What cooking technique gives Korean fried chicken its famously crisp texture?

Double frying gives Korean fried chicken its famously crisp texture.

Korean fried chicken is commonly fried twice. The first frying cooks the chicken, while the second frying helps remove moisture from the coating and makes the exterior especially crisp. This technique is used for both small pieces and larger portions, depending on the restaurant style.

The finished chicken may be served plain or coated with sauces such as a spicy-sweet yangnyeom sauce. The thin, crisp crust is a major distinction from many thicker-battered fried-chicken styles. Korean fried chicken restaurants also commonly serve pickled radish as a refreshing accompaniment.

The modern Korean fried-chicken industry expanded rapidly in the late twentieth century. Brands such as Kyochon helped popularize the style domestically and internationally. “Double frying” describes the preparation method, not a particular sauce, restaurant, or cut of chicken.