The yangnyeom Korean chicken is perhaps one of the most successful Korean food ever to invade the foreign market, at least in Southeast Asia. In malls across SEA, one would find Korean chicken stalls and restaurants marketing these unbelievably crispy chicken dishes coated with sticky, spicy sauce, together with other flavors of deep-fried chicken goodness.
Yangnyeom Korean chicken was popularized by Korean fast food chains and their respective Korean commercial models, one of the secrets to this crrrrrrrunch is double-frying with thin batter and a generous amount of sauce to thoroughly coat a chicken cut. The amount of exclamation points to mark the crrrrrrrunch will never be sufficient, and so does for the sensation of biting into the thick red coating. The marinated chicken and the gochujang-ketchup-garlic-corn syrup coating will simply make you crave for more. The spice is usually between moderate to intense, and it depends on your choice but for what it’s worth, yangnyeom chicken is worth every penny.
How do you eat it? Take a piece in your hands, gaze at it for quite some time and marvel at the depth of the color. How did they do this? Wonder at seeming thickness of the coating. Click your tongue, say your prayers and take your first bite. Be amazed at the thin potato starch coating. Take a gulp of your ice cold beer. Aaaaaah, what a time to be alive. Take another bite, then one more – up until you’ve finished your share. Amazing, wasn’t it? Do you want to replicate it in your own kitchen?
More about Korean chicken:
https://en.wikipedia.org/wiki/Korean_fried_chicken
http://blog.naver.com/freeweb7444/220448965008
