Korean fried chicken
| Korean fried chicken | |
 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".[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. Pickled radishes, beer, and soju are often served with Korean fried chicken.
See also
References
- ↑ 1.0 1.1 Moskin, Julia (February 7, 2007). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved March 4, 2013.