Korean Fried Chicken

Ingredients

• Boneless, skinless chicken thighs, cut into 4 cm pieces 600 g
• Salt 3/4 tsp
• Garlic, minced 8 cloves
• Ginger, grated 1 tsp
• Potato starch 60 g
• All-purpose flour 40 g
• Cold water 120 ml
• Vegetable oil, for deep-frying 1 L
• Gochujang 3 tbsp
• Ketchup 3 tbsp
• Honey 2 tbsp
• Sugar 1 tbsp
• Soy sauce 1 tbsp
• Toasted sesame seeds 2 tsp

Instructions

1. 1

   Season the chicken with the salt, ginger and a third of the garlic and leave it for 10 minutes.

2. 2

   Whisk the potato starch, flour and cold water into a thin batter and coat the chicken in it.

3. 3

   Heat the oil to 170C and fry the chicken in batches for 6 minutes, then drain it on a rack.

4. 4

   Heat the oil to 185C and fry the chicken again for 2 minutes, until very crisp, then drain.

5. 5

   In a large pan, simmer the gochujang, ketchup, honey, sugar, soy sauce and remaining garlic for 2 minutes, until glossy.

6. 6

   Toss the chicken in the glaze off the heat, sprinkle with sesame seeds and serve right away.