Crispy Korean Yangnyeom Fried Chicken with Gochujang Glaze (4 Servings)

Do not wash the 900 g chicken wings; pat them dry with paper towels. Have 1/2 tsp each of kosher salt and pepper ready. Wash hands, utensils, and surfaces after handling raw chicken.

Pour frying oil about 5 cm deep into a heavy, deep pot without overfilling. Use a frying thermometer to heat it to 165–175°C (330–350°F). Keep water and wet utensils out of the hot oil.

In a large bowl, combine the wings, salt, pepper, 120 mL potato starch, 60 mL flour, 1/2 tsp baking soda, and 2 eggs. Mix until the wings are evenly coated.

Carefully add wings in small batches. Fry for about 12 minutes, turning and maintaining the oil temperature. Drain on a wire rack. Do not use time alone to judge doneness.

In a separate pan, sauté the 3 minced garlic cloves in 2 tsp oil for about 30 seconds over medium heat. Add 80 mL ketchup, 80 mL rice syrup, 60 mL gochujang, and 2 tsp vinegar. Stir until bubbling, then remove from heat.

Return the oil to 165–175°C and fry the wings a second time for about 12 minutes until crisp. Insert a food thermometer into the thickest meat without touching bone; the internal temperature must reach at least 74°C (165°F). Cook longer if needed.

Bring the sauce back to a brief simmer, add the hot fried chicken, and toss quickly with tongs. Sprinkle with 1 tbsp toasted sesame seeds. Serve hot, optionally with chicken-mu pickled radish.