Name: Crispy Korean Fried Chicken
Cook time: 50 min
Total time: 50 min
Ingredients: 2 lbs chicken wings or boneless chicken thighs, cut into bite-sized pieces; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon minced ginger; 1/2 cup potato starch (or cornstarch); Vegetable oil for deep frying; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons soy sauce; 1/4 cup honey or rice syrup; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 tablespoon toasted sesame seeds (for garnish); 1 green onion, sliced (for garnish)

Ingredients

Scale

2 lbs chicken wings or boneless chicken thighs, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon minced ginger
1/2 cup potato starch (or cornstarch)
Vegetable oil for deep frying
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1/4 cup honey or rice syrup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame seeds (for garnish)
1 green onion, sliced (for garnish)

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Instructions

Place the chicken pieces in a large bowl. Add the salt, black pepper, and minced ginger. Toss the chicken thoroughly to ensure every piece is seasoned. Let the chicken sit for about 10 minutes to allow the flavors to penetrate the meat. In a separate shallow dish, place the potato starch. Dredge each piece of chicken in the starch, pressing firmly so the coating sticks. Shake off any excess starch and set the chicken aside on a wire rack.
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower the chicken pieces into the hot oil in batches to avoid overcrowding. Fry the chicken for 7 to 10 minutes until the exterior turns a very light golden color and the meat is cooked through. Remove the chicken with a slotted spoon and let it rest on a wire rack for at least 5 minutes.
Increase the oil temperature to 375°F (190°C). Return the chicken to the oil and fry for another 2 to 3 minutes until the skin becomes golden brown and extremely crunchy. While the chicken fries for the second time, combine gochujang, soy sauce, honey, rice vinegar, and minced garlic in a large pan over medium heat. Simmer the sauce until it bubbles and thickens slightly. Remove the chicken from the oil, drain briefly, and immediately toss it into the pan with the warm sauce. Coat every piece evenly.
Transfer the glazed chicken to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately while the chicken is piping hot and the crust is at its peak crispiness.

Cook Time: 50 minutes