Korean Fried Chicken

What You'll Need

For the chicken

• two pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed, drumettes and flats separated
• one half cup potato starch or cornstarch
• one third cup all-purpose flour
• one half teaspoon kosher salt
• one half teaspoon freshly ground black pepper
• one half teaspoon baking soda
• one large egg, lightly beaten
• Corn oil for deep-frying

For the sauce

• two teaspoons corn oil
• three garlic cloves, minced
• one third cup ketchup
• one third cup brown rice syrup (ssal-yeot), corn syrup, or sugar
• one quarter cup Korean hot pepper paste (gochujang)
• two teaspoons distilled white or apple cider vinegar
• one tablespoon toasted sesame seeds

How to Make It

1. Make the wings:Combine the chicken, potato starch, flour, salt, pepper, baking soda, and egg in a large bowl and mix with a wooden spoon or your hand until the chicken is well coated.
2. Heat about four inches of corn oil in a deep pot over high heat until it reaches 350°F.
3. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil.
4. If it bubbles, it is ready.
5. One by one, carefully add the chicken to the pot, in batches if necessary to avoid crowding, and fry, turning a few times, until crunchy, ten to twelve minutes. Transfer to a strainer and shake to drain, then transfer the chicken to a large bowl.
6. Return the oil to 350°F and fry a second batch, if necessary.
7. As it sits, the chicken will become less crunchy.
8. Meanwhile, make the sauce: While the chicken is frying, heat a large heavy pan over medium-high heat.
9. Add the corn oil and garlic and cook, stirring, for 30 seconds.
10. Add the ketchup, brown rice syrup, hot pepper paste, and vinegar. Turn the heat down to low and cook, stirring with a wooden spoon, until the sauce bubbles and becomes shiny, about seven minutes.
11. Fry the wings again: Fry in batches, turning a few times, until the wings are golden brown and very crunchy on the outside, ten to twelve minutes.
12. Transfer the wings to a strainer and shake to drain, then add them to the pan with the sauce and stir until the chicken is coated.

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