Do I need to quit chicken entirely while on a diet? If I do eat it, what types are better, and why exactly does it lead to weight gain?

The temptation of fried chicken is something even I have struggled with, but it is crucial to understand its impact on the body during a diet. From a Western medical perspective, fried chicken is a high-fat, high-carb combination. The flour batter and oil significantly raise triglycerides, eventually leading to reduced insulin efficiency, where the body stores fat rather than burning it for energy. In Traditional Korean Medicine (TKM), this process is described as the accumulation of 'Damp-Heat' (濕熱) and 'Phlegm-Fluid' (痰飮). Greasy and spicy foods create heat in the digestive system; this heat then congeals with body fluids to form Phlegm—a sticky, non-physiological waste product. Patients with 'Spleen Deficiency' (脾虛), whose digestive and transport functions are weakened, struggle to excrete this Phlegm, leading to systemic swelling and stagnant weight loss. If left untreated, this can progress to 'Blood Stasis' (瘀血), which further blocks circulation and collapses the metabolism. To mitigate this, I recommend roasting or boiling instead of frying. Oven-roasted chicken or boiled chicken (such as Baeksuk) is much healthier. Focus on lean cuts like the breast or tenderloin. Rather than simply suppressing your cravings, it is important to consider if your body is in a state to digest such food properly. The key to a successful diet is not just what you eat, but how it is prepared to maintain your body's internal balance.