Name: Korean Fried Chicken
Total time: 65 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lb chicken wings; 3/4 cup potato starch; 1/4 cup all-purpose flour; 1 tsp baking powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp garlic powder; 6 cup vegetable oil; 3 tbsp gochujang; 2 tbsp soy sauce; 3 tbsp honey; 1 tbsp brown sugar; 1 tbsp rice vinegar; 5 clove garlic; 1 tbsp fresh ginger; 1 tsp toasted sesame oil; 1 tsp gochugaru; 1 tbsp sesame seeds; 2 stalk scallions

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790 cal42g protein50g carbs46g fat1180mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch65 min activeShortcut30 min active

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Korean Fried Chicken

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Deep Fried65 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken wingssplit into flats and drumettes3 lb

potato starch3/4 cups

all-purpose flour1/4 cups

baking powder1 tsp

kosher salt1 tsp

black pepper1/2 tsp

garlic powder1 tsp

vegetable oilfor frying6 cups

gochujang3 tbsp

soy sauce2 tbsp

honey3 tbsp

brown sugar1 tbsp

rice vinegar1 tbsp

garlicminced5 cloves

fresh gingergrated1 tbsp

toasted sesame oil1 tsp

gochugaruoptional, for extra heat1 tsp

sesame seedsGarnish1 tbsp

scallionsGarnishthinly sliced2 stalks

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the wings very dry with paper towels. Dry skin is what makes crisp chicken, so do not skip this.

2Whisk the potato starch, flour, baking powder, salt, pepper, and garlic powder in a large bowl. Add the wings and toss until every piece is coated, pressing the coating on. Set on a wire rack and let sit 15 minutes so the coating hydrates and clings.

3Pour the vegetable oil into a dutch oven to a depth of about 3 inches and heat to 325°F, checking with a deep-fry thermometer.

4First fry: lower in half the wings, a few at a time so the oil does not crash. Fry 10 to 12 minutes until pale golden and cooked through. Move to a clean wire rack and repeat with the rest. Let rest at least 10 minutes.

5While the wings rest, make the glaze. In a small saucepan combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and gochugaru if using. Simmer over medium-low heat 3 to 4 minutes, stirring, until syrupy and fragrant. Take off the heat and stir in the sesame oil.

6Second fry: bring the oil up to 375°F. Fry the wings in two batches for 3 to 4 minutes until deep golden brown and very crisp. Drain on the rack.

7Toss the hot wings in a large bowl with the warm glaze until evenly coated. Pile onto a platter and finish with sesame seeds and scallions. Serve right away while the crust is still crackly.

8Let the oil cool completely in the pot before you move it, which takes an hour or more. Strain it through a fine sieve into a jar and it is good for two or three more fries; otherwise seal it and discard it. Never pour frying oil down the drain — it hardens in the pipe.