{
 "schema": 1,
 "type": "fry",
 "updated": "2026-09-16",
 "images": [],
 "id": "double-fry",
 "names": {
  "name": "the double fry",
  "sort": "double fry",
  "aliases": [
   "frying twice",
   "two-stage fry"
  ],
  "said": "Fry, rest, fry. The rest is not a pause in the method; it is the method."
 },
 "region": [
  "korean-american",
  "us"
 ],
 "facets": {
  "kind": "method"
 },
 "text": {
  "what": "Frying in two passes with a rest between them. The first pass cooks the piece through and drives water out of the skin; the rest lets the surface dry and the interior even out; the second pass, hotter, builds the crust. The result is the thin, hard, glassy shell that will not go soft under sauce.",
  "story": "Korean fried chicken is the tradition that made the method famous. Julia Moskin of The New York Times described it as having a \"thin, crackly and almost transparent crust\". Bonchon Chicken, founded in Busan in 2002 by Jinduk Seo, built a brand on it: its recipe cooks the chicken in two steps, the first until the fat from the skin is cooked off and the moisture is held in the meat, then a rest, then a second cook. That dehydration produces a thin crispy shell that acts as a protective layer against moisture getting back in. Because the shell is the product, Bonchon brushes sauce on by hand rather than tossing in containers, to spread it without wrecking the texture.\n\nThe potato got there first. French fries use the same architecture: a first bath at around 160 °C / 320 °F to cook the fries through, a second at 190 °C / 375 °F to crisp the exterior.\n\n*Inference —* double frying and saucing are in tension. The method exists to make a crust that survives liquid; the Buffalo bowl exists to soak a crust in liquid. Shops that do both usually brush rather than toss, which is the argument sauce-on-the-side is having in a different accent.",
  "how": "Fry the first pass at a moderate heat until cooked through and the skin has given up its fat. Lift, drain and rest — minutes, not seconds, and uncovered, so steam leaves rather than condensing back. Second pass hotter and short, until the surface goes hard and the colour sets. Sauce after, brushed or tossed. Wings hold the rest well because they are small and the skin is most of the surface.",
  "today": "Standard at Korean fried chicken shops in the United States and in the chains that expanded out of a saturated home market — by 2026 South Korea had about 40,000 fried chicken restaurants, with 1,800 more run internationally by Korean brands in 60 countries. American bars borrow the method under the words extra crispy without always borrowing the rest."
 },
 "kin": [
  {
   "to": "korean-american",
   "as": "The style built on this method, and the one that named the crust.",
   "rel": "style"
  },
  {
   "to": "bonchon",
   "as": "Built a franchise on a two-step fry and a brushed sauce.",
   "rel": "place"
  },
  {
   "to": "par-cook",
   "as": "The first pass, taken on its own and held for later service.",
   "rel": "fry"
  },
  {
   "to": "french-fries",
   "as": "The same two-bath architecture, on a potato and with published temperatures.",
   "rel": "dish"
  },
  {
   "to": "soy-garlic-sauce",
   "as": "Brushed onto this crust rather than tossed, so the shell survives.",
   "rel": "sauce"
  },
  {
   "to": "yangnyeom-sauce",
   "as": "The sweet-hot coat this crust is built to carry without softening.",
   "rel": "sauce"
  },
  {
   "to": "sauce-on-the-side",
   "as": "The argument this method keeps starting: a crust worth protecting, and a sauce that wants to soak it.",
   "rel": "fry"
  },
  {
   "to": "extra-crispy",
   "as": "The American menu word that often means this, and sometimes means only longer.",
   "rel": "term"
  }
 ],
 "sources": [
  "s:wp-korean-fried-chicken",
  "s:wp-bonchon-chicken",
  "s:web-wp-french-fries",
  "s:wp-deep-frying"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-bonchon-chicken"
  },
  "fields": {
   "text.story": {
    "tier": "cited",
    "source": "s:wp-bonchon-chicken",
    "note": "closing paragraph marked inference"
   },
   "text.how": {
    "tier": "tradition",
    "note": "the two-step structure is cited; rest times and handling are trade practice"
   },
   "names.said": {
    "tier": "tradition"
   }
  }
 },
 "confidence": "high",
 "blurb": "Frying in two passes with a rest between them. The first pass cooks the piece through and drives water out of the skin; the rest lets the surface dry and the interior even out; the second pass, hotter, builds the crust.",
 "region_terms": [
  {
   "key": "korean-american",
   "name": "Korean America",
   "state": null,
   "note": "Los Angeles, Queens, Fort Lee, Annandale, Chicago; a cuisine, not a place"
  },
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "korean-american",
   "type": "style",
   "name": "Korean fried chicken wings",
