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Korean Fried Chicken (South Korea)

Name: Korean Fried Chicken (South Korea)
Total time: 45 min
Yield: serves 4
Ingredients: 500 g Chicken; 4 tbsp Cornstarch; 2 cloves Garlic; 1 piece Ginger; 2 tbsp Korean chili paste (gochujang); 2 tbsp Honey; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 4 tbsp Neutral oil; 1 tsp Sesame seeds

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy500 g
Cornstarch — to buy4 tbsp
Garlic — to buy2 cloves
Ginger — to buy1 piece
Korean chili paste (gochujang) — to buy2 tbsp
Honey — to buy2 tbsp
Soy sauce — to buy2 tbsp
Rice vinegar — to buy1 tbsp
Neutral oil — to buy4 tbsp
Sesame seeds — to buy1 tsp

Preparation

Cut the chicken into even pieces and coat them generously with cornstarch, patting it on so it sticks well: this thin dry layer is what gives the fried coating its crunch, unlike a thick batter.
Heat the oil over medium-high heat (about 170°C — a small piece of bread should sizzle instantly) and fry the chicken pieces for 8-10 minutes, turning them regularly, until nicely golden and cooked through. Drain them on paper towel.
For an even crunchier crust, fry them a second time for 1-2 minutes over slightly higher heat: this double-fry is the secret to real Korean fried chicken.
Meanwhile, mix the garlic, ginger, gochujang, honey, soy sauce and rice vinegar in a saucepan and heat for 2 minutes over low heat, just long enough for the sauce to thicken slightly and turn glossy.
Pour the hot sauce over the fried chicken and toss quickly to coat it well without letting it go soggy.
Sprinkle with sesame seeds and serve immediately, while it's still nice and crisp.