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 chikin) 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 removes the fat from the skin, 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 after being fried. In South Korea, chickens are relatively small, so Korean fried chicken restaurants fry whole chickens before hacking into bits. In the United States, chickens tend to be larger and Korean restaurants find it more difficult to deal with large breasts and thighs. As a result, many Korean fried chicken restaurants in the United States usually serve wings and small drumsticks. Pickled radishes, beer, and soju are often served with Korean fried chicken.[1]
[edit] References
- ^ a b Moskin, Julia. "Koreans Share Their Secret for Chicken With a Crunch." The New York Times. February 7, 2007. 1. Retrieved on November 3, 2009.
[edit] See also
[edit] External links
- Koreans Share Their Secret for Chicken With a Crunch
- Korean Fried Chicken Flocks to Flushing
- BonChon Chicken
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