Yangnyeom Chicken — Paris

Yangnyeom means seasoned, and here it refers to fried chicken coated in a red sauce built from gochujang, garlic, sugar and vinegar: spicy, glossy, sticky, brushed on after frying so the crust survives as long as possible. It is the version best known outside Korea and often the doorway to everything else on the menu. Heat levels vary a great deal from one kitchen to another, so the question is worth asking. This page gathers the Paris addresses that name it as a speciality. A common move is to order half plain and half yangnyeom — many places allow it, and it is the fastest way to compare a kitchen's frying with its saucing. Add the takeaway or chimaek filters depending on whether you are staying or heading home.