Korean Fried Chicken

Instructions

1. Step 1

   Place the dry chicken wings in a mixing bowl. Add the salt, black pepper, and ginger, toss thoroughly, and let stand for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 1200.0 gr Chicken Wing, 9.0 gr Fine Salt, 10.0 gr Fresh Ginger, 2.0 gr Ground Black Pepper

   Cookware: mixing bowl

2. Step 2

   Add the potato starch and toss until every wing is evenly coated. Shake off loose starch, then arrange the wings on a wire rack set over a rimmed baking sheet.

   Ingredients used: 180.0 gr Potato Starch

   Cookware: mixing bowl, rimmed baking sheet, wire rack

3. Step 3

   Pour the neutral oil into a Dutch oven, leaving ample space above the oil. Heat over medium heat to 170°C, checking with a kitchen thermometer.

   Timer: 10 min (fixed)

   Ingredients used: 1440.0 ml Vegetable Oil

   Cookware: Dutch oven, Kitchen thermometer

4. Step 4

   Fry the chicken in three uncrowded batches until the coating is set and pale golden, about 8 minutes per batch. Transfer each batch to the wire rack with tongs.

   Timer: 8 min (fixed)

   Cookware: Dutch oven, Kitchen thermometer, rimmed baking sheet, tongs, wire rack

5. Step 5

   Let the first-fried chicken rest on the rack for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet, wire rack

6. Step 6

   While the chicken rests, warm the sesame oil in a saucepan over low heat. Add the garlic and cook until fragrant, about 30 seconds.

   Ingredients used: 16.0 gr Garlic, 10.0 ml Sesame Oil

   Cookware: saucepan

7. Step 7

   Whisk in the gochujang, ketchup, rice syrup, soy sauce, rice vinegar, and brown sugar. Bring to a gentle simmer over medium heat, then cook over low heat until glossy and slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 gr Brown Sugar, 60.0 gr Gochujang, 45.0 ml Ketchup, 60.0 gr Rice Syrup, 15.0 ml Rice Vinegar, 30.0 ml Soy Sauce

   Cookware: saucepan, whisk

8. Step 8

   Heat the frying oil to 190°C. Fry the chicken again in three batches until deeply golden and crisp, about 3 minutes per batch; verify that the thickest pieces reach at least 74°C internally.

   Timer: 3 min (fixed)

   Cookware: Dutch oven, Kitchen thermometer, rimmed baking sheet, tongs, wire rack

9. Step 9

   Transfer the warm sauce to a clean mixing bowl. Add the hot fried chicken and toss until evenly glazed.

   Cookware: mixing bowl, saucepan, tongs

10. Step 10

    Sprinkle the glazed chicken with sesame seeds and scallions, then serve immediately.

    Ingredients used: 2.0 piece Scallion, 9.0 gr Sesame Seed