Korean fried chicken
| Korean fried chicken | |
| 230px
Korean-style yangnyeom fried chicken
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| Korean name | |
|---|---|
| Hangul | 양념 치킨 |
| Hanja | n/a |
| Revised Romanization | yangnyeom chicken |
| McCune–Reischauer | yangnyom chicken |
Korean fried chicken or seasoned chicken (Korean: 양념 치킨; yangnyeom chicken) is a fried chicken dish prepared in a Korean style. It is consumed as a meal, fast food at bars, or as an after meal snack in Korea.[1]
There are competing claims for the origin of Korean fried chicken by 2 restaurant chains, Pelicana Chicken and Mexican Chicken. Although Pelicana Chicken's Yangnyeom Tongdak was released before Mexican Chicken, both are considered as originating the dish by South Koreans.[citation needed] Both use Gochujang and Strawberry Jam as the seasoning.
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. Afterwards, the chicken is usually hand painted with a brush, to evenly coat the chicken with a thin layer of sauce. Pickled radishes, beer, and soju are often served with Korean fried chicken.
See also
References
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- Korean Fried Chicken Flocks to Flushing
- A recipe for homemade Korean Fried Chicken
- A recipe for homemade oven-baked "Korean Fried Chicken"
- Easy to Cook Korean Fried Chicken Recipe "Easy to Cook Korean Fried Chicken"
- Serious Eats Sweet Soy Sauce for Korean Fried Chicken
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