Yangnyeom Chicken (Korean Fried Chicken)

Ingredients

• 2 1/4 lbchicken wings, separated into flats and drumettes
• 1 tspsea salt
• 1/2 tspblack pepper
• 3 1/2 ozpotato starch, cornflour works but is less shattery
• 1 1/2 quartsvegetable oil, for frying
• 3 tbspgochujang
• 2 tbsptomato ketchup
• 2 tbsphoney
• 1 tbspsoy sauce
• 4 clovegarlic, minced
• 1 tbsprice vinegar
• 1 tbsptoasted sesame seeds

Method

1. 1

   Pat the wings thoroughly dry with kitchen paper, then toss them with the salt and pepper. Leave them uncovered for 10 minutes — surface moisture is what stops a crust forming.

2. 2

   Toss the wings through the potato starch until each one is powdery and evenly coated, then shake off the excess in a sieve.

3. 3

   Heat the oil to 325°F in a deep pan — no more than a third full. Fry the wings in batches for 7 minutes, until pale gold and cooked through, then lift them onto a rack.

4. 4

   Bring the oil up to 375°F and fry the wings again in batches, this time for just 90 seconds, until deep gold and hard-crisp. Drain on the rack again.

5. 5

   In a wide pan over a medium heat, stir the gochujang, ketchup, honey, soy sauce, garlic and rice vinegar together and simmer for 2 minutes until glossy and slightly thickened.

6. 6

   Take the pan off the heat, add the wings and turn them through the glaze until coated. Scatter with sesame seeds and eat immediately, while the crust still has its snap.