How do I replicate the unique crispiness of Korean fried chicken? I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes online and it seems that there's more cornstarch in the recipe than flour. Some recipes, like this one, uses potato starch and sweet rice flour with some regular flour. 

What is it about these other dry ingredients that give the chicken this other kind of light crunchiness?
It's not so much the dry ingredients as it is the cooking technique, which involves double frying the chicken. 

You'll notice that the recipe you link instructs you to double fry the chicken, and so do others like this one: http://www.seriouseats.com/recipes/2010/04/dinner-tonight-korean-fried-chicken-recipe.html