I ate at KFC in Korea, Vietnam, and Thailand found that only one country's take on the chicken chain is really worth the trip
I visited KFC for the first time on my trip to Seoul. Little did I know then, it would be far from the last time I visited KFC in South Korea.
Perhaps the most remarkable item on KFC's menu in South Korea is the infamous Double Down.
While the sandwich of sorts has been pulled from the US menu, it remains in South Korea in all its glory — bacon, cheese, and a hash brown sandwiched between two pieces of fried chicken.
The KFC also serves cheap beer in a paper cup for just 3,000 won, or about $2.50.
You can also get mega-mozzarella sticks. They're served warm, with impressive stretch — a clear advantage over most chain's rubbery goods.
As I realized the breadth of KFC's menu in South Korea, I knew I was going to end up going back for more. I returned for the gravy-potato tart...
... as well as the tteokbokki and chicken tenders. KFC's take on the rice rolls was spicy, perfectly gummy, and impossible to stop eating.
I even ordered chicken gizzards, which were quite tasty fresh out of the fryer.
While I was visiting Seoul, KFC was heavily advertising a fried chicken sandwich topped with balls of fried cream cheese. Obviously, I had to try it.
The sandwich itself was nothing extraordinary and the balls of fried cheese kept rolling away. But, it hit a salty-and-sweet sweet spot that more fried chicken sandwiches should aim to hit.
The classic fried chicken was pretty similar to the offerings in the US, but perhaps a bit greasier and spicier.
By the end of my two weeks in South Korea, I visited KFC three times. And, it was incredible every time.
So, when I had a chance to visit a KFC location in Ho Chi Minh City, Vietnam, I arrived with high hopes.
BI Today producer Robert and I — as well as our government minder, Thai — ordered a rice bowl, seaweed wrap, chicken sandwich, and mochi.
It was Robert's first time going to any KFC, anywhere in the world. Unfortunately, the horrible seaweed wrap made it unlikely that he will be returning any time soon.
Robert described the minuscule wrap as tasting and looking like a plastic bag. I felt personally guilty for introducing Robert to KFC with a menu item that was basically a tiny ball of trash.
My rice bowl, on the other hand, was not bad at all.
The sauce was sweet and the rice avoided overt mushiness. If this was on the US menu, I'd order it, but I wouldn't go out of my way to find it.
It was remarkable how similar the chicken's flavor was to what you would order in the US — the 11 herbs and spices clearly have some consistency abroad.
Thai said his chicken sandwich was also "fine," but made sure we knew that KFC was not serving up the best chicken you could get in Vietnam.
I had high hopes for the mochi, especially since Robert had never had the frozen treat. But, my hopes that Robert would have at least one edible part of his lunch were quickly dashed.
The matcha mochi was extremely sweet, with an almost cotton candy-like flavor. The insides were goopy and melted, accompanied by a filing with the consistency of cottage cheese.
After loving KFC in South Korea, I regretfully concluded I could not recommend the chain in Vietnam.
The chain clearly tries to emphasize its American roots. But, while the Seoul location was able to outshine locations in the US, this Ho Chi Minh City KFC failed to meet American standards.
I left the KFC with my faith in the chicken chain as an international juggernaut shaken to its core, and plenty of guilt for forcing Robert to try the chain under such subpar circumstances.
My final international KFC trip came in Phuket, Thailand.
Still a bit scarred from Vietnam, I didn't go overboard, ordering the spicy chicken rice bowl, Portuguese egg tart, and fries to split with my skeptical friend Kristie.
While I am typically a fan of rice bowls, this one didn't even live up to the Vietnamese version.
The rice was fine and the chicken was classic KFC. But, the combination of spices and herbs felt a bit like someone had Googled "Thai flavors," grabbed the first results and threw them all on top of the dish.
It simply didn't meld together, producing a dish that was less than the sum of its parts.
The fries were fine. Passable, but forgettable.
However, the Portuguese egg tart was shockingly good.
KFC managed to nail the texture, with a lovely, flaky crust and a perfect, subtle filling.
I wouldn't recommend getting much else at KFC in Thailand — which heavily emphasizes its connection to Colonel Sanders — other than the egg tart. But, three days later, I'm still thinking of that delicious dessert.
KFC has a common game plan around the world: balancing its Kentucky roots with local demands and flavors.
The chain is best when it refuses to play it safe, going all in on quirky, over-the-top offerings created for local customers. I wouldn't go back to KFC in Vietnam or Thailand again — but, if I ever go back to South Korea, KFC is high on my list of restaurants to visit.
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