Traditional Korean fried chicken, known as "yangnyeom chicken," is a beloved street‑food staple. Vegan versions like Tangu adapt the technique using plant‑based proteins, reflecting Korea’s growing vegan movement while preserving the iconic double‑fry crispness and spicy‑sweet glaze.

In Seoul, the chicken is often coated in a gochujang‑based sauce, while in Busan a soy‑garlic glaze is popular. Jeju Island favors a lighter, less spicy glaze. Vegan adaptations follow these regional flavor profiles using plant‑based proteins.

It is typically served hot, drizzled with glaze, sprinkled with sesame seeds and green onions, and accompanied by pickled radish (danmuji) and a cold beer. It can also be wrapped in lettuce leaves for a fresh bite.

Fried chicken is a go‑to dish for gatherings such as Chuseok, birthdays, and late‑night karaoke sessions (noraebang). Vegan versions are now enjoyed at the same celebrations by plant‑based eaters.

The double‑fry technique creates an ultra‑crisp exterior while keeping the interior tender. The gochujang glaze adds a uniquely Korean sweet‑spicy depth that sets it apart from generic vegan fried snacks.

Common errors include not drying the soy curls enough, frying at the wrong temperature, and skipping the second fry. Each mistake leads to a soggy coating or uneven flavor.

The first fry sets the batter without browning, while the second fry at a higher temperature creates the signature crunchy crust. This two‑step process is essential for authentic Korean fried chicken texture.

Yes. Fry the chicken and store it in an airtight container in the refrigerator for up to 3 days. Re‑heat in a pre‑heated oven at 375°F (190°C) for 10 minutes to restore crispness, then toss with fresh glaze.

The YouTube channel Cheap Lazy Vegan focuses on affordable, low‑effort vegan recipes, travel food vlogs, and plant‑based tips for budget‑conscious cooks, often highlighting international cuisines.

Cheap Lazy Vegan emphasizes simple, budget‑friendly ingredients and minimal equipment while still delivering authentic Korean flavors, whereas many Korean cooking channels use more specialty items and elaborate techniques.