Korean Fried Chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried‑chicken techniques arrived in Korea. It is celebrated for its ultra‑crisp exterior and juicy interior, often enjoyed with beer in "chimaek" (chicken and maekju) gatherings.

In Seoul, the classic style is a simple, lightly seasoned crust. In the southern city of Busan, a spicier gochujang glaze is common, while Jeju Island favors a honey‑butter glaze. Each region tweaks the sauce or seasoning but the cornstarch‑based light crust remains a hallmark.

It is typically served hot, either plain or tossed in a sweet‑spicy sauce, alongside pickled radish (danmuji) and a cold beer. The chicken is often placed on a wire rack to keep it crisp, and diners share multiple pieces family‑style.

Korean Fried Chicken is a staple for casual gatherings, sports‑watching parties, and the popular "chimaek" night. It’s also served at birthdays, office get‑togethers, and late‑night street‑food festivals.

The use of cornstarch (or a cornstarch‑flour blend) creates a feather‑light, glass‑like crust that stays crisp even after being tossed in sauce. This texture, combined with a balance of sweet, spicy, and savory flavors, sets it apart from other fried chicken styles.

Common errors include using warm batter (which makes the crust heavy), overcrowding the oil (causing temperature drops), and not drying the chicken before coating. Following Chef Donny’s tips on cold batter and oil temperature prevents these issues.

Chef Donny explains that cornstarch yields a lighter, less dark crust that mimics the airy crunch of Korean Fried Chicken, whereas flour produces a heavier, darker coating more typical of Southern fried chicken.

Yes. After coating, you can refrigerate the chicken uncovered on a rack for up to 4 hours. Fry just before serving, or freeze cooked pieces and reheat in a hot oven to restore crispness.

The crust should be pale‑golden, slightly translucent, and crackle when tapped. Inside, the meat should be juicy and reach 165°F. A properly fried piece will feel light, not heavy or doughy.

Use an instant‑read thermometer; the internal temperature must hit 165°F (74°C). The exterior should be a uniform light‑gold color and the coating should feel crisp to the touch.

The YouTube channel Chef Donny focuses on approachable, technique‑driven recipes that blend classic comfort foods with global flavors, often highlighting why specific ingredients like cornstarch affect texture.

Chef Donny emphasizes the science behind texture—such as choosing cornstarch for a lighter crust—while many Korean channels focus primarily on traditional sauces and marinades. His style combines culinary fundamentals with cultural insight.

Chef Donny is also known for his Korean BBQ short ribs, kimchi fried rice, and spicy gochujang pork belly, each presented with clear explanations of technique and ingredient function.