Chef Junghyun Park of the New York City restaurant Atoboy has demonstrated the professional techniques used to create high-quality Korean fried chicken.
These methods provide home cooks with the specific technical steps required to achieve a crispy exterior and a juicy interior, bridging the gap between professional kitchen standards and home cooking.
Park said a double-fry technique ensures the chicken maintains its crunch. This process is paired with a fermented jalapeño marinade to develop a complex flavor profile. The precision of the preparation begins with the Master Curing Blend, which consists of 70 g of Kosher salt [1] and 30 g of sugar [2]. To further enhance the savory quality of the meat, the blend includes five g of MSG, though this ingredient is listed as optional [3].
The process at Atoboy focuses on the science of temperature and moisture control. By frying the chicken twice, the chef removes excess moisture from the surface of the meat during the second fry, creating the signature shatter-crisp texture associated with Korean-style chicken.
This approach to frying differs from standard U.S. methods by prioritizing a thinner, crispier crust that does not become soggy after the sauce is applied. The use of fermented ingredients in the marinade adds an acidic balance to the richness of the fried batter.
Park's demonstration highlights how specific measurements in the curing process affect the final texture. The balance of salt and sugar in the curing blend ensures the meat retains moisture during the high-heat frying process, preventing the chicken from drying out.
“Chef Junghyun Park demonstrates how to make perfect Korean fried chicken using a double-fry technique.”
The dissemination of professional culinary techniques like the double-fry method reflects a broader trend of home cooks seeking 'restaurant-grade' precision. By emphasizing the chemistry of curing blends and moisture control, the process shifts the focus from simple recipes to the science of food preparation.
