Korean Fried Chicken

The double fry is not a gimmick. The first pass cooks the chicken through and drives off surface moisture, the second sets a shell hard enough to survive being coated in a wet sauce. Skip it and you have very good chicken for about ninety seconds.

1. 1

   Pat the wings bone dry with kitchen paper, then toss them in the cornflour, flour and baking powder until chalky all over.

   For this step

   • 1 kg (1000 g) chicken wings
   • 1 cup (120 g) cornflour (cornstarch)
   • ¼ cup (32 g) plain flour
   • 1 tsp (4 g) baking powder
2. 2

   Heat the oil to 160C. Fry the wings in batches for 8 minutes, until cooked through but still pale. Lift them onto a rack.

   For this step

   • 1 kg (1000 g) chicken wings
3. 3

   Rest them for at least 5 minutes. This pause lets the steam escape, and it is what makes the second fry work.

4. 4

   Raise the oil to 190C and fry each batch again for 3 minutes until deep gold and audibly hard.

5. 5

   Warm the gochujang, honey, vinegar and garlic in a wide pan for 2 minutes until glossy.

   For this step

   • 3 tbsp gochujang
   • 3 tbsp (63 g) honey
   • 1 tbsp rice vinegar
   • 4 cloves garlic
6. 6

   Take the sauce off the heat, add the wings and toss fast. Sesame seeds over the top and serve at once.

   For this step

   • 1 kg (1000 g) chicken wings
   • 1 tbsp toasted sesame seeds

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