Ingredients:

  • lbs (900g) Chicken wings, drumettes, or boneless thighs, jointed (skin on preferred)
  • /2 cup (120ml) Milk or buttermilk
  • tablespoon (15ml) Ginger, freshly grated
  • teaspoons (10g) Salt
  • teaspoon (3g) Black pepper
  • tablespoon (15ml) Soy Sauce (low sodium)
  • cup (120g) Potato Starch
  • /2 cup (60g) All-Purpose Flour
  • teaspoon (5g) Baking Powder
  • teaspoon (5g) Garlic Powder
  • /2 teaspoon (2g) Paprika (Sweet)
  • cups (approx. 1.4 Litres) Neutral high-heat oil (Canola, Peanut, or Vegetable)
  • tablespoons (45ml) Gochujang (Korean Chilli Paste)
  • tablespoons (30ml) Soy Sauce
  • tablespoons (30ml) Rice Vinegar
  • tablespoons (45g) Brown Sugar (Lightly packed)
  • tablespoons (30ml) Honey or Maple Syrup
  • clove (5g) Garlic, minced finely
  • teaspoon (5ml) Toasted Sesame Oil
  • tablespoon Toasted Sesame Seeds (Optional Garnish)
  • Scallions (Spring Onions), thinly sliced diagonally (Optional Garnish)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (milk, ginger, salt, pepper, soy sauce) in a large bowl. Ensure chicken is fully coated. Cover and refrigerate for at least 1 hour (up to 4 hours is ideal).
  2. Prepare the Dry Dredge: Whisk together all dry coating ingredients (Potato Starch, All-Purpose Flour, Baking Powder, Garlic Powder, Paprika) in a wide, shallow dish.
  3. Coat the Chicken: Remove chicken from the marinade (do not pat dry). Dredge each piece thoroughly in the dry mix, pressing the flour mixture firmly onto the chicken to ensure a thick, even layer. Set aside on a clean plate.
  4. Heat the Oil: Pour oil into the pot to a depth of at least 2 inches. Heat the oil slowly to 325°F (160°C).
  5. The First Fry (Cooking): Carefully lower the coated chicken pieces into the hot oil in small batches. Fry for 6–8 minutes, turning occasionally, until lightly golden and cooked through (internal temperature 165°F/74°C). Remove and place immediately on a wire rack set over a baking sheet.
  6. Rest the Chicken: Let the chicken rest for 10 minutes on the rack while you prepare the glaze.
  7. Prepare the Glaze: Gently heat all glaze ingredients (Gochujang, soy sauce, rice vinegar, brown sugar, honey, minced garlic, sesame oil) in a small saucepan over medium-low heat. Simmer for 2–3 minutes until slightly thickened and glossy. Remove from heat.
  8. The Second Fry (Crisping): Increase the oil temperature rapidly to 375°F (190°C). Fry the rested chicken again in batches for only 1–2 minutes per batch. This flash fry creates the ultra-crisp crust. Remove and drain again immediately.
  9. Glaze and Serve: Place the piping hot, twice-fried chicken into a large bowl. Drizzle the warm glaze over the top and toss quickly until every piece is lightly coated. Transfer to a serving platter, sprinkle with sesame seeds and sliced scallions, and serve immediately.