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Korean fried chicken with an extra crispy double fried coating, tossed in a sticky sweet and spicy gochujang glaze. Crunchy outside and juicy inside. Serves 4.
Pat the 800 g chicken wings dry and season with the 5 g salt. Toss them in the cornstarch and flour until fully and evenly coated.
Heat the vegetable oil in a deep pot to 160°C. Fry the wings in batches for 6 to 7 minutes until pale golden and cooked, then lift out onto a rack to rest for a few minutes.
Raise the oil to 190°C and fry the wings again in batches for 3 to 4 minutes until deep golden and very crisp, then drain on a rack. The chicken should reach 74°C inside.
In a wide pan warm the gochujang, the 30 ml soy sauce, the honey, the 25 g brown sugar, the 15 g garlic, the ginger and the 15 ml rice vinegar over medium heat for 2 to 3 minutes until glossy and sticky.
Add the hot crispy wings to the pan and toss for 1 minute until fully coated, then finish with the 5 g sesame seeds and the sliced spring onion.
