Lets make traditional market-style Korean fried chicken!Ive introduced you to many kinds of Korean fried chicken before, and now I want to show you one more! Its called sijang-tongdak: 시장통닭 (literally: “market chicken”). Unlike some other Korean fried chicken recipes this one doesnt use a coating sauce. The chicken is just dipped in a batter and double fried. Its super crispy and delicately crunchy on the outside and soft and juicy on the inside.Every Korean market has a food section, and this chicken is one of the most popular items because its cheap and delicious. The batter uses roasted soybean powder, which give it a beautiful color and a nutty flavor. I learned this tip from the Korean fried chicken shop near my cousins house in Korea. She lived in the market, right next to the chicken place, and every time she had guests over she would run out and get some chicken from the shop. Who wouldnt like hot and crispy freshly fried chicken?One day I followed her to the shop and got a chance to see how they made the chicken and ask some questions. Normally the shop wouldnt tell anyone their secrets, but the owner was friends with my cousin, so she gave me her tips. This chicken is irresistible! Its best to eat it right after making it, when its hot and fresh and crispy. It will get soggy if you wait too long.