Korean fried chicken is famous for its ultra-crunchy coating and sticky, spicy-sweet glaze. Double frying creates a shatteringly crisp crust that stays crunchy even after saucing.
Ingredients You Will Need
Use chicken wings or drumettes, potato starch or cornstarch, flour, salt, pepper, and oil for frying. For the sauce, combine gochujang, soy sauce, honey, garlic, ginger, rice vinegar, and a little sesame oil.
Step-by-Step Instructions
Pat the chicken dry and season it with salt and pepper. Coat each piece in a mixture of starch and flour. Fry at 325°F for about 10 minutes, then rest the chicken for 10 minutes. Raise the oil to 375°F and fry again for 4 to 5 minutes until deeply golden and crisp. Simmer the sauce ingredients in a pan until slightly thick, then toss the chicken quickly to coat.
Never skip the second fry, since it removes extra moisture from the coating. Sauce the chicken just before serving, and sprinkle with sesame seeds and sliced green onions.
Serving Ideas
Pair with pickled radish, cold beer, or steamed rice for a classic Korean-style meal.
Final Thoughts
Spicy Korean fried chicken takes a little extra effort, but the crunch and bold flavor are worth every minute.
