If there's one dish that defines Korean drinking food culture, it's yangnyeom chicken. Crackling, double-fried chicken pieces get tossed through a glossy red sauce that hits sweet, spicy, garlicky and sticky all at once, the kind of thing you eat with your fingers and no regrets.
The secret to proper Korean fried chicken is the double fry. The first fry cooks the chicken through, and the second, hotter fry is what gives it that famous shatteringly crisp coating that somehow stays crunchy even once it's coated in sauce.
This one's brilliant for a Friday night at home with a cold drink in hand. Make a big batch, pile it high on a platter, and don't bother with cutlery.
