Korean fried chicken, known as Yangnyeom Chicken when coated in a sweet‑spicy sauce, became popular in the 1970s after American-style deep‑frying was introduced to Korea. It is now a staple of Korean street food, often enjoyed with beer (chimaek) and served at night markets and festivals.

In Seoul, the classic double‑fried chicken with gochujang glaze is most common. In Busan, a lighter soy‑garlic glaze is favored, while Jeju Island often adds a touch of citrus or tangerine marmalade for a bright twist. Each region adjusts the level of spiciness and sweetness to local tastes.

It is typically served hot, sprinkled with toasted sesame seeds and sliced green onions, alongside pickled radish (danmuji) and a side of steamed rice. It is famously paired with cold draft beer in a practice called "chimaek" (chicken + maekju).

Korean fried chicken is a popular snack for late‑night gatherings, sports events, and casual celebrations such as birthdays or office get‑togethers. It is also a go‑to comfort food during the summer months when street stalls are bustling.

While Korean cuisine emphasizes fermented flavors and spicy stews, fried chicken showcases the Korean love for texture contrast—crisp exterior with juicy interior—combined with bold sauces. It reflects Korea’s openness to foreign cooking methods blended with native ingredients like gochujang.

Authentic ingredients include chicken thigh with skin, gochujang, Korean rice wine (mirin), and Korean corn‑starch batter. Substitutes can be chicken breast (less juicy), Thai chili paste for gochujang, or all‑purpose flour instead of a mix of flour and cornstarch, though texture may differ.

Tiffy Books often pairs the chicken with Korean pickled radish, kimchi fried rice, or a simple cucumber‑soy salad. A cold barley tea (bori‑sikhye) also balances the heat of the glaze.

The double‑fry technique creates an ultra‑crisp skin that stays crunchy even after being tossed in a sticky sauce—a texture prized in Korean street food. The balance of sweet, salty, and spicy flavors from gochujang and honey also sets it apart from other fried chicken styles.

Common errors include using oil that is too hot or too cool, which leads to burnt coating or soggy chicken, and skipping the second fry, which reduces crunch. Over‑mixing the batter can also make it dense, and not marinating long enough results in bland meat.

The first fry cooks the chicken through without browning, while the second fry at a higher temperature creates a light, airy crust that stays crisp after the glaze is added. A single fry often yields a softer coating that loses its crunch quickly.

Yes. Marinate the chicken overnight, fry it, and store the fried pieces in an airtight container in the refrigerator for up to 3 days. Re‑heat in a pre‑heated 350°F oven for 5‑7 minutes before tossing with the glaze to restore crispness.

The YouTube channel Tiffy Books specializes in approachable home‑cooking tutorials that blend comfort food with international flavors, often focusing on detailed technique explanations and budget‑friendly ingredient swaps.

Tiffy Books emphasizes step‑by‑step visual cues, explains the science behind techniques like double‑frying, and adapts traditional Korean dishes for the typical American pantry, whereas many Korean channels assume access to specialty ingredients and equipment.