Ingredients:

  • 1 kg chicken wings or bite-sized thigh pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp grated ginger
  • 100g potato starch or cornstarch
  • Neutral oil for frying
  • 3 tbsp gochujang (Korean chili paste)
  • 3 tbsp soy sauce
  • 4 tbsp rice syrup or honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp sesame oil

Instructions:

  1. Pat the chicken completely dry with paper towels. Season with salt, pepper, and ginger. Coat each piece thoroughly in the potato starch, pressing it in. Let it sit for 5 minutes until the starch looks slightly damp.
  2. Heat oil in a heavy-bottomed pot to 175°C (350°F). Fry the chicken in batches for 7–10 minutes until pale and firm.
  3. Remove the chicken and let it rest on a wire cooling rack for 5 minutes to allow internal steam to escape.
  4. Increase the oil temperature to 200°C (390°F) and perform the second fry until the exterior is deeply golden and shattering-crisp.
  5. In a separate pan, combine gochujang, soy sauce, rice syrup, brown sugar, rice vinegar, garlic, and sesame oil. Simmer until slightly thickened and caramelized.
  6. Toss the hot fried chicken in the glaze until evenly coated and serve immediately.