Chimaek

Korean fried chicken (치킨, chikin) gets fried twice, and that 2-step method keeps the crust crisp under sauce. You fry it once to cook the meat through, let it rest, then fry it again hotter. That gives you a thin, glassy shell that stays crunchy under a sticky glaze. In Korea it’s the default late-night order and the classic partner for beer. Below are the styles, the etiquette, the phrases for ordering and a home re…