Korean Fried Chicken -- Madness Kingdom

Method

Step 1

Pat the chicken very dry, then toss in a bowl with the salt, pepper, and grated ginger. Let it sit for 10 minutes while you prepare everything else.

Step 2

In a separate bowl, whisk the potato starch and flour together. Coat each piece of chicken thoroughly, pressing so the starch sticks, then shake off the excess.

Step 3

Pour the oil into a deep heavy pot, filling it no more than halfway, and heat over medium to 330 degrees Fahrenheit. Use a thermometer; correct temperature is the key to crispiness.

Step 4

Fry the chicken in batches of 5 or 6 pieces for 7 to 8 minutes, turning occasionally, until pale golden and cooked through. Do not crowd the pot or the temperature will crash.

Step 5

Lift the chicken onto a wire rack set over a tray and let it rest for 5 minutes. Let the oil come back up to temperature.

Step 6

Raise the oil to 350 degrees Fahrenheit for the second fry.

Step 7

Fry each batch a second time for 3 to 4 minutes until deeply golden and very crisp. This double fry is what makes the crust shatter-crunchy.

Step 8

Drain again on the wire rack while you make the sauce.

Step 9

In a large skillet over medium heat, combine the gochujang, ketchup, honey, soy sauce, rice vinegar, and garlic. Simmer for 2 to 3 minutes, stirring, until it thickens into a glossy glaze.

Step 10

Add all the fried chicken to the skillet and toss quickly with tongs until every piece is evenly coated. Work fast so the crust stays crisp.

Step 11

Transfer to a platter and sprinkle generously with sesame seeds.

Step 12

Serve immediately while hot and crunchy, with pickled radish cubes on the side to cut the richness.

Tips from the test kitchen

Potato starch fries up crispier than flour alone; do not skip it if you can find it.
Frying twice is essential, so resist the urge to shortcut to one fry.

Korean Fried Chicken