What sets Korean fried chicken apart is that it's double fried to achieve, a crispy, crunchy golden brown crust. The first fry is at a lower temperature to render out the fat from the skin and partially cook the chicken. For this reason, the temperature of the first fry should not be too high, otherwise you'll burn the chicken. The second fry is at a higher temperature that completely cooks the chicken, makes the skin crispy, and makes the batter crunchy. This ensures that any sauce that's added to the chicken doesn't make the batter soggy.