Double-fried Korean fried chicken is defined by its ultra-crispy, thin crust achieved by frying chicken (dusted in corn/potato starch) at (350℉) 175℃ for 5–10 minutes, resting it, and frying again at (375℉) 190℃ for 2–3 minutes. This method removes excess oil, creating a light, crunchy texture that is often tossed in a sweet and spicy gochujang-based sauce.
Fried Chicken
Double-Fried Korean Fried Chicken
985.00৳
Double-fried Korean Fried Chicken (KFC), or huraideu-chikin, is famous for its thin, paper-like, and exceptionally crunchy crust that stays crisp even when coated in thick glazes. Unlike Western fried chicken, which often uses a thick, seasoned batter, the Korean version typically uses a light coating of potato starch or cornstarch and a specific two-stage frying process.
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