Korean fried chicken

Ingredients

• 900 g chicken wings or thighs
• 140 g cornstarch
• 3 tbsp gochujang
• 2 tbsp honey
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1.5 l neutral frying oil
• to taste fine salt
• to taste ground black pepper
• 1 tbsp toasted sesame seeds
• 1 piece scallion

Method

1. Carefully pat the chicken dry with paper towels, then season with salt and pepper; the surface must be dry to the touch before coating.
2. Pour the cornstarch into a large bowl, add the chicken, and massage to coat each piece in a thin layer; let rest for a few minutes until the cornstarch adheres and barely falls off.
3. Heat the oil in a deep pot until a shimmering veil appears on the surface; drop the chicken in small batches and fry until the crust is pale and firm, and the pieces produce almost no more loud bubbles, about ten minutes depending on their size.
4. Drain the chicken on a wire rack and let it rest while the steam escapes; the crust should look matte and slightly dry.
5. Increase the heat of the oil until it is very hot but not smoking, then drop the chicken back in until it turns deeply golden, sounds very hollow against the tongs, and is shatteringly crisp, about a few minutes.
6. While the chicken rests, gently heat the gochujang, honey, soy sauce, grated garlic, and rice vinegar in a small saucepan; stir until you get a glossy, fragrant sauce that coats the spoon, without letting it burn.
7. Place the crispy chicken in a large bowl, add some of the hot sauce, and toss quickly to coat without softening the entire crust; keep a few pieces plain if you want to vary the bites.
8. Serve immediately with finely sliced scallion and toasted sesame seeds; the ideal contrast is a crunchy crust, a sticky sauce, and a spicy heat that remains pleasant.

Nutrition

Per serving

Energy

624.2 kcal

Protein

25.25 g

Carbohydrate

41.52 g

Fat

39.75 g

Fibre

1.16 g

Calcium

29.39 mg

Iron

0.62 mg

Magnesium

16.3 mg