Korean Sweet & Crunchy Chicken — Highlights

Why Is Dakgangjeong So Crunchy? — 4 Secrets

From Maangchi's boneless dakgangjeong video, we picked out only the four secrets to its crunch — a milk soak, a starch coating, oil temperature (350°F), and double frying — and explained them simply with analogies and Korean captions and narration. The opening scene is 'Did you hear that? Crunch!', and the end credits the original channel and video title as the source.

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