Korean v.s American Fried Chicken
ID: dd8eb255...
A comparison between crispy, double-fried Korean Yangnyeom chicken glazed in a sweet and spicy sauce, and classic Southern American buttermilk-marinated fried chicken. Both methods yield incredibly crispy and flavorful results with distinct seasoning profiles.
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🍳 Cooking Flow
Season the Korean chicken with ginger, salt, and pepper, then dredge in cornstarch and baking soda. → Marinate the Southern chicken in seasoned buttermilk, then coat it thoroughly in the seasoned flour dredge. → Simmer the Korean sweet and spicy glaze ingredients together, adding garlic after removing from heat. → First-fry the Korean chicken at 325°F, then double-fry at 375°F for maximum crunch; fry the Southern chicken at 350°F until cooked through. → Toss the Korean chicken in the glaze and garnish with sesame seeds and scallions.
Cooking Steps
Brief Cooking Order
Season the Korean chicken with ginger, salt, and pepper, then dredge in cornstarch and baking soda. → Marinate the Southern chicken in seasoned buttermilk, then coat it thoroughly in the seasoned flour dredge. → Simmer the Korean sweet and spicy glaze ingredients together, adding garlic after removing from heat. → First-fry the Korean chicken at 325°F, then double-fry at 375°F for maximum crunch; fry the Southern chicken at 350°F until cooked through. → Toss the Korean chicken in the glaze and garnish with sesame seeds and scallions.
Introduction
A comparison between crispy, double-fried Korean Yangnyeom chicken glazed in a sweet and spicy sauce, and classic Southern American buttermilk-marinated fried chicken. Both methods yield incredibly crispy and flavorful results with distinct seasoning profiles.
Step 1
[Korean Prep] Season half of the chicken thighs (about 2 lbs) with grated ginger, ground black pepper, and salt in a bowl. Mix thoroughly by hand.
Step 2
[Southern Prep] In a separate bowl, place the other half of the chicken thighs. Pour in the buttermilk, MSG, white pepper, garlic powder, and smoked paprika. Mix until fully coated and let marinate.
Step 3
[Korean Dredge] Coat the seasoned Korean chicken in a mixture of cornstarch and baking soda. Press the coating firmly into the chicken.
Step 4
[Southern Dredge] Prepare the Southern flour dredge by whisking together the all-purpose flour, dried thyme, garlic powder, onion powder, smoked paprika, and MSG in a large bowl.
Step 5
[Korean Sauce] In a saucepan, combine gochujang, ketchup, soy sauce, rice vinegar, mirin (or cooking wine), and light brown sugar. Whisk and bring to a simmer over medium heat for 1 minute. Remove from heat and stir in the chopped garlic.
Ingredients List
Important Notes
Double frying the Korean chicken is key to keeping it crispy even after being tossed in the sticky glaze.
Pressing the dredge aggressively into the chicken ensures a thick, craggy, and crunchy crust for both styles.
Adding the fresh garlic to the glaze after removing it from the heat preserves its sharp, aromatic flavor.
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