Korean double-fried fried chicken with gochujang glaze

Ingredients

Chicken

• 1.2 kg chicken wings, jointed
• 1 tsp salt
• 1 tsp black pepper

Dredge

• 100 g cornflour
• 60 g plain flour
• 1 tsp baking powder
• 1 tsp salt

Glaze

• 3 tbsp gochujang
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, crushed
• 1 tbsp toasted sesame seeds
• 2 spring onions, sliced

Fry

• 1 litre sunflower oil

Method

1. Season. Pat wings very dry. Season with salt and pepper.
2. Dredge. Toss wings in cornflour, flour, baking powder, salt. Press coating on.
3. First fry. Heat oil to 160°C. Fry wings 8 minutes. Drain on a rack. Rest 5 minutes.
4. Second fry. Crank oil to 180°C. Fry again 5-6 minutes until deep golden and shatter-crisp.
5. Glaze. Whisk gochujang, honey, soy, vinegar, sesame oil, garlic in a wide pan. Warm through 1 minute.
6. Toss. Add wings. Toss 1 minute to coat. Don’t drown.
7. Serve. Pile high, scatter sesame seeds and spring onions.

Tips

• Double-fry is the secret. First fry cooks, second fry crisps the crust.
• Cornflour in the dredge. Flour alone = chewy crust. Cornflour = shattering crisp.
• Toss in the glaze just before serving. Don’t drown the wings — coat them.