Korean fried chicken, known as "chikin" or "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American military bases introduced deep‑frying techniques. It evolved into a beloved street‑food and bar snack, celebrated for its ultra‑crisp skin and bold, often sweet‑spicy sauces.

In Seoul, the classic version is double‑fried and tossed in a gochujang‑based glaze. In Busan, a lighter soy‑garlic glaze is common, while Jeju Island favors a honey‑soy glaze with local citrus. Each region tweaks the sauce balance of sweet, spicy, and salty.

It is typically served on a large platter with pickled radish (danmuji) and a cold beer. The chicken is often presented still hot, sometimes wrapped loosely in parchment to keep the crust crisp while allowing steam to escape.

Korean fried chicken is a staple at gatherings such as birthday parties, sports viewing events, and late‑night street‑food markets. It’s also a popular dish for Chuseok (Korean Thanksgiving) family feasts when served alongside other banchan.

The key is a wet batter made with rice flour and cornstarch, kept ice‑cold, and a double‑fry method that first cooks the meat then crisps the exterior. This technique ensures the crust stays crunchy even after being sauced and wrapped for hours.

Common errors include using a warm batter (which creates a soggy crust), frying at the wrong temperature, overcrowding the pot (which drops oil temperature), and letting the glazed chicken sit too long before serving, which can soften the coating.

A wet batter creates steam when it hits hot oil, forming a light, airy crust. Rice flour and cornstarch lack gluten, resulting in a delicate, extra‑crisp texture that stays crunchy even after the glaze is applied.

Yes. Marinate the chicken overnight, fry it up to the first fry, and store refrigerated. Finish the second fry just before serving, or re‑heat the fully fried pieces in a 190°C oven to restore crispness. The glaze can be made 2 days ahead and reheated.

The coating should be golden‑brown, dry to the touch, and crackle when tapped. Inside, the meat should be juicy and reach an internal temperature of 75°C (165°F). The glaze should give a glossy sheen without pooling.

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