Korean fried chicken

Korean fried chicken, in Korean chikin (Korean: 치킨, loanword from the English word "chicken"), refers to a variety of fried chicken dishes created in South Korea. These include the basic huraideu-chicken (후라이드 치킨, from the English words 'fried chicken') and the spicy yangnyeom chicken (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 was described by Julia Moskin of The New York Times as having a "thin, crackly and almost transparent crust". The chicken is usually seasoned with spices, sugar, and salt, before and after frying. Korean fried chicken restaurants commonly use small or medium-sized chickens; these younger chickens result in more tender meat.

Description: Wikipedia — Korean fried chicken, CC BY-SA 4.0