Rice flour-battered Korean fried chicken delivers extra-crispy skin from the gluten-free coating, available in classic or sauced styles with cucumber and radish. The rice flour technique creates a lighter, lacier crunch that distinguishes it from wheat-based versions while staying shatteringly crisp. Juiciness persists through the delicate shell, with flavors shining in honey or garlic applications. Bowls arrive heaping, blending chicken with rice for a complete meal.