Korean Fried Chicken

Method

1. 1

   Season the chicken

   Pat the chilled wings very dry, then toss with salt and black pepper for 1 minute at room temperature, until evenly seasoned.

2. 2

   Coat

   Mix cornflour and plain flour in a wide bowl; coat the wings evenly for 2 minutes, then shake off excess until the coating looks dry.

3. 3

   First fry

   Heat the oil in a deep, heavy pot to 160°C over medium heat; fry 4 to 5 wings per batch for 6 to 8 minutes, turning, until pale gold and each thickest piece reaches 74°C.

4. 4

   Drain

   Transfer the cooked wings to a wire rack over a tray and rest uncovered for 5 minutes at room temperature, until the coating looks dry.

5. 5

   Make the sauce

   Stir gochujang, honey, soy sauce, rice vinegar, water, garlic and ginger in a saucepan over low heat for 3 minutes, until gently bubbling and glossy; stir in sesame oil and remove from the heat.

6. 6

   Second fry

   Heat the oil to 180°C over medium-high heat; fry the wings in batches for 1 to 2 minutes, turning, until deep golden and crisp, keeping each batch at or above 74°C inside.

7. 7

   Toss and serve

   Off the heat, toss the hot wings with about half the sauce for 30 seconds, adding more gradually to taste; scatter with sesame seeds and serve immediately with any remaining sauce.

Tips

• Use a deep, heavy pot of at least 5 litres and fill it no more than one-third with oil; lower the wings gently to limit splashing.
• Fry in small batches with space around the pieces, letting the oil return to its target temperature between batches.
• Use a thermometer to check the oil and the thickest part of several wings, without touching bone; never leave hot oil unattended.

Swaps

• Use maple syrup instead of honey.
• Use cider vinegar instead of rice vinegar.
• Use toasted sesame seeds if available.

Storing

Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat in a 200°C oven until crisp and piping hot throughout.