The Korean way of frying chicken is done with a thinner batter than what the American style uses. Korean fried chicken batter ...

After all of the chicken has been fried once, heat the oil back to 350 F. Fry the chicken again until the batter is golden and crisp. Once again, make sure the internal temperature reaches 165 F.

I explored creating the crispy shell of batter that’s emblematic of Korean approaches to fried chicken, but found the only way to unleash its full potential was to double-fry, involving two oil ...

The batter crackled under my teeth like that ... I’ve been so perplexed by this current boom in brightly lit Korean fried chicken joints. Over the past couple years, several chains have ...

Bonchon is the latest Korean fried chicken chain to come to Long Island ... Like advertised, the batter is thicker and more crackly than competitors. The texture is even more pronounced in ...