"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."
"So how did I achieve the thin, crispy texture that defines the dish? The coating is made with a packaged, cornstarch-based fried chicken mix commonly sold in Korea, which I bought on Amazon (but should also be available in well-stocked Asian markets). You also can make the batter from scratch by mixing ½ cup cornstarch with ½ teaspoon baking powder, ½ cup all-purpose flour and 2 teaspoons kosher salt in a large bowl and whisking until it's well-combined."
Korean fried chicken is a crispy, tender dish that became a popular late-night anju snack in South Korea since the late 1970s and early 1980s. Yangnyeom dak is a sticky, spicy-sweet variant glazed with Korean chili paste, golden (corn) syrup, ketchup and sugar. Traditional preparation uses bone-in chicken thighs or wings coated in a cornstarch mixture and fried twice for extra crunch. Boneless, skinless chicken breast can be used as an easier alternative and may be fried once. A packaged cornstarch-based mix yields the characteristic thin, crackly coating, or a homemade batter can be made with cornstarch, flour, baking powder, salt, and cold water.
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