kokio-chicken-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67832","title":{"rendered":"Kokio Chicken – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Kokio Korean Fried Chicken, The REAL KFC<\/figcaption><\/figure>\n

Most culinary historians agree that black American soldiers stationed in Korea during the Korean War (June 25, 1950 – July 27, 1953) taught the Korean soldiers with whom they fought side-by-side how to make fried chicken. \u00a0Popular theory holds that black American soldiers wanting to celebrate American Thanksgiving feasted with fried chicken. (Apparently not even scrounge-master Radar O’Reilly could find a turkey in the entire Korean peninsula). \u00a0 The fried chicken was shared with their Korean compatriots.<\/p>\n

Before that memorable Thanksgiving celebration, chicken in Korea was commonly served boiled in stews. \u00a0 Eating it \u00a0fried was an entirely new experience for the Korean soldiers. Though fried chicken was an instant hit, the war thoroughly devastated the Korean economy. \u00a0Essential ingredients for fried chicken \u2013 such as chicken and cooking oil \u2013 were extraordinarily scarce and beyond most people\u2019s financial reach. In fact, cooking oil was not even commercially available until the 1970s. \u00a0During the 1960s, whole rotisserie chicken became a coveted luxury dish served on special occasions in Korea.<\/p>\n

\"\"
The Interior of Kokio<\/figcaption><\/figure>\n

The commercialization of inexpensive cooking oil in 1971 coupled with a period of economic boom and incredibly rapid industrialization which gave Korean people more disposable income, and made chicken far more affordable for far more people. \u00a0 Soon fried chicken restaurants–including Kentucky Fried Chicken (KFC) in 1984–began to supplant rotisserie chicken restaurants. \u00a0Before long fried chicken experienced a boom in growth and popularity. \u00a0Eventually, restaurants began developing new flavors and techniques in order to compete and sell their chicken.<\/p>\n

By 2016, one out of every four restaurant franchises in South Korea were fried chicken restaurants. Today, there are more fried chicken restaurants in South Korea than there are McDonald\u2019s locations across the globe! \u00a0It became inevitable that some of the more successful South Korean franchises would establish a presence across the fruited plain. \u00a0Among those was Kokio which opened its doors in 2013 in Los Angeles and Orange County neighborhoods. Today, Kokio can be found in Texas, Washington, Maryland, Virginia and (as of February, 2024) in Albuquerque. \u00a0 Kokio can also be found in Cairo, Egypt and Berlin, Germany among other cities. \u00a0(Thank you to Cranky Crow<\/strong><\/a> for apprising me of the Duke City instantiation of Kokio).<\/p>\n

\"\"
Spicy Half Chicken<\/figcaption><\/figure>\n

\u201cWhat\u2019s so special about Korean fried chicken<\/em>,\u201d you ask.\u00a0 For one thing, it\u2019s generally fried twice, rendering the crust crispier than American fried chicken and virtually grease-free (though it\u2019s still just as calorically endowed as any Southern fried chicken).\u00a0 It\u2019s often coated with a sticky, sweet, spicy sauce. Kokio’s chicken is marinated and seasoned with a “secret blend of herbs and spices” (take that, Colonel Sanders) and double-fried to achieve its signature flavor and crunch. Kokio’s housemade batter and sauces are applied to wings, drumsticks, whole chicken (including boneless), chicken tenders, grilled chicken bowls and much more. \u00a0Signature sauces range from extra spicy to an original sauce that doesn’t have much bite.<\/p>\n

If you’re wondering what “Kokio” means in English, it’s an onomatopoeia (the naming of a thing or action by a vocal imitation of the sound associated with it) similar to swoosh, bang, pow and oink. \u00a0While Western ears may be awakened by a rooster’s “cock-a-doodle” greeting, in Korea roosters crow “kokio.” \u00a0Yeah, I don’t hear it either. \u00a0Albuquerque’s Kokio is located on Menaul just west of Wyoming. \u00a0You’ll b greeted by a perpetually smiling Korean woman who will take your order and deliver your food to your table. \u00a0Like Korean roosters she’s got a bit of an accent, but she’s easy to understand.<\/p>\n

\"\"
My Friend Bruce “Sr Plata” Silver Holds Boneless Half Chicken Plate<\/figcaption><\/figure>\n

