Korean Fried Chicken

🍗 The double fry, the glaze and crisp wings without a deep fryer.

Korean fried chicken stays crisp even under a sticky sauce. This book explains how, and shows you the steps at home.

📖 Inside: what makes Korean fried chicken different; why the second fry works; setting up to fry safely; the basic double-fried chicken; starches and flours and what each does; seasoning the chicken first and three coatings to try; how a glaze keeps the crunch; sweet and spicy red glaze, soy garlic and honey butter; sticky crisp bites and dipping sauces; oven wings that crunch, air-fryer wings and bites, skillet frying and reheating; pickled radish cubes, quick cucumbers, cabbage salad and corn cheese.

📥 PDF, instant download, with print-and-keep cards: double-fry temperatures, a frying safety checklist, glazes for 2 lb (900 g) of chicken, and wings without a fryer.

ℹ️ This is general cooking guidance, not professional food-safety advice.