Ingredients:

  • 2 lbs chicken wings or boneless thighs
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp grated fresh ginger
  • 1/2 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 large egg
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 cups vegetable oil for frying

Instructions:

  1. Pat 2 lbs chicken wings or boneless thighs completely dry with paper towels. Note: Surface moisture is the enemy of a good sear.
  2. Season with 1 tsp fine sea salt, 1/2 tsp black pepper, and 1 tsp grated fresh ginger.
  3. In a large bowl, whisk 1 large egg with 1/2 cup potato starch, 1/4 cup all purpose flour, and 1/2 tsp baking soda until a thick, pasty batter forms.
  4. Toss the chicken in the batter, ensuring every nook and cranny is coated.
  5. Heat 2 cups vegetable oil in a heavy pot to 170°C.
  6. Fry the chicken in batches for 7 to 10 minutes until the coating is pale gold and firm.
  7. Remove chicken and let it rest on a wire rack for 2 minutes. Note: This lets internal steam escape so it doesn't soften the crust later.
  8. Increase oil heat to 190°C and fry the chicken again for 2 to 3 minutes until a deep golden brown and audibly hard.
  9. While the second fry happens, simmer 3 tbsp gochujang, 2 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp toasted sesame oil in a small pan until thick and glossy.
  10. Transfer hot chicken to a large bowl, pour the warm glaze over, and toss quickly until every piece is lacquered and gleaming.