Korean Twice-Fried Chicken
The crispiest chicken on earth: double-fried for a shatteringly crisp crust, tossed in a sweet-spicy-sticky gochujang glaze with toasted sesame.
🛒 Ingredients
- 1.2kg chicken wings or drumettes
- 1 cup potato starch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp toasted sesame seeds
- 4 spring onions, sliced
- oil for deep frying
👨🍳 Method
- 1
Pat chicken completely dry. Season with salt and pepper.
- 2
Mix potato starch, flour, and baking powder. Coat chicken thoroughly.
- 3
First fry: 160°C for 8 minutes. Remove and rest 5 minutes.
- 4
Second fry: 190°C for 4-5 minutes until deeply golden and shatteringly crisp.
- 5
Simmer gochujang, honey, soy, vinegar, garlic, and ginger until glossy, about 3 minutes.
- 6
Toss hot fried chicken in sauce immediately.
- 7
Garnish with sesame seeds and spring onions.
💡 Chef's Tips
- →Potato starch is the secret to the glass-like crust — cornstarch is a reasonable substitute.
- →The rest between fries lets the crust set and releases steam.
- →Toss in sauce only at the last second to preserve the crunch.
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