My platonic ideal of fried chicken is Korean fried chicken. It’s ultra-crunchy and juicy, and typically glazed with a savory or spicy sauce that sinks into every nook and cranny of the shatteringly crisp crust.
I am a Korean American adoptee who didn’t grow up having “KFC” on the streets of Seoul or made for me at home, but ever since discovering Korean fried chicken more than a decade ago—post-karaoke at Bonchon in New York City’s Koreatown—it’s one of my top eats. This recipe is the result of many trials and errors to find the absolute best way to make Korean fried chicken at home.
