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.
- **The coating:** Potato starch or cornstarch — not flour. The pure starch coating produces a thinner, crispier shell than flour-based coatings. Some versions use a thin batter (equal parts water and potato starch). [VERIFY] Chang's coating specification. - **The first fry:** 165°C for 8–10 minutes — the chicken is cooked through but the exterior is pale and soft. - **The rest:** Between fries — 5–10 minutes. The resting allows the surface moisture to redistribute before the second fry. - **The second fry:** 185°C for 2–3 minutes — the thin starch shell dehydrates rapidly, producing the characteristic glass-like crust. - **The sauce:** Gochujang-honey-soy glaze applied immediately after the second fry — the hot, dry, crispy surface absorbs the glaze instantly.
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