Korean Fried Chicken (KFC): Double Fry

Korean fried chicken — the specific Korean technique of double-frying chicken pieces to produce a shatteringly thin, crispy shell — achieves a texture categorically different from American fried chicken. The first fry at a lower temperature (165°C) cooks the chicken through; the second fry at a higher temperature (185°C) produces the rapid dehydration of the exterior coating that creates the ultra-thin, glass-like crust.

• Japanese karaage uses the same double-starch logic (potato starch, single fry) but the Korean version takes the crispiness principle to its extreme
• The double-fry technique is shared with Chinese-American egg foo young and some dim sum preparations