You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken ever.Korean fried chicken, if you’ve never tried it, is a extra crunchy double fried chicken tossed in a sweet and spicy sauce, like the best hot wings you’ve ever had.Years and years ago, in NYC, Steph and I discovered new-to-us Korean fried chicken and it was unlike anything we’d ever had before.

Crispy, crunchy, spicy, sticky, and sweet, it was like a whole other level of chicken.We loved it so much we went on a quest to try every version in the city, from then-glossy chain BonChon to some strange third floor lounge in the fashion district overlooking a discount ticket seller where we were the only ones (spoiler, it was the best of 6-8 that we tried).Korean fried chicken was so big in those days that David Chang even did an east-v-west chicken feast; Korean fried chicken vs old bay southern buttermilk fried chicken, for some ungodly amount of money at the original Momofuku.

We went to that too.These days, Korean fried chicken is everywhere, provided you live in a large city with decent Korean restaurants.It’s a classic Korean beer/late night snack food.

But, even if you don’t, nothing really beats making it at home, fresh and hot.What is Korean fried chicken? Korean fried chicken is classically double fried, extra crispy wings and drummettes, coated in a sticky, sweet, and spicy sauce.It’s like buffalo wings done right, amped up with the power of gochujang.

What is the

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