Double-Fried Yangnyeom Chicken with Sesame & Scallion

⏱ 60 min · Serves 4

Shatteringly crisp double-fried chicken tossed in a sticky, glossy gochujang glaze that's equal parts sweet, garlicky and gently fiery. The kind of Korean fried chicken that stays crunchy long enough to reach the table — just about.

Per serving: 682 kcal · 42.0g protein · 45.0g carbs · 37.0g fat

Ingredients

• 900g chicken wings, split into drumettes and flats (or boneless thighs, cut into chunks)
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 1 tbsp grated fresh ginger
• 2 tbsp milk or soju (optional, to soften any gaminess)
• 80g potato starch (or cornflour)
• 40g plain flour
• 1/2 tsp baking powder
• 1 large egg white
• 1.5 litres neutral oil, for frying
• 3 tbsp gochujang
• 3 tbsp ketchup
• 2 tbsp honey
• 2 tbsp rice syrup or golden syrup
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 5 garlic cloves, finely grated
• 1 tsp gochugaru (Korean chilli flakes), optional for extra heat
• 2 tbsp water
• 1 tbsp toasted sesame seeds
• 3 spring onions, finely sliced
• Crushed roasted peanuts, to serve (optional)

Method

1. Pat the chicken very dry. Toss with the salt, pepper, ginger and milk or soju and leave 15 minutes at room temperature.
2. Whisk the potato starch, flour and baking powder in a large bowl. Add the egg white to the chicken and mix, then tip the chicken into the dry mix and toss hard, pressing the coating on so it looks craggy and dry. Rest on a rack for 10 minutes.
3. Heat the oil in a deep pot to 160C. Fry the chicken in 2-3 batches for 7-8 minutes until pale golden and cooked through. Drain on a rack and rest at least 10 minutes.
4. Meanwhile make the glaze: combine gochujang, ketchup, honey, syrup, soy, vinegar, sesame oil, garlic, gochugaru and water in a wide pan. Simmer gently 3-4 minutes until glossy and just thick enough to coat a spoon. Keep warm off the heat.
5. Raise the oil to 190C. Fry the chicken again in batches for 2-3 minutes until deep golden and audibly crisp. Drain briefly on a rack.
6. Tip the hot chicken into the warm glaze and toss quickly to coat — 20 seconds, no longer, so it stays crunchy.
7. Pile onto a platter, shower with sesame seeds, spring onions and peanuts. Serve immediately with cold beer and pickled radish.