Korean Fried Chicken

Step 1

Pat the chicken wings dry with paper towels and toss them in a bowl with the cornstarch until evenly coated.

Step 2

Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 325°F.

Step 3

Fry the wings in batches for 8 to 10 minutes, turning occasionally, until pale golden and cooked through; drain on a wire rack.

Step 4

Raise the oil temperature to 375°F and fry the wings a second time for 3 to 4 minutes until deep golden brown and crackly-crisp; drain again.

Step 5

While the wings rest, combine the gochujang, soy sauce, garlic, honey, and 1 tablespoon vegetable oil in a saucepan over medium heat.

Step 6

Simmer the sauce, stirring often, for 2 to 3 minutes until it thickens slightly and turns glossy.

Step 7

Add the hot, twice-fried wings to the sauce and toss until every piece is well coated.

Step 8

Check that the chicken reaches an internal temperature of 165°F and shows no pink near the bone before serving.

Step 9

Pile onto a platter, sprinkle with sesame seeds, and serve immediately while crisp.