Korean fried chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried‑chicken techniques were introduced to Korea. The double‑fry method creates an ultra‑crisp crust that distinguishes it from other fried chicken styles, and it is a staple in Korean pubs (hofs) and street food markets.

In Seoul, the chicken is often tossed in a sweet‑spicy gochujang glaze, while in the southern city of Busan the focus is on a lighter, soy‑based coating. Some regions add honey or garlic‑soy sauces, but the double‑fry technique remains consistent across the country.

It is typically served hot on a platter with pickled radish (mu), a side of lettuce leaves, and a small bowl of dipping sauce such as soy‑garlic or gochujang. It is enjoyed with beer (maekju) in Korean pubs.

Korean fried chicken is a popular accompaniment to drinking gatherings, late‑night snacks, and casual celebrations like birthdays or sports‑watch parties. It is also a go‑to comfort food during winter months.

The hallmark is the double‑fry method that yields a light, airy crust that stays crisp even after being tossed in sauces. The use of Korean chili flakes (gochugaru) and often a sweet‑spicy glaze gives it a distinctive flavor profile not found in Western fried chicken.

Common errors include overcrowding the oil, which drops the temperature and makes the coating soggy; not letting the oil return to the target temperature between batches; and failing to press the coating onto the chicken, causing it to fall off during frying.

The first fry cooks the meat and sets a thin crust; the second, higher‑temperature fry removes excess moisture from the coating, creating the signature ultra‑crisp texture that stays crunchy even after tossing in sauce.

Yes. After the second fry, let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a pre‑heated 375°F oven for 10‑12 minutes to restore crispness before serving.

The crust should be golden‑brown with a slightly glossy surface from the gochugaru. When pressed, it should feel firm and crackle, while the interior meat should be juicy and reach an internal temperature of 165°F.

The YouTube channel All Wings Everything specializes in wing‑focused recipes, deep‑dive tutorials on frying techniques, and creative takes on global fried‑chicken styles, all presented by a passionate home‑cook who emphasizes flavor and texture over professional chef credentials.

All Wings Everything focuses on the technical side of frying—temperature control, double‑frying, and coating science—whereas many Korean cooking channels concentrate more on sauces, marinades, or traditional stovetop dishes. This channel blends American fried‑chicken methods with Korean flavor profiles for a hybrid style.