Crispy double-fried Korean chicken

Name: Crispy double-fried Korean chicken
Yield: 1 batch
Ingredients: 900 g chicken wings, split at the joint; 1.5 tsp kosher salt; 1 tsp baking powder; 120 g potato starch; 60 g cornstarch; neutral oil for frying; 3 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp rice vinegar; 3 tbsp honey; 1 tbsp brown sugar; 4 cloves garlic, grated; 1 tbsp grated ginger; 1 tbsp toasted sesame oil; 3 spring onions, sliced; 1 tbsp toasted sesame seeds

Final version from attempt #3 — tested through 3 attempts.

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Ingredients

900gchicken wings, split at the joint
1.5tspkosher salt
1tspbaking powder
120gpotato starch
60gcornstarch
neutral oil for frying
3tbspgochujang
2tbspsoy sauce
2tbsprice vinegar
3tbsphoney
1tbspbrown sugar
4clovesgarlic, grated
1tbspgrated ginger
1tbsptoasted sesame oil
3spring onions, sliced
1tbsptoasted sesame seeds

Method

1. Pat wings bone-dry, toss with salt and baking powder, rest uncovered on a rack in the fridge for 4 hours. 2. Just before frying, toss in the potato + cornstarch blend until every surface is dusty-white. 3. First fry: 325°F (165°C) for 4 minutes, in two batches so the oil stays above 300°F. Rest on a rack 10 minutes. 4. Second fry: 375°F (190°C) for 3–4 minutes until the wings are deep amber and sound hollow when tapped together. 5. Glaze: simmer gochujang, soy, vinegar, honey, brown sugar, garlic and ginger in a wide pan for 2–3 min until syrupy. Off heat, swirl in sesame oil. 6. Toss the wings in the glaze for no more than 20 seconds, plate, and shower with spring onions and sesame.