Dish · korean
Korean Fried Chicken
Chicken, usually wings, coated in a thin batter and double-fried until the crust turns hard and glassy, then tossed in a sticky, garlicky sauce or left plain. The double fry is what sets the crust apart from single-fried chicken.
Where it comes from
Korean fried chicken grew as a restaurant category after the Korean War, when American fried chicken technique met Korean seasoning, and the double-fry method spread widely through chicken chains competing on crust texture starting in the late 20th century.
What cooks argue about
The whole technique rests on the double fry: frying once at lower temperature to cook through, then again hotter to shatter the crust, versus a single fry, faster but leaving a softer, greasier coating.
Versions
Nobody has published a korean fried chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken wings
all purpose flour
vegetable oil
garlic