“Korean fried chicken is lighter than other styles of fried chicken. The skin is barely battered and crispier, and meat very moist. Essentially, chicken is fried twice, once to drain the fat”
for me it’s all about the spices/flavors. No bleu cheese or ranch is needed. I’m an amateur at this, have only had “bonchon tenders” 2x
https://www.nytimes.com/2007/02/07/dining/07fried.html