What Makes Korean Fried Chicken Unique? - Tasting Table

There are two attributes of Korean fried chicken that set it apart from any other: it is super crispy and is not messy (via Thrillest).  The pieces of chicken are coated with spices, chilis, and sugars before they are fried the first time to seal in the flavors — and then they are fried a second time, resulting in a less messy wing or drumstick. Even though the chicken is fried, Explore Gwinnett describes it as being light and not overly battered. 

Maangchi's recipe for Yangnyeom chicken includes directions for the sauce, which consists of gochujang, ketchup, rice syrup, vegetable oil, garlic and vinegar. The key to the best Korean fried chicken, according to Taste Asian Food, is to marinate it for at least two hours with salt, ground black pepper and ginger juice. To fry the chicken, first coat it with potato or corn starch and baking powder before frying. Then, you coat it with your spicy and sweet sauce before frying a second time. The reason frying the chicken twice works so well, according to the recipe, is that it rids the chicken of moisture that has collected near the surface. In doing so, the chicken once again becomes crispy.

So don't settle for soggy or dried out fried chicken for dinner. Instead, order in or make some crunchy, flavorful Korean fried chicken.