Specimen No. 01
Golden Fried
오리지널 후라이드
Unsauced and uncompromised. Twice-fried for a shattering crust and clean, savory flavor — the baseline that proves the crunch.
[ KB-P002-2026 ]
◇ File 002 · In Development · Phase II
The Crunch
Project.
Korean dakgangjeong, studied through crunch, glaze, and heat.
Twice-fried chicken, hand-glazed to stay crisp, sticky, and bold — the way Korean street-food chicken is meant to be served.두 번 튀겨 더 바삭하게, 손으로 직접 버무린 정통 닭강정.
Cut
Boneless Thigh
Fry Count
× 2
Fry Temp
160 → 190 °C
Glazed
To Order
◇ Core Value
Twice-fried.
Hand-glazed. Loud.
Most fast-fried chicken trades crunch for speed — pre-sauced, held under heat, soggy by the time it reaches you. Project 002 is built around the opposite promise: the crust is the product.
Two fries to build the shell, a hand-tossed glaze the moment you order, and a window of seconds between glaze and serve. Loud out of the box. That's the whole point.
2×
Fry Pass
0
Pre-Sauced
∞
Hand Tosses
◇ The Process · 연구 기록
Five steps. No shortcuts.
Step 01
[ PRC-001 ]
Source · Whole-Muscle Chicken
Boneless thigh, hand-trimmed for fat balance. Cold-brined in a light salt and rice-vinegar solution for juiciness and clean flavor.
Step 02
[ PRC-002 ]
Dredge · 바삭함의 과학
A double-dust of potato starch and a touch of rice flour — the ratio that gives dakgangjeong its signature shattering shell instead of a bready coat.
Step 03
[ PRC-003 ]
First Fry · 160 °C
A low, patient fry that cooks the chicken through and dries the crust. Rest on rack for 4 minutes — moisture migrates out, not in.
Step 04
[ PRC-004 ]
Second Fry · 190 °C
A short, hard sear at 190 °C ± 2°. This is where the crunch is built — golden, blistered, glass-thin.
Step 05
[ PRC-005 ]
Glaze · By Hand, To Order
Tossed in small-batch glaze the moment you order — never pre-sauced. The crust stays loud; the glaze stays glossy.
◇ Specimens · 시식 기록
Three styles. One crunch.
Specimen No. 02
Sweet & Spicy
매콤 양념
Gochujang-led glaze with rice syrup and apple. A clean heat that builds without burying the crunch.
Specimen No. 03
Soy Garlic
마늘 간장
Slow-roasted garlic folded into a soy-based glaze with a hint of honey. Glossy, savory-sweet, deeply aromatic.
◇ End of File · KB-P002-2026
Next in the lab — Project No. 003.
A new study is underway. Until then, return to the archive.
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