Korean fried chicken, known as yangnyeom chicken (양념치킨) in Korea, is a popular Korean dish made by deep frying chicken parts or whole chicken coated in a savory and spicy sauce. It’s a beloved snack and appetizer across Korea and increasingly popular around the world.
Origin and History
While fried chicken originated in the Southern United States, Korea put its own spin on the dish after being introduced to it in the 1970s. During this time, many Koreans traveled to study and work in the US and brought fried chicken recipes back home. Korean chefs experimented with different seasonings and cooking methods to create yangnyeom chicken, distinguished by its crispy exterior and sticky, sweet, and spicy sauce.
The dish saw a surge in popularity in the 1990s and 2000s, with fried chicken restaurants known as chikin gisa tang (치킨 기사당) popping up across the country. The chains utilized delivery scooters for fast service, eventually leading to the nickname “biker chicken.” Yangnyeom chicken became a staple snack to pair with beer and soju late into the night.
Today, it’s one of the most popular Korean foods globally, with Korean fried chicken chains expanding internationally and fusion versions incorporating local flavors. While the classic sweet and spicy yangnyeom sauce remains the most popular, Korean fried chicken is also served with flavored powders, glazes like soy garlic and honey, and creative toppings.
Common Styles and Varieties
There are several common styles and preparation methods of Korean fried chicken:
- Yangnyeom Chicken – The iconic Korean fried chicken coated in a thick, sticky, sweet and spicy red sauce. It’s made with gochujang (Korean red chili paste), ketchup, sugar, garlic, and other seasonings.
- Ganjang Chicken – Fried chicken coated in a glossy, savory soy garlic sauce, made with soy sauce, sugar, garlic, ginger, and other aromatics.
- Chogochujang Chicken – Chicken coated in a sweet and spicy sauce made with gochujang, vinegar, and honey or sugar.
- Padak Chicken – Fried chicken coated in either a sweet or spicy vinegar-based sauce made with chili flakes, curry powder, and fried onions.
- Seasoned Chicken – Fried chicken lightly coated in flavored powder seasonings like salt and pepper, onion powder, or seaweed powder.
Korean fried chicken is typically made with small pieces or boneless chunks of chicken that are twice-fried. The chicken is fried once to cook through, then fried again after coating to achieve an extra crispy crust. Whole young chickens or corns are also sometimes used.
Unique Aspects
What sets Korean fried chicken apart include:
- Use of potato or sweet rice flour batter for extra crispiness.
- Light breading or coating to allow the chicken flavor to shine.
- Sauces based on Korean flavors like gochujang and soy garlic.
- Extreme crunch from double frying at low then high heat.
- Liberal use of garlic, ginger, and other aromatics.
- Customizable with various flavored powders and sauces.
Popular Pairings
Korean fried chicken is commonly enjoyed with:
- Beer – The top pairing, as the crisp lightness balances the chicken’s crunch and spice.
- Soju – The mild rice liquor pairs nicely without overpowering the flavors.
- Makgeolli – A slightly fizzy, milky rice wine that complements the chicken.
- Cheese – Melty mozzarella cheese or fried chicken coated in cheese powder.
- French fries or tater tots – Provides an extra layer of crunchy, starchy goodness.
- Pickles – Tart Korean pickled radish called danmuji or cabbage kimchi help cut through the grease.
Where to Eat in Korea
Popular Korean fried chicken restaurant chains include:
| Restaurant | Specialties |
|---|---|
| Kyochon | Honey soy, spicy, and original fried chicken |
| BBQ Chicken | Soy garlic and spicy yangnyeom chicken |
| Goobne Chicken | Crispy batter, tangy chogochujang chicken |
| Mexicana Chicken | Chicken tacos and nachos with Korean fried chicken |
| Nene Chicken | Snow-onion chicken, honey butter crispy chicken |
There are also many independent/local fried chicken shops called chikin gisa tang to try. Fried chicken and beer is also a fixture at pocha (Korean style pubs) and hoekjeon (barbecue restaurants).
Korean Fried Chicken Around the World
The popularity of Korean fried chicken has spread beyond Korea, with restaurants tailoring recipes to local tastes. Some examples include:
- USA – Korean fried chicken with American style biscuits, waffles, tater tots
- Japan – Lighter crispy batter, flavorful sauces like yuzu pepper
- China – Numerous Korean fried chicken restaurants in cities like Beijing
- Thailand – Padak style Korean fried chicken with Thai influences
- Australia – Korean fried chicken burgers or loaded fries
- UK – Chicken in signature British sauces like peri-peri and curry
How to Make at Home
To make classic Korean fried chicken at home:
- Cut chicken into bite-sized pieces and marinate in a mix of salt, pepper, garlic powder, and oil for 30 minutes.
- Make the batter by mixing flour, cornstarch, baking powder, salt, pepper, and cold soda water. Dip chicken in batter.
- Deep fry the battered chicken at 325°F for 5-7 minutes until cooked through but still pale.
- In a pan, combine gochujang, honey, soy sauce, ketchup, garlic, ginger, and spices to make the sauce.
- Fry the chicken again at 375°F for 2-3 minutes until crispy and golden brown.
- Toss the fried chicken in the prepared sauce or brush it on to coat.
- Top with sesame seeds and green onions. Enjoy!
Tips
- Use potato or rice flour for an extra crispy crust.
- Fry small pieces so it cooks quickly and evenly.
- Let sauce thicken as it cools before tossing chicken in it.
- Keep chicken warm in a low oven if not serving immediately.
- Add more gochujang and honey to make the sauce spicier and sweeter.
Health Benefits
While fried chicken is traditionally high in fat and calories, Korean-style fried chicken offers some advantages:
- Chicken provides protein, vitamins, and minerals.
- Frying at lower heat absorbs less oil than Western styles.
- Gochujang contains antioxidants from chili peppers.
- Spicy food may boost metabolism.
- Garlic and ginger have anti-inflammatory effects.
- Sesame oil contains healthy fats.
Nevertheless, fried chicken should still be enjoyed in moderation as part of a balanced diet. Opt for lean chicken pieces, minimal batter, and healthier sauces and sides.
Conclusion
Korean yangnyeom chicken offers a uniquely delicious twist on classic fried chicken. Its hallmarks include an ultra crispy crust, savory and spicy sauces, aromatics like garlic and ginger, and customizable flavors. While fried chicken originated in the American South, Korea transformed it into the iconic snack pairing perfectly with beer and soju. As Korean pop culture spreads internationally, so does the nation’s trademark extra crispy, lip-smacking chicken.