Korean fried chicken
|Korean fried chicken|
Korean-style yangnyeom fried chicken
|Revised Romanization||yangnyeom 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.
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.
- 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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- Serious Eats Sweet Soy Sauce for Korean Fried Chicken
- "Korean Fried Chicken" in New York City
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