Double-Frying

Frying twice is how you get fries and Korean fried chicken that stay crisp. The first fry at around 160°C cooks the inside without much color: five to six minutes for fries, eight to ten for chicken pieces. Drain and rest them at least 10 minutes, or chill them for hours. The second fry at 190°C for two to three minutes drives out moisture from the surface and makes a hard, crackly shell. Fry in small batches so the oil temperature doesn't crash, and use a thermometer.