Korean Fried Chicken

Method

1. 1

   Pat the wings very dry, season with salt, and toss in the mixed potato starch, flour and baking powder until every crevice is coated.

   💡 Dry chicken and a thin starch coat are the secret — thick wet batter turns leathery.

2. 2

   Heat the oil to 165°C and fry the wings in batches for 8 minutes; they should be cooked through but pale. Rest them on a rack.

3. 3

   While they rest, simmer the gochujang, honey, soy sauce, vinegar, garlic and ginger with a splash of water for 3 minutes into a glossy glaze.

4. 4

   Raise the oil to 190°C and fry the wings a second time, 4 minutes, until deeply golden and rigid when tapped.

   💡 The second fry at higher heat is what buys you a crust that survives the sauce.

5. 5

   Toss the hot wings through the warm glaze in a big bowl until lacquered.

6. 6

   Pile onto a platter, scatter with sesame seeds, and serve immediately — ideally with something cold to drink.