For my friend Bruce “Sr. Plata” Silver and I, deciding what to order tends to be a challenge. \u00a0We normally want to try everything. \u00a0Ultimately, we decided to try a “half-chicken” with bone in and a half-chicken sans bone. \u00a0The bone-in chicken would be extra spicy and the boneless chicken would be bathed in a gochujang-sweet chile-based sauce. \u00a0We also figured pickled radishes would be a great palate cleanser in between bites. \u00a0As modeled above Vanna White-style by Sr. Plata, a half-order \u00a0is pretty sizable. \u00a0Fortunately so are we.<\/p>\n

We were unanimous in preferring the extra spicy, bone-in chicken<\/strong><\/em> which included six pieces of thickly-battered, super crispy and delicious chicken. \u00a0Unlike Nashville hot chicken, there was no sauce to stain our hands and shirts. \u00a0And unlike Kentucky Fried Chicken, this chicken wasn’t as oily and messy as a 1950s “Greaser” hairstyle. \u00a0 \u00a0Kokio’s chicken has a delightful crunch which doesn’t crumble and land all over your clothing. \u00a0The chicken is moist and delicious. \u00a0It’s no wonder, aficionados consider Kukio “the real KFC.”<\/p>\n

\"\"
Pickled Radishes<\/figcaption><\/figure>\n

Our second half-chicken order was boneless and battered in a gochujang-sweet chili sauce. \u00a0Because not all diners would enjoy a gochujang-based sauce \u00a0(a sweet, savory, fermented and spicy red chili paste popular in Korean cooking), adding sweet chili tempers gochujang’s pungency and heat. \u00a0Even heavily sauced, it’s not as messy as most chicken. \u00a0The sauce isn’t particularly spicy (for New Mexicans), but has a pleasant heat.<\/p>\n

If you haven’t experienced Korean fried chicken at Kokio or Albuquerque’s K-Style Kitchen<\/strong><\/a>, you’re overdue for enjoying some of the best fried chicken you’ve ever had. \u00a0South Korea may have been late in adapting this American favorite, but it’s got the fruited chain’s chicken franchises beaten.<\/p>\n

Kokio Korean Fried Chicken<\/strong>
\n8019 Menaul Blvd., N.E. Suite A
\nAlbuquerque, New Mexico <\/strong>
\n(505) 308-3179
\nWebsite<\/strong><\/a> |<\/strong>
\nLATEST VISIT:<\/strong> 14 August 2024
\n# OF VISITS:<\/strong> 1
\nRATING:<\/strong> N\/R
\nCOST:<\/strong> $$
\nBEST BET:<\/strong>
\nREVIEW #1415<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Most culinary historians agree that black American soldiers stationed in Korea during the Korean War (June 25, 1950 – July 27, 1953) taught the Korean soldiers with whom they fought side-by-side how to make fried chicken. \u00a0Popular theory holds that black American soldiers wanting to celebrate American Thanksgiving feasted with fried chicken. (Apparently not even scrounge-master Radar O’Reilly could find a turkey in the entire Korean peninsula). \u00a0 The fried chicken was shared with their Korean compatriots. Before that memorable Thanksgiving celebration, chicken in Korea was commonly served boiled in stews. \u00a0 Eating it \u00a0fried was an entirely new experience for the Korean soldiers. Though fried chicken was an instant hit, the war thoroughly devastated the Korean economy. \u00a0Essential ingredients…<\/p>\n","protected":false},"author":1,"featured_media":67838,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,277,81,141,5647],"tags":[4233,4231,4232,4237,4228,2357,4230,4238,4235,4234,4236],"class_list":["post-67832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-korean","category-new-mexico","category-rating-n-r","tag-bruce-sr-plata-silver","tag-egypt","tag-germany","tag-gochujang","tag-kfc","tag-korean-fried-chicken","tag-korean-war","tag-pickled-radish","tag-pickled-radishes","tag-secret-blend-of-herbs-and-spices","tag-spicy-chicken"],"yoast_head":"\nKokio Chicken - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=67832\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kokio Chicken - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Most culinary historians agree that black American soldiers stationed in Korea during the Korean War (June 25, 1950 – July 27, 1953) taught the Korean soldiers with whom they fought side-by-side how to make fried chicken. \u00a0Popular theory holds that black American soldiers wanting to celebrate American Thanksgiving feasted with fried chicken. 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