Korean Fried Chicken

Yes. Fry the chicken completely and cool to room temperature, then store uncovered in the fridge for up to 3 days. Make the glaze fresh or chill it separately. To serve, reheat the fried chicken at 180°C for 5–8 minutes to restore crispness, then toss with glaze warmed in a saucepan.

Not fully drying the chicken before frying or rushing the first fry at too high a temperature, both of which cause the outside to burn before the inside cooks. Pat chicken completely dry and use a thermometer to maintain 160°C on the first fry.

You can, but thighs and drumsticks stay juicier and more forgiving. If using breasts, pound them to an even 2.5 cm thickness and reduce the first fry time to 10–12 minutes and second fry to 2–3 minutes to avoid drying.

Air fryer fried chicken is fluffier than crispy; it will not achieve the same shattering crust. If you must use one, coat as described, spray with oil, and air fry at 200°C for 16–18 minutes, shaking halfway, then toss with glaze. It will be good but textually different.

Steamed white rice, cold beer (or soda), and plenty of pickled radish or kimchi to cut through the richness. Lettuce leaves for wrapping are traditional. Some serve it with coleslaw or corn cheese.

Reheat uncovered at 180°C for 5–8 minutes to restore crispness; microwave will make it soggy. Glaze can be reheated gently in a small saucepan and re-tossed with the chicken, or served on the side.