Dish · korean
Yangnyeom Chicken
Chicken pieces double-fried until the crust shatters, then tossed in a sticky, sweet-spicy gochujang glaze that clings rather than pools.
Where it comes from
Korean fried chicken developed around fried chicken served near US military bases after the Korean War, and the double-fry technique was refined later by chains chasing a crust that stays crisp under a wet sauce.
What cooks argue about
Cooks argue over the fry: a single hot fry for a thicker crust, or two frys at different temperatures, which renders more fat and gives a thinner, glassier crust.
Nobody has published a yangnyeom chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.