Ingredients
Chicken
- 500 g chicken wings or thighs
Coating
- 80 g potato starch
- on
- black pepper
Sauce
- 1 c. à s. gochujang
- 2 c. à s. soy sauce
- 2 c. à s. honey
- 2 minced garlic cloves
Deep frying
- vegetable oil (for frying)
Instructions
- 1
Coating: Season the chicken pieces with salt and pepper, then coat them generously with potato starch until completely covered. The starch is the secret to the characteristic crispy crust of Korean fried chicken.
- 2
First frying: heat the oil to 170°C. Fry the pieces for 7 minutes, then remove them and leave them to rest for 2 minutes on a rack. This resting period allows the steam to escape and prepares them for the second frying.
- 3
Second frying: immerse the pieces in the oil again for 2 to 3 minutes until they turn a deep golden brown and become extremely crispy. Double frying is what sets Korean fried chicken apart from other types.
- 4
Glazed sauce: In a small skillet, heat the soy sauce, gochujang, honey, and minced garlic over medium heat until simmering. Immediately coat the fried chicken in the hot sauce to coat it well. Serve immediately.
