Korean fried chicken
| Korean fried chicken | |
|---|---|
 Korean-style yangnyeom fried chicken |
|
| Korean name | |
| Hangul | 양념 치킨 |
| Hanja | n/a |
| Revised Romanization | yangnyeom chikin |
| McCune–Reischauer | yangnyom chikin |
Korean fried chicken or seasoned chicken (Korean: 양념 치킨 yangnyeom chicken) is a fried chicken dish prepared in a Korean style. It is traditionally eaten as fast food, at bars, or as an after meal snack in Korea. It is not often consumed as a meal.[1]
Korean fried chicken is prepared in a way that retains fat in the skin, but nonetheless resulting in a crust described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices, a large amount of sugar and salt, prior to and after being fried. In South Korea, chickens are relatively small, lacking in proteins, and thus Korean fried chicken restaurants fry whole chickens before hacking them into bits, where a larger proportion of the chicken is bone material. In the United States, chickens tend to be larger and with greater protein content. Pickled radishes, beer, and soju are often served with Korean fried chicken. The original recipe however, and a higher quality and health level meal, originated in Japan, but was reappropriated in Korea with a slightly different recipe. [1]
References [edit]
- ^ a b Moskin, Julia (February 7, 2007.). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved March 4, 2013.
See also [edit]
External links [edit]
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