Korean Fried Chicken

Ingredients

• •2 lb chicken wings
• •Salt and pepper, for seasoning
• •1 cup potato starch (or cornstarch)
• •2 cups vegetable oil for frying
• •3 tbsp gochujang
• •2 tbsp honey
• •1 tbsp brown sugar
• •2 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •2 cloves garlic, minced
• •1 tsp grated ginger

Steps

1. 1.Pat the chicken wings dry, season with salt and pepper, then toss in potato starch to coat, pressing it on firmly; let rest on a wire rack for 10-15 minutes to help the coating set.
2. 2.Heat the oil to 325°F and fry the wings in batches for about 8 minutes until cooked through but pale; drain.
3. 3.Increase the oil temperature to 375°F and fry the wings a second time for 2-3 minutes until deeply golden and crackling-crisp - this second fry is what boils off the remaining moisture for real Korean-style crunch.
4. 4.Whisk together the gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan, and simmer for 2-3 minutes until slightly thickened.
5. 5.Toss the double-fried wings in the sauce while still hot until well coated.