The Double Fry
The secret to that signature glass like crunch is frying the chicken twice. This renders out the fat and creates a thin, sturdy shell. A bad version will have a thick, bready batter that turns soggy the moment the sauce hits it. The skin should shatter when you bite into it.
Sauce Cling
Whether you choose soy garlic or the spicy yangnyeom, the glaze should be sticky but not wet. It needs to hug the chicken tightly. If there is a pool of sauce at the bottom of the basket, the kitchen was too heavy handed. The sweetness should be balanced by a hit of ginger or garlic.
Quick answers
- Which part should I order?
- Wings and drumettes are the classics because they have a high skin to meat ratio, which means more crunch.
- What is the best side dish for this?
- Pickled radish is essential. The sour crunch cleanses your palate and cuts through the grease so you can eat more.