South Korea. Korean fried chicken developed distinct from American fried chicken in the mid-20th century, influenced by American fast food culture during the US military presence. The Korean technique of double-frying and the gochujang glaze are distinctly Korean developments. The chimaek (chicken and maekju/beer) culture is a Seoul institution.
Korean fried chicken (yangnyeom chicken) is double-fried for an exceptionally thin, glass-crisp coating, then glazed in either a sweet-spicy gochujang sauce or a soy-garlic sauce. The double-fry is the key technique — it removes excess moisture from the coating and produces a crust that stays crispy for 30+ minutes, longer than any other fried chicken style. Served with pickled radish and beer (the chimaek combination).
- American Southern fried chicken (the inspiration, from which Korean fried chicken diverged); Japanese karaage (potato starch-coated fried chicken — same starch technique, lighter result); Taiwanese popcorn chicken (fried chicken pieces with basil — the Taiwanese street food version).
Korean lager (Hite or Cass) or soju — the chimaek pairing (chicken and beer) is Seoul's most beloved drinking-food combination. The pickled radish and cold beer are structural parts of the experience.