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dooblyderp OP t1_jdu6nsz wrote

Recipe courtesy of the legendary Brian Lagerstrom. I've made Korean fried chicken before with Joshua Weissman's and Maangchi's recipes. Brian's is by far the best, and includes a few techniques that I hadn't seen in any other recipes (mixing a cup of batter into the flour, painting the spicy sauce on).

The only unusual ingredient is the potato starch - but this greatly improved the final texture and browning so I wouldn't substitute it

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urmomolaf_ t1_jduecqa wrote

Potato starch makes the difference, gives the chicken skin a “chewy” texture with lotta crisp.

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