Korean Fried Chicken

In a large bowl, combine Corn Starch (1/4 cup), Kosher Salt (1/2 Tbsp), and Baking Powder (1/2 tsp). Add the Chicken Wings (2 lb) and toss to coat. Shake off any extra seasoning and transfer to a tray. Let it sit in the fridge uncovered for 30 minutes (up to overnight).

Make the sauce. In a small bowl, combine Gochujang (1/2 cup), Honey (3 Tbsp), Sesame Oil (3 Tbsp), Soy Sauce (1 Tbsp), Garlic (2 cloves), Rice Vinegar (1 tsp), and Toasted White Sesame Seeds (1 tsp). Slowly add small splashes of Water (1 Tbsp) until it’s a thin, runny consistency (to help coat the chicken), I used 2 Tbsp of water total. Set aside.

In a large bowl, whisk together Corn Starch (1/2 cup), Potato Starch (1/2 cup), Kosher Salt (1 tsp), Baking Powder (1/2 tsp), 1/2 cup plus 2 Tbsp Water (1/2 cup). If it feels too “sticky”, after whisking for a minute, then add another splash of water and stir until the batter is smooth. Set aside.

Heat 2-3 inches of Vegetable Oil (as needed) in a large, heavy-bottomed pot until the oil is shimmering, and bubbles appear when you stick the end of a chopstick or wooden spoon in the oil. If using a thermometer, bring the oil to 350 degrees F (180 degrees C).

Whisk the batter to remix and add half the wings, tossing to coat. One by one, let the extra batter drizzle off the wings and place into the hot oil. Repeat until you have a single layer across the bottom of the pot. Cook for 6-7 minutes or until they turn a light golden brown - they will stick to the bottom at first, just let them cook for 30 seconds before trying to move them, and they should come up effortlessly.

Transfer to a wire rack or strainer and let cool for a few minutes.

Add back to the oil and cook for 6-7 more minutes or until golden brown and crispy. Transfer to a lined plate. Repeat with the second batch.

Add wings to a large bowl and drizzle with the sauce. Toss gently until fully coated.

Serve immediately, sprinkled with Sesame Seeds (to taste) and Scallions (to taste).