Sweet, sour, & spicy Korean fried chicken or Yangnyeom-tongdak (양념통닭) usually called chikin (치킨, from the English “chicken”) in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu-chikin (후라이드 치킨, from the English “fried chicken”) and spicy yangnyeom-chikin (양념 치킨, “seasoned chicken”). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack.
Korean fried chicken differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken; it was 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. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes, beer, and soju are often served with Korean fried chicken.