Korean fried chicken or KFC,[1][2][3] usually called chikin (치킨, from English “chicken”) in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (후라이드 치킨, from English “fried chicken”) and spicy yangnyeom chikin (양념 치킨, “seasoned chicken”).[4] In South Korea, fried chicken is consumed as a meal, appetizer, anju (food served and eaten with drinks), or as an after-meal snack.[5]
Korean fried chicken differs from typical American fried chicken because it is fried twice, so the skin is 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”.[5] 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.
Varieties
By seasoning
- Huraideu chikin (후라이드 치킨, “fried chicken”) – often simply referred to as huraideu (후라이드), it is the basic fried chicken.
- Yangnyeom chikin (양념 치킨, “seasoned chicken”) – in the West also known as yangnyeom tongdak (양념 통닭, “seasoned whole chicken”) despite not being tongdak,[11] and also sometimes used as a synonym of “Korean fried chicken” by Western media,[12] it is a fried chicken coated in gochujang-based sweet and spicy sauce.[4]
- Banban (반반, “half-half”) – shortened from yangnyeom ban, huraideu ban (양념 반, 후라이드 반, “half yangnyeom, half huraideu“) is often used to refer to a chicken served half seasoned and half plain.[13]
- Ganjang chikin (간장 치킨, “soy sauce chicken”) – a fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky.[14]
- Padak (파닭, “scallion chicken”) – a fried chicken topped with or smothered in a lot of thinly shredded scallions.[4][15]
By style
- Tongdak (통닭, “whole chicken”) – also called yennal tongdak (옛날통닭, “old-time whole chicken”),[16] it is a 1970s-style whole chicken deep fried in oil.[4]
- Sunsal chikin (순살 치킨, “pure flesh chicken”) – boneless chicken.[4](wikipedia.org)
Ingredients n steps:
- Put 500gr Chicken (filet) into bowl n add 1tsp Black Pepper, 1tsp salt, 1/2 cup potato strach powder (you can change with corn strach), 1/4 cup wheat flour, 1/4 cup sweet rice flour, 2tbsp rice flour, 2sdm Tapioca, 1tsp Baking powder and 1 egg, stir it well.(you can also cook fried chicken with this steps: mix cicken with salt, pepper n garlic n dip it in egg then mixture powder).
- Prepare frying pan n fried the chicken until cooked n let it for 15mnt n fried again until cooked.
- Prepare frying pan n fried 5minced garlic until smell good n add 1/3 cup tomato sauce, 1/3 cup rice syrup (you can change with honey), 1/3 cup gochujang, 1 tsp Black pepper and 2 tbsp apple vinegar (i change with whey kefir) n stir it until thick then add fried chicken, stir it well.
- Put in plate n add sesame seed on the top, enjoy Korean spicy fried chicken..Nice cooking all..
I love KFC especially those coated with yangnyeom sauce. Shall give this recipe a try.
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So am i, tell me if you cook this..please send me okay, nice cooking.. thanx for comment..
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Looks delicious especially the photos, will have to try th recipe later! I also did a recipe post that I hope you’ll be able to comment and read: http://nyamwithny.com/nyam-recipes-yangnyeom-chicken/ I find yangnyeom chicken quite a staple in Korean food, what else is your favourites among Korean chicken that you like to cook?
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Thank you , sorry late to reply. Uuuups I like cooking
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