Korean Fried Chicken

Serves 4

Ingredients

• 2 lbs (about 900 g) chicken wings or drumettes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup potato starch or cornstarch
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup cold water
• 4 cups (for frying) vegetable oil
• 3 Tbsp gochujang (Korean chili paste)
• 2 Tbsp ketchup
• 2 Tbsp soy sauce
• 3 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp rice vinegar or apple cider vinegar
• 1 tsp sesame oil
• 4 cloves minced garlic
• 1 Tbsp toasted sesame seeds
• 2 stalks thinly sliced green onions

Instructions

1. 1Pat the chicken pieces very dry with paper towels. In a large bowl, toss with salt, black pepper, and garlic powder. Let sit 10 minutes.
2. 2In a separate bowl, whisk together potato starch, flour, baking powder, and cold water until a thin batter forms. Add the seasoned chicken and toss until lightly coated.
3. 3Heat vegetable oil in a large heavy pot or Dutch oven to 325°F (use a thermometer).
4. 4Working in batches to avoid crowding, fry the chicken for 6–7 minutes until pale golden. Remove to a wire rack and let rest 5 minutes.
5. 5Increase oil temperature to 375°F. Fry the chicken a second time for 4–5 minutes until deeply golden and extra crispy. Drain on the wire rack.
6. 6While the chicken fries the second time, combine gochujang, ketchup, soy sauce, honey, brown sugar, vinegar, sesame oil, and minced garlic in a small saucepan.
7. 7Bring sauce to a simmer over medium heat, stirring until smooth and slightly thickened, about 2 minutes. Remove from heat.
8. 8Place the hot double-fried chicken in a large clean bowl. Pour the warm sauce over it and toss gently until every piece is evenly coated.
9. 9Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with pickled radish or kimchi on the side.