Korean fried chicken has taken the culinary world by storm, beloved for its crispy, crunchy exterior and tender, juicy interior. The key to achieving this delectable texture lies in a technique known as double frying. This method, which might seem unconventional, is the secret to perfecting Korean fried chicken. Here’s a step-by-step guide to mastering the art of double-fried chicken.

The Magic of Double Frying

Double frying is not just a culinary trick—it's a science. The process involves frying the chicken twice at different temperatures, which results in an incredibly crispy skin. The first fry cooks the chicken through, while the second fry ensures the exterior is perfectly crisped.

Ingredients

• Chicken: Use bone-in, skin-on pieces like wings, drumsticks, or thighs. This will give you the best texture and flavor.
• Marinade: Typical Korean fried chicken marinades include soy sauce, garlic, ginger, and a touch of sugar. This adds depth of flavor to the chicken.
• Coating: A mix of flour and cornstarch (or potato starch) is used for the coating. This mixture contributes to the crispy texture.
• Sauce: Korean fried chicken is often served with a sweet and spicy sauce made from ingredients like gochujang (Korean chili paste), soy sauce, honey, and garlic.

Instructions

1. Marinate the Chicken: Start by marinating the chicken in a mixture of soy sauce, minced garlic, grated ginger, and a little sugar. Allow the chicken to marinate for at least an hour, or overnight for best results.

2. Prepare the Coating: In a bowl, mix equal parts flour and cornstarch. This combination provides the crispy texture that Korean fried chicken is famous for.

3. First Fry: Heat oil in a deep fryer or large pot to around 320°F (160°C). Fry the chicken pieces in batches for about 8-10 minutes, or until they are cooked through. The chicken will be pale and not yet crispy at this stage. Remove from the oil and let drain on a wire rack.

4. Rest: Allow the chicken to rest for 5-10 minutes. This resting period is crucial as it lets the juices redistribute and helps the coating adhere better during the second fry.

5. Second Fry: Increase the oil temperature to 350°F (175°C). Fry the chicken pieces again in batches for 3-5 minutes, or until they are golden brown and crispy. This second frying creates that signature crunch.

6. Toss in Sauce: If you’re using a sauce, toss the hot chicken in the sauce just before serving. Alternatively, serve the sauce on the side for dipping.

7. Serve: Enjoy your crispy Korean fried chicken hot, garnished with sesame seeds and chopped green onions if desired.

Tips for Success

• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot and the coating might burn before the chicken cooks through; too cool and the chicken will be greasy.
• Coating: Ensure the chicken is well-coated in the flour mixture before frying. This helps achieve a uniform, crispy texture.
• Resting Period: Don’t skip the resting period between fries; it’s essential for achieving the perfect crunch.

With these steps, you’ll be well on your way to creating the perfect Korean fried chicken, celebrated for its unparalleled crispiness and flavor. Whether you’re serving it for a special occasion or just for a fun weeknight dinner, double-fried Korean chicken is sure to be a hit. Enjoy your culinary adventure!