Korean Fried Chicken

What sets Korean fried chicken apart is the coating and the second fry: the first pass drives out moisture, the second gives a skin that is thin and brittle rather than a thick crust. It is ordered as a whole bird, jointed, or as chosen parts — wings, drumsticks, boneless pieces. Sauce is never mixed into the batter; it arrives at the end, or on the side.

Eat it with your hands, alongside cubes of pickled white radish whose sourness resets the palate every few pieces. Take the plain pieces before the sauced ones, or everything starts tasting the same by the middle of the plate. Frying takes real time, which is why the order often goes in before the table has even settled.