Chef Jeong-sun
Dakgangjeong (Crispy Glazed Chicken)
Small pieces of chicken double-fried until the coating dries and crackles, then tossed through a reduced soy and rice-syrup glaze that sets thin enough to keep the market crunch.
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Chef Jeong-sun
Huraideu-chikin (후라이드치킨, Korean Double-Fried Chicken)
The unsauced Korean chicken that came before the red gloss: brined pieces, a thin starch coat, and two trips through hot oil until every edge crackles clean.
Chef Jeong-sun
Jeongi-gui Tongdak (Korean Rotisserie Whole Chicken)
The rotisserie tongdak Korea ate before fried chicken took the signboard, a small whole bird salted carefully, dried until the skin tightens, roasted slowly, and served with pepper-salt and pickled radish.
Chef Jeong-sun
Yangnyeom-chikin (양념치킨, Sweet-Spicy Fried Chicken)
Chicken fried twice until the ridges stay crisp, then tossed off the heat in a measured gochujang, garlic, ketchup, and rice syrup sauce that clings without drowning the crust.
Chef Jeong-sun
Yennal-tongdak (Old-Style Whole Fried Chicken)
A small whole chicken, butterflied for a home pot, salted with restraint and fried in a thin flour-starch coat until the skin goes crisp like the Suwon market birds remembered by hand.
Chef Jeong-sun
Padak (Scallion Fried Chicken)
Hot double-fried chicken under a cold heap of scallion, dressed with mustard, soy, and vinegar so the scallion cuts the fat instead of hiding the chicken.
Chef Jeong-sun
Honey Butter Chikin (허니버터치킨)
The 2014 honey-butter craze brought to Korean fried chicken: double-fried wings tossed in a thin butter, honey, and garlic glaze that shines without drowning the crust.
Chef Jeong-sun
Sokcho Dakgangjeong (속초닭강정, Sokcho Market Glazed Chicken)
Bone-in chicken double-fried the Sokcho market way, then glazed just enough to travel: crisp at the edges, sweet and peppery, and better after it rests.
Chef Jeong-sun
Maneul-chikin (Garlic Fried Chicken)
A mountain of softened garlic over crisp Korean fried chicken, double-fried until light, then glazed with butter, soy, and honey so the sauce clings instead of soaking the crust.
Chef Jeong-sun
Ganjang-chikin (Soy-Garlic Fried Chicken)
The quieter half of the chimaek table: double-fried chicken with a thin, hard crust, brushed in a soy-garlic glaze reduced just enough to shine and cling.
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