Season the chicken

• Use dark meat for juicier results.
• Season the chicken with salt, pepper and garlic.
• Add the milk and mix well.

Coat the chicken

• Put the seasoned Korean fried chicken flour (or seasoned potato starch) in a bowl.
• Add the chicken and shake the bowl to coat it evenly.
• Shaking gives a much better texture than dredging on a plate.

Rest on a rack

• Place the breaded chicken on a rack so the coating can develop craggly bits.

First fry

• Heat the oil and fry the chicken in batches.
• Remove and let it cool down.

Double fry

• Fry the chicken a second time at a slightly higher heat for extra crispiness.

Sauce and finish

• Toss half of the chicken with the Korean chicken sauce.
• Leave the other half plain and sprinkle pepper flakes on top.