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Korean fried chicken

Twice fried, so it stays crisp under the sauce.

Korean fried chicken
Photo: KOREA.NET, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make korean fried chicken

One way to do it. The same ones the app hands you once you have decided.

Fried twice, sauced late

60 minutes · serves 3 · Medium

What you need

  • 800g chicken wings
  • 4 tbsp potato starch
  • 1 tsp salt
  • Oil for frying
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 3 cloves garlic
  • 1 tbsp rice vinegar

What you do

  1. 1Dry the wings properly and toss in salt and potato starch. Starch, not flour — it is what makes it glassy.
  2. 2Fry at 160C for 8 minutes. They will look pale and disappointing. Lift them out and rest 10 minutes.
  3. 3Fry again at 190C for 3 minutes. The second fry drives out the water the first one loosened, and is why it stays crisp under sauce.
  4. 4Warm the sauce ingredients together until glossy.
  5. 5Toss at the last possible second and eat immediately.