Korean Fried Chicken

• 3 lb chicken wings and drumettes
• 1 cup potato starch
• 3 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic
• 1 inch ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 4 cups vegetable oil

How to Make It

1. 1

   Cut chicken wings and drumettes into individual pieces. Pat very dry.

2. 2

   Season with salt, pepper, garlic powder, and ginger. Coat in potato starch (not cornstarch — lighter and crispier).

3. 3

   First fry: heat oil to 320°F, fry chicken in batches 7-8 minutes until cooked through but barely golden. Drain.

4. 4

   Increase oil to 375°F. Second fry: fry same pieces 3-4 minutes until deeply golden and crackling crisp.

5. 5

   Make yangnyeom sauce: combine gochujang, honey, soy sauce, garlic, ginger, rice vinegar, and sesame oil in saucepan. Simmer until glossy.

6. 6

   Toss hot chicken in sauce immediately before serving, or serve sauce on the side.

7. 7

   Garnish with sesame seeds and sliced scallions. Serve with pickled daikon.