Originally Posted by jennyema
Korean fried chicken is fried twice, which is why it's so crispy.
Lotta folks seem to think the Japanese Panko bread crumbs are the secret.
They're pretty much as wrong as wrong could be, particularly since traditional Japanese deep frying is done with tempura batter, not bread crumbs, and Panko is a relatively recent Japanese adaptation of the classic french bread crumb coating...
But yeah, double-dip in the oil is the secret.
You want the best Buffalo wings ever? Deep fry them before they ever see a spice, pull them straight out of the fryer and into a mixture of good hot sauce and melted butter, then bake them off in the oven for 10 minutes. You'll get all the great heat, very little of the grease, and plenty of crispy wing.
Same principle in action. ;)