양념치킨 — Print Recipe — The Culinary Codex

Double-fried chicken pieces tossed in a glossy, sticky-sweet gochujang glaze with garlic, soy, and a shower of sesame seeds — Korea's wildly addictive answer to fried chicken.

Ingredients

1 kg chicken wings and drumettes
200g potato starch
100g all-purpose flour
2 eggs
1 tsp salt
Vegetable oil for frying
Sauce: 4 tbsp gochujang
3 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp ketchup
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp sesame oil
Sesame seeds
Sliced green onion

Instructions

1 Pat chicken pieces completely dry. Season with salt. Dip in beaten egg, then coat thoroughly in a mix of potato starch and flour.
2 Heat oil to 160°C (320°F). Fry chicken in batches for 8-10 minutes until cooked through but still pale. Drain on a wire rack.
3 Increase oil temperature to 190°C (375°F). Fry the chicken a second time for 3-4 minutes until shatteringly crispy and deep golden.
4 While chicken fries the second time, combine gochujang, honey, soy sauce, rice vinegar, ketchup, garlic, and ginger in a wok over medium heat. Simmer until slightly thickened.
5 Add the hot double-fried chicken to the sauce and toss vigorously until every piece is glazed.
6 Finish with sesame oil, sesame seeds, and sliced green onion. Serve immediately.

Did You Know?

Korean fried chicken is always double-fried — the first fry cooks it through, the second at higher heat creates the extraordinarily crispy crust that stays crunchy even under the sticky sauce.