When you talk about fried chicken, many people imagine heavy batter, oily taste, and sometimes it gets soggy too fast. Korean fried chicken is not like that, the coating is very thin but it still turns crisp in a way that almost surprises you. The reason behind this is the double frying. First the chicken cooks slowly, then you fry it again quickly, and that’s how the skin becomes extra crisp. It might look like more work but once you try it, you see it actually makes sense, because the result comes out different from normal fried chicken.
The sauce is another reason people enjoy this dish. Some prefer the spicy gochujang glaze, sticky and full of flavour, while others just like soy and garlic, which is milder but still bold. Both work well because the chicken is crunchy enough to hold the sauce without losing texture immediately. If you do not want sauce, the dry version with only salt and pepper is also common, and it is still satisfying because of the crunch.
At home, the recipe f
When you talk about fried chicken, many people imagine heavy batter, oily taste, and sometimes it gets soggy too fast. Korean fried chicken is not like that, the coating is very thin but it still turns crisp in a way that almost surprises you. The reason behind this is the double frying. First the chicken cooks slowly, then you fry it again quickly, and that’s how the skin becomes extra crisp. It might look like more work but once you try it, you see it actually makes sense, because the result comes out different from normal fried chicken.
The sauce is another reason people enjoy this dish. Some prefer the spicy gochujang glaze, sticky and full of flavour, while others just like soy and garlic, which is milder but still bold. Both work well because the chicken is crunchy enough to hold the sauce without losing texture immediately. If you do not want sauce, the dry version with only salt and pepper is also common, and it is still satisfying because of the crunch.
At home, the recipe feels flexible. You can adjust the spice by changing the amount of chilli paste or honey, and you can even skip the sauce if children are eating. Many families make this for gatherings, since the chicken is easy to fry in batches, and when served hot it goes quickly. It is usually eaten with pickled radish or cucumber to cut the heaviness, but even on its own with a drink, it feels like a full dish.
Some people worry about frying twice, but it is not complicated. Once the oil is hot enough and you do not crowd the pan, the process runs smoothly. The main thing is to keep the chicken dry before coating, otherwise the crust will not stick. After that, the frying itself is simple, just a little patience is needed. It ends up becoming one of those recipes where the effort looks bigger in the beginning but when you taste the crisp skin with sauce, you understand why so many people love it.