   "as": "The style built on this method, and the one that named the crust.",
   "rel": "style"
  },
  {
   "to": "bonchon",
   "type": "place",
   "name": "Bonchon",
   "as": "Built a franchise on a two-step fry and a brushed sauce.",
   "rel": "place"
  },
  {
   "to": "par-cook",
   "type": "fry",
   "name": "the par-cook",
   "as": "The first pass, taken on its own and held for later service.",
   "rel": "fry"
  },
  {
   "to": "french-fries",
   "type": "dish",
   "name": "french fries",
   "as": "The same two-bath architecture, on a potato and with published temperatures.",
   "rel": "dish"
  },
  {
   "to": "soy-garlic-sauce",
   "type": "sauce",
   "name": "Soy garlic sauce",
   "as": "Brushed onto this crust rather than tossed, so the shell survives.",
   "rel": "sauce"
  },
  {
   "to": "yangnyeom-sauce",
   "type": "sauce",
   "name": "Yangnyeom sauce",
   "as": "The sweet-hot coat this crust is built to carry without softening.",
   "rel": "sauce"
  },
  {
   "to": "sauce-on-the-side",
   "type": "fry",
   "name": "sauce on the side",
   "as": "The argument this method keeps starting: a crust worth protecting, and a sauce that wants to soak it.",
   "rel": "fry"
  },
  {
   "to": "extra-crispy",
   "type": "term",
   "name": "extra crispy",
   "as": "The American menu word that often means this, and sometimes means only longer.",
   "rel": "term"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-korean-fried-chicken",
   "kind": "wikipedia",
   "title": "Korean fried chicken",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Korean_fried_chicken",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-bonchon-chicken",
   "kind": "wikipedia",
   "title": "Bonchon Chicken",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Bonchon_Chicken",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:web-wp-french-fries",
   "kind": "web",
   "title": "French fries",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/French_fries",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-deep-frying",
   "kind": "wikipedia",
   "title": "Deep frying",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Deep_frying",
   "accessed": "2026-09-16"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-bonchon-chicken"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-bonchon-chicken",
   "note": "closing paragraph marked inference"
  },
  "text.how": {
   "tier": "tradition",
   "note": "the two-step structure is cited; rest times and handling are trade practice"
  },
  "text.today": {
   "tier": "cited",
   "source": "s:wp-bonchon-chicken"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "korean-american",
   "type": "style",
   "name": "Korean fried chicken wings",
   "as": "The two passes through the oil that make the crust thin and brittle, and the technical heart of the style.",
   "rel": "fry"
  },
  {
   "from": "soy-garlic-sauce",
   "type": "sauce",
   "name": "Soy garlic sauce",
   "as": "The thin crackly crust this glaze is painted onto.",
   "rel": "fry"
  },
  {
   "from": "yangnyeom-sauce",
   "type": "sauce",
   "name": "Yangnyeom sauce",
   "as": "The crust that lets a wet glaze go on without collapsing.",
   "rel": "fry"
  },
  {
   "from": "french-fries",
   "type": "dish",
   "name": "french fries",
   "as": "The two-bath method these are built on, and the one Korean wing shops borrowed.",
   "rel": "fry"
  },
  {
   "from": "pickled-radish",
   "type": "dish",
   "name": "pickled radish",
   "as": "The frying method this pickle is calibrated against — a thin, hard crust needs something sharp.",
   "rel": "fry"
  },
  {
   "from": "deep-fryer",
   "type": "fry",
   "name": "the deep fryer",
   "as": "Two passes through it, with a rest that is part of the method.",
   "rel": "fry"
  },
  {
   "from": "frying-oil",
   "type": "fry",
   "name": "frying oil",
   "as": "Two passes through the same oil, which ages it faster.",
   "rel": "fry"
  },
  {
   "from": "par-cook",
   "type": "fry",
   "name": "the par-cook",
   "as": "The same two passes, separated by minutes instead of hours and done for the crust.",
   "rel": "kin"
  },
  {
   "from": "sauce-on-the-side",
   "type": "fry",
   "name": "sauce on the side",
   "as": "The method with the most to lose from a bowl, and the one that brushes instead.",
   "rel": "fry"
  },
  {
   "from": "bonchon",
   "type": "place",
   "name": "Bonchon",
   "as": "Built the business on it: once to hold the juice, once for the shell.",
   "rel": "fry"
  },
  {
   "from": "duffs-famous-wings",
   "type": "place",
   "name": "Duff's Famous Wings",
   "as": "Its wings go through the fryer twice, which is where the crust comes from.",
   "rel": "fry"
  },
  {
   "from": "extra-crispy",
   "type": "term",
   "name": "extra crispy",
   "as": "The technique that delivers what the phrase asks for, when a kitchen has time for it.",
   "rel": "fry"
  }
 ]
}