orean fried chicken or seasoned chicken (Korean: 양념 치킨; yangnyeom chicken) is a fried chicken dish prepared in a Koreanstyle. It is consumed as a meal, fast food at bars, or as an after meal snack in Korea.[1]
Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken as described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent".[1] The chickens are usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chicken, in other words, younger chickens resulting in more tender meat. Pickled radishes, beer, and soju are often served with Korean fried chicken.
There are generally 2 types of fried chicken: Yangnyeom (양념 – mixed with sweet sauce) fried chicken and nude fried chicken.
hooraide chicken (= nude fried chicken)
Korean Fried Chicken (Yangnyeom Chicken)
Crackly skinned Korean Fried Chicken (양념치킨) with a fiery sweet glaze.
간장치킨(soy sauce chicken)
Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. Some people make it only with chicken wings. However, dakgangjeong made with bite sized boneless chicken pieces has become a recent food craze in Korea, adding to the growing trends of Korean fried chicken. I personally like the boneless version because it’s quicker and easier to make.
