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.
Versions
Nobody has published a yangnyeom chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken wings
garlic