Anyone that knows me well knows that Korean fried chicken (Kfc) is one of my all-time favorite foods. There's many different types of Korean fried chicken: the Bonchon/Kyochon style (some of the biggest chains for Kfc in both the U.S and Korea), which have an eggshell-thin crust with a distinctive crunch; yangnyum chicken, which is tossed in a spicy, red-hot sauce; dak gang jeong, which involves a sweet soy sauce based sauce-- just to name a few. One of my favorite versions is padak, which is topped with a heaping mound of thinly sliced spring onion and a healthy drizzling of a sweet soy-mustard sauce. I decided to try making it at home, because it's not a dish that's easy to find in the U.S (at least where I live)-- however, it's a dish that's rather popular in Korea, and you can find it in most chicken places.
One distinct characteristic of Korean fried chicken is that it is usually double fried to make it especially crispy. This does require a little bit more effort and time, but I guarantee it's worth it!