"Bold, spicy flavors have never been more in demand, especially when they add a global element to a dish. One of my favorite foods these days is Korean fried chicken, which I ate twice on a recent trip to New York City. Celebrated for its crispy exterior and tender interior, Korean fried chicken has been a staple late-night snack in South Korea since the late 1970s and early '80s."
"It's typically known as drinking food, or anju, though Koreans also enjoy the crispy pieces of meat with non-alcoholic drinks. Sticky, gotta-lick-your-fingers-after-you-eat-it yangnyeom dak is especially popular. It's glazed in a spicy-sweet sauce made with Korean chili paste, golden (corn) syrup, ketchup and sugar that give Korean fried chicken its fireworks. In Korea, the dish is most often made with bone-in chicken thighs or wings that have been coated in a cornstarch mixture."
"I've adapted this recipe from my son Dan's favorite cookbook, The Korean Cookbook by Junghyun Park and Jungyoon Choi (Phaidon Press, $54.95), to use chunks of boneless, skinless chicken breast instead of bone-in, skin-on pieces for easier eating. In a break from tradition, it's only fried once before being tossed in the sauce. So how did I achieve the thin, crispy texture that defines the dish?"
Bold, spicy flavors and global influences have driven popularity for Korean fried chicken. The dish features a crisp exterior and tender interior and has been a late-night Korean snack since the late 1970s and early 1980s. The chicken is often served as anju but is also enjoyed with nonalcoholic drinks. Yangnyeom dak is a sticky, spicy-sweet variety glazed with Korean chili paste, corn syrup, ketchup and sugar. In Korea, bone-in thighs or wings are coated in cornstarch and traditionally fried twice for extra crunch. Recipes can adapt to boneless, skinless breast and use packaged cornstarch mixes or a homemade batter whisked to a thin-paint consistency.
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