Korean Fried Chicken

Korean Fried Chicken, also known as 'Yangnyeom Chicken' when coated with sauce, is a popular Korean dish made by deep-frying chicken pieces twice to achieve an extra crispy texture. Unlike Western fried chicken, it is typically seasoned with a sweet, spicy, and savory sauce made from gochujang (Korean red chili paste), garlic, soy sauce, sugar, and other ingredients. This dish gained popularity in South Korea during the late 20th century and is often enjoyed with pickled radish and beer, a pairing known as 'chimaek' (chicken and maekju, meaning beer). It holds cultural significance as a common party food and late-night snack.