🔥boneless dakgangjeong ruined every other fried chicken for me

Boneless dakgangjeong this weekend, and I need to talk about the crunch.

It's double-fried in potato starch, so the outside isn't fluffy like batter. It's thin and glassy, almost a shell, and it stays crunchy even after the sauce goes on. That confused me, because the sauce is sticky. Rice syrup, soy sauce, a bit of sugar, apple cider vinegar and, weirdly, yellow mustard. You don't taste mustard though. You get sweet, then salty, then a little sharp at the end, so you keep reaching back in. The chicken sits in milk for half an hour before frying and the inside comes out really soft. Then you hit a peanut, then a slice of garlic or ginger that went golden in the pan, and the dried red peppers give a small warm kick without turning it into spicy food. Everything is bite-sized, so no bones to fight and nothing to cut. My flatmates ate it standing around the pan like a team celebrating before the final whistle. Next time I'm doubling it, because one pound of chicken for four people was a tactical error.