Fried Chicken Birthplace · Sweet-Spicy Glaze
Yangnyeom Chicken
Photo: Jirangmoon / Wikimedia Commons · CC BY-SA 4.0
Daegu celebrates its fried-chicken heritage with the Chimac Festival, a summer event devoted to chicken and beer held since 2013.
Bite-sized fried chicken pieces are tossed in a glossy, sweet-spicy sauce built from gochujang, garlic, and ketchup until every piece is lacquered red. It's sold from fried chicken stalls and delivery-first shops across a city that considers itself the birthplace of the style.
Why it's made this way: Daegu restaurateur Yoon Jong-gye is often credited with creating the sauced style at his restaurant Mexican Chicken in the early 1980s, though Daejeon's Pelicana Chicken, founded by Yang Hee-kwon, also claims to have pioneered it.
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