Korean fried chicken

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Korean fried chicken
Ganjang-chicken (coated with soy sauce), huraideu-chicken (regular fried chicken), and yangnyeom chicken (coated with spicy sauce) with a glass of beer.
Korean name
Hangul	치킨
Revised Romanization	chikin
McCune–Reischauer	ch'ik'in
IPA	[tɕʰi.kʰin]

Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken (양념 치킨, "seasoned chicken").^[1] 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.^[2]

Korean fried chicken was described by Julia Moskin of The New York Times as having a "thin, crackly and almost transparent crust".^[2] The chicken is usually seasoned with spices, sugar, and salt, prior to 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 in order to evenly coat the chicken with a thin layer. Pickled radishes and beer (or carbonated drink) are often served with Korean fried chicken.