What is Korean fried chicken?

Korean fried chicken, also traditionally referred to as yangnyeom chikin, is a Korean food in which chicken pieces are slightly covered and fried until the outside is crunchy and the inner meat is cooked. Although other kitchens have their own versions of fried chicken, Korean style tends to have thinner, crispy outer coating because it is fried by a method that cooks chicken leather fat. It can eat simple or throw in a sweet sauce based on soybean or spicy chile based on chile. The food tends to be served as an appetizer or refreshment, rather than the main meal and is often accompanied by pickled radish and Korean beer that is brewed from rice or soy, a Korean liqueur similar to vodka, which is made from rice.

cooks tend to prefer the use of small pieces of chicken to prepare Korean fried chicken. Frying method in general is not designed for use with larger pieces of chicken because the meat may not be fully cooked when the outer coating reaches the preferred color andtextures. Separate small pieces, such as wings and mallet, are often used to make a recipe from Korea, while in Korea, whole small chickens can be fried and then cut into separate pieces. This is because chickens in Korea are often smaller than in other areas around the world, especially in the United States.

Korean fried chicken usually has a thin dough consisting primarily of about the same parts of water and flour, with a small amount of corn starch. Unlike fried chicken recipes of other kitchen chickens, nor the chicken itself, nor the dough tends to be flavored before cooking. Chicken pieces can be lightly coated with flour to allow the dough to adhere, and then lightly immersed in the dough to form a thin layer.

The oil temperature recommended by many Korean fried chicken recipes tends to approximately 350 degrees Fahrenheit (176.6 degrees Celsius). To make it toHlo's signature of thin, crunchy and almost transparent skin, the chicken usually passes two cycles of frying, which is assumed that inner meat is given more time for cooking without the outer crunchy. First, it is fried for approximately 10 minutes, then removed and left to drain and cool for about three minutes. The chicken is usually fried again for about 10 minutes or until the outside is lightly gold with smooth, thin texture and chicken. Once it is done by frying, the chicken is generally slightly spicy with salt and pepper and can be thrown into a soy or chile sauce before serving.