# Chef Esther Choi's Two-Step Crispy Chicken Wings Method Reveals the Korean Technique Behind Perfect Crust
Esther Choi, the award-winning chef and owner behind restaurants including Mokbar, has developed a reproducible method for achieving exceptionally crispy chicken wings. Her approach reflects decades of Korean culinary tradition distilled into a practical home-cooking technique.
Choi's method relies on two essential steps that transform ordinary wings into restaurant-quality results. The process prioritizes texture through a combination of techniques rooted in Korean fried chicken preparation, where the contrast between a shatteringly crisp exterior and juicy interior defines excellence.
Choi's influence extends well beyond her restaurant empire. She hosts programming on Food Network, has published cookbooks sharing her culinary philosophy, and recently launched Sessy, her own condiment brand featuring soy sauce and gochujang. These products stock her personal pantry alongside rice as foundational ingredients. Her condiments reflect her commitment to providing home cooks access to quality components she trusts for both professional and domestic cooking.
Korean fried chicken represents a distinct category within global fried chicken culture. Unlike Southern American versions that often emphasize heavy breading and seasoning, Korean fried chicken typically features a thinner, more delicate crust that shatters when bitten. The cooking process often involves double-frying or specific temperature management to achieve this texture. Choi's two-step method likely incorporates these principles.
The technique's accessibility matters for home cooks seeking professional results without specialized equipment. Choi has built her entire career on making Korean cuisine approachable to American audiences, translating restaurant techniques into home kitchens. Her cookbook work and Food Network presence consistently emphasize demystifying traditional methods.
Her condiment line, Sessy, represents a natural extension of her philosophy. By producing her own gochujang and soy sauce, Choi controls quality and ensures consistency. Home cooks using her products benefit from ingredients formulated by someone with her level of expertise. The line also signals her confidence in specific flavor profiles and production methods.
The rise of Korean cuisine in American dining reflects broader shifts in restaurant culture and home cooking trends. Fried chicken topped with gochujang-based glazes, served with pickled vegetables, or finished with crispy garlic has moved from specialty Korean restaurants into mainstream menus. Choi's visibility accelerates this normalization.
Her work across multiple platforms, restaurants, television, and products positions her as a brand builder in addition to a practitioner of her craft. Chef-authored condiment lines have become increasingly common, with personalities ranging from Bobby Flay to Ina Garten producing their own offerings. Choi's entry into this space reflects her established audience and trusted voice.
The practical value of Choi's chicken wing method extends beyond technique. It represents permission for home cooks to attempt traditionally restaurant-bound preparations. Professional methods often depend on equipment or ingredients perceived as inaccessible. By sharing her specific two-step process, Choi removes perceived barriers between professional and domestic cooking.
Her Korean heritage shapes not just what she cooks but how she approaches teaching. Korean food culture emphasizes foundational techniques and quality ingredients as superior to complicated procedures. This philosophy aligns with her simplified approach to fried chicken mastery.