Korean fried chicken

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Korean fried chicken
Korean.cuisine-Yangnyeom chicken-01.jpg
Korean-style yangnyeom fried chicken
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]

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". 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.

See also[edit]


  1. ^ Moskin, Julia (February 7, 2007). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved March 4, 2013. 

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