KOREAN FRIED CHICKEN

COOKING TIME:

About 45 minutes

SERVINGS:

4 servings

INGREDIENTS:

FOR THE CHICKEN

2 pounds chicken wings

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking soda

⅓ cup all-purpose flour

¼ cup potato starch or corn starch

1 egg

7 to 8 cups vegetable oil for frying

FOR THE SAUCE

3 cloves garlic, minced

2 teaspoons vegetable oil

¼ cup gochujang (Korean hot pepper paste)

⅓ cup ketchup

Sesame seeds for garnish

Korean chili flakes for garnish (optional)

INSTRUCTIONS:

PREPARE THE CHICKEN

Wash the chicken wings and pat completely dry with paper towels.

Season with salt, pepper and baking soda.

Add the flour and potato starch.

Crack in the egg and mix until the chicken is evenly coated.

FIRST FRY

Heat oil to 350 degrees in a deep pot.

The oil should be 2 to 3 inches deep.

Add the chicken in one batch and fry for 12 minutes.

Remove to a wire rack or strainer.

To test oil temperature without a thermometer, dip a piece of chicken in the oil. If small bubbles rise immediately, the oil is ready.

SECOND FRY

Let the chicken rest for 10 minutes.

Return the chicken to the hot oil.

Fry for 10 to 12 minutes until deep golden brown and very crunchy.

Remove to a wire rack.

MAKE THE SAUCE

Heat the vegetable oil in a pan over medium heat.

Add the garlic and cook until fragrant.

Add the gochujang and ketchup.

Stir until the sauce is shiny and combined.

TOSS AND SERVE

Add the hot chicken to the sauce and toss to coat.

Sprinkle generously with sesame seeds.

Add Korean chili flakes for extra heat if desired.