Korean fried chicken

Korean fried chicken, in Korean chikin (Korean: 치킨, 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 being fried. Korean fried chicken restaurants commonly use small or medium-sized chickens; these younger chickens result in more tender meat. After frying, the chicken is usually hand-painted with sauce using a brush to evenly coat the chicken with a thin layer. Pickled radishes and beer (or carbonated drink) are often served with Korean fried chicken.