Korean Fried Chicken

Ingredients

• •2 lb Chicken wings
• •1 cup Potato starch
• •1 tsp Salt
• •0.5 tsp Black pepper
• •4 cups Vegetable oil
• •3 tbsp Soy sauce
• •1 tbsp Rice vinegar
• •3 tbsp Brown sugar
• •3 cloves Garlic
• •1 tbsp Ginger
• •2 tbsp Gochujang
• •1 tsp Sesame oil
• •1 tbsp Sesame seeds
• •2 stalks Green onions

Instructions

1. 1

   Pat wings completely dry with paper towels. Season generously with salt and pepper.

2. 2

   Toss wings in potato starch until evenly coated. Shake off excess.

3. 3

   Heat oil to 350°F (175°C) in a deep pan or Dutch oven. Use a thermometer for accuracy.

4. 4

   Fry wings in batches for 10 minutes until golden but not fully cooked. Remove and rest 5 minutes.

5. 5

   Increase oil temperature to 375°F (190°C). Fry wings again for 3-4 minutes until deeply golden and crispy.

6. 6

   Make sauce: combine soy sauce, rice vinegar, brown sugar, garlic, ginger, and gochujang in a saucepan. Simmer 5 minutes.

7. 7

   Remove sauce from heat. Stir in sesame oil and sesame seeds.

8. 8

   Toss fried wings in sauce until evenly coated. Garnish with chopped green onions and extra sesame seeds.

9. 9

   Serve immediately while crispy. Pair with pickled radish and cold beer for authentic experience.

10. 10

    Chef's note: Double-frying is the secret to Korean fried chicken's legendary crunch. Patience yields perfection.

    💡 The double-fry technique creates a shatteringly crisp crust while keeping the meat juicy. This is the hallmark of Korean fried chicken.