KFC

Korean-style fried chicken has just got that crazy crunch. Dressing it in a spicy-sweet gochujang sauce makes it even more appealing. We tinkered with our batter until we came up with just the right mix: We dredge pre-salted chicken in a dry mix of cornstarch, rice flour, and all-purpose flour, then add a little water to the bowl to make a wet batter for a second coating. The results fry up crisp enough to stand up to the sauce without getting slimy or soggy or becoming a rock-hard shell. O