Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs chicken wings, drums and flats separated; 1 cup cornstarch; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tbsp sesame seeds, for garnish; 4 cups vegetable oil, for frying

Double-fried for an impossibly shatteringly crispy coating that stays crunchy even after being drenched in a sticky, sweet-and-spicy gochujang glaze. This is a labor of love that rewards patience with the crunchiest fried chicken you will ever eat.

30mCook

20mPrep

HardDifficulty

1.5kForks

2.9kCooked

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Ingredients

2 lbschicken wings (drums and flats separated)
1 cupcornstarch
0.5 cupall-purpose flour
1 tspsalt
0.5 tspblack pepper
3 tbspgochujang
2 tbspsoy sauce
2 tbsphoney
1 tbsprice vinegar
2 clovesgarlic (minced)
1 tbspsesame seeds (for garnish)
4 cupsvegetable oil (for frying)

Instructions

Step 0 of 6 completed

Pat chicken completely dry. Mix cornstarch, flour, salt, and pepper in a bowl. Toss chicken in the coating until thoroughly coated.

Heat oil to 325F. Fry chicken in batches for 8-10 minutes until cooked through but only lightly golden. Remove to a rack.

Let chicken rest for 10 minutes while you raise the oil temperature to 375F.

Fry the chicken a second time for 3-4 minutes until deeply golden and very crispy.

While chicken fries the second time, whisk gochujang, soy sauce, honey, rice vinegar, and garlic in a large bowl.

Toss the hot, crispy chicken in the sauce. Sprinkle with sesame seeds and serve immediately.