Korean fried chicken took the double-fry technique from American military kitchens after the war and perfected it into a national obsession. The first fry cooks the chicken through, and the second turns the coating into a shattering shell that stays crisp for hours. In the 1970s, the sweet-spicy gochujang glaze called yangnyeom was added to the mix, and the combination became a treasure. It is the fried chicken that started the great crunchy arms race, and it still wins.
A shattering crunch under a sticky red glaze
The coating is featherlight and audibly crisp, and the glaze is sticky, sweet, and gently fiery, clinging to every piece without ever softening the crunch. Toss the chicken in the sauce at the very last moment and serve it immediately, scattered with sesame seeds and scallions. A bowl of pickled radish on the side cuts the richness and is the classic accompaniment. Make extra, because the first batch never survives to the table.
Craving more? Explore all Korean Kitchen recipes.
This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.
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