Gochujang Fried Chicken

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Dry and salt the wings, then coat with starch and rice flour.

3. 3

   Fry at moderate heat until cooked, drain and rest. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Fry again at higher heat until deeply crisp. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

5. 5

   Simmer gochujang, soy, syrup, garlic and ginger into a glossy sauce. Keep only small bubbles breaking the surface and begin checking after 23 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Toss chicken quickly in the glaze and finish with sesame. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.