| 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 word 'chicken') in Korea, 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').[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.
- ^ Kim, Violet (2015-06-22). "Watch your wing, KFC! Korean fried chicken (and beer) is here". CNN. Archived from the original on 2017-02-11. Retrieved 2017-02-10.
- ^ a b Moskin, Julia (February 7, 2007). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved March 4, 2013.