In Seoul, we learned that South Korea is home to multiple styles of fried chicken. Of them, we were especially smitten with dakgangjeong—two-bite pieces of crisp, well-seasoned chicken coated with a sticky, garlicky, sweet-salty, umami-rich glaze. Our recipe is based on versions shown to us by chefs Ryan Phillips and Donill Keum. As they taught us, we briefly marinate our chicken in a soy-based mixture to guarantee that each bite is thoroughly seasoned. We then remove the chicken but reserve some of the marinade to combine with flour, cornstarch and water, creating a slurry for coating the pieces before slipping them into the hot oil. The slurry fries into a light, crisp crust. But the real trick to dakgangjeong is double-frying the chicken, with a few minutes of rest between stints in the hot oil. This creates a superlative crispness—one that holds its texture even after saucing—without overcooking the chicken. Finally, we toss the golden-brown, just-fried pieces with a simple no-cook gochujang-honey sauce that clings deliciously and makes this fried chicken all the more enticing.