Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 1 h
Yield: 4
Cuisine: Korean
Ingredients: 2 lb chicken wings or bite-size thigh pieces; 1 cup cornstarch; salt and pepper; oil; 3 tbsp gochujang (Korean chile paste); 2 tbsp soy sauce; 3 tbsp brown sugar; 1 tbsp rice vinegar; 3 cloves garlic; 1 tsp ginger; 1 tsp sesame oil; 1 tbsp sesame seeds

Extra-crackly double-fried chicken tossed in a sweet, sticky, garlicky-spicy glaze.

Korean 1 hour 4 servings

World KitchenMainsChickenKoreanFried

Ingredients

4 srv

2 lbchicken wings or bite-size thigh pieces
1 cupcornstarch
salt and pepper (to taste)
oil (for frying)
3 tbspgochujang (Korean chile paste)
2 tbspsoy sauce
3 tbspbrown sugar
1 tbsprice vinegar
3 clovesgarlic (minced)
1 tspginger (grated)
1 tspsesame oil
1 tbspsesame seeds (to serve)

Instructions

1
Season the chicken with salt and pepper, then toss thoroughly in cornstarch to coat.
2
Fry in 350°F (175°C) oil in batches until golden and cooked through, about 8 minutes. Drain.
08:00
3
Increase the oil to 375°F (190°C) and fry each batch again for 2-3 minutes, until deeply golden and extra crisp. Drain.
03:00
4
Meanwhile, whisk the gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil together in a saucepan and simmer 2-3 minutes until glossy.
03:00
5
Toss the twice-fried chicken in the warm glaze and scatter with sesame seeds.

Notes

The double-fry is what keeps it crisp under the sticky glaze — don't skip the second fry.

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