---
title: Korean Fried Chicken
servings: 4
prep time: 25 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/korean-fried-chicken
---

Gather @chicken wing{1%kg}, @all-purpose flour{50%g}, @rice vinegar{1%tbsp}, @vegetable oil{1.5%l} and @toasted sesame seed{1%tbsp}.

Pat the wings very dry, season with @salt{1%tsp}, and toss in the mixed @potato starch{150%g}, flour and @baking powder{1%tsp} until every crevice is coated.

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. ~{8%minutes}

While they rest, simmer the @gochujang{3%tbsp}, @honey{3%tbsp}, @soy sauce{2%tbsp}, vinegar, @garlic{4%clove} and @ginger{10%g} with a splash of water for 3 minutes into a glossy glaze. ~{3%minutes}

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

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

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