Korean fried chicken

Korean fried chicken
Korean-style yangnyeom fried chicken
Korean name
Hangul	양념 치킨
Hanja	n/a
Revised Romanization	yangnyeom chicken
McCune–Reischauer	yangnyom chicken

Korean fried chicken or seasoned chicken (Korean: 양념 치킨; yangnyeom chicken) is a fried chicken dish prepared in a Korean style. It is consumed as a meal, fast food at bars, or as an after meal snack in Korea.

There are competing claims for the origin of Korean fried chicken by 2 restaurant chains, Pelicana Chicken and Mexicana Chicken. Although Pelicana Chicken's Yangnyeom Tongdak was released before Mexicana Chicken, both are considered as originating the dish by South Koreans. Both use Gochujang and Strawberry Jam as the seasoning.

Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken, but is described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent crust". The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. Afterwards, the chicken is usually hand painted with a brush, to evenly coat the chicken with a thin layer of sauce. Pickled radishes, beer, and soju are often served with Korean fried chicken.