Originally Posted By: Steezo
Brought home some cold, tired-looking fried chicken from the grocery store and decided on a whim that I would try reheating it in my deep fryer. Holy shit! That was crispier and better than any fried chicken I've had since the last time I got some fresh chicken from Popeye's.


Double-frying is the secret to Korean fried chicken. That and all the garlic. The key is to par-fry the first time and then let it sit, then pop it back into the fryer upon demand. Yes, you might get salmonella because the chicken isn't cooked all the way through the first time, but it doesn't really sit around all that long (like 20 minutes, maybe an hour).