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.
Nobody has published a korean fried chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.