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Korean Double-Fried Gochujang Chicken
Andre Lewis

Korean Double-Fried Gochujang Chicken

The first fry cooks these thigh pieces; the hotter second fry drives off surface moisture and makes the shell audibly crisp. Sauce only half the batch if you're serving slowly, because even a good double-fried crust softens under gochujang glaze. Potato starch is the key, not a flour dredge.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce for the marinade
  • 1 tsp kosher salt
  • 1 1/2 cups potato starch
  • 5 cups canola oil
  • 3 tbsp gochujang
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp low-sodium soy sauce for the glaze
  • 1 tsp toasted sesame oil

Method
 

  1. Mix the chicken with the ginger, 1 tablespoon soy sauce and salt and refrigerate for 30 minutes.
  2. Toss the chicken thoroughly in the potato starch, pressing until every wet spot is covered, then rest for 10 minutes.
  3. Heat 1 1/2 inches canola oil in a medium Dutch oven to 325°F.
  4. Fry the chicken in three batches for 5 minutes until cooked through but only lightly colored, then drain on a rack.
  5. Increase the oil to 375°F and refry each batch for 90 seconds to 2 minutes until rigid and crisp; verify a large piece reaches 165°F.
  6. Simmer the gochujang, vinegar, honey, remaining soy sauce and sesame oil in a wide skillet for 2 minutes until glossy.
  7. Add the hot chicken and toss for no more than 20 seconds, then transfer immediately to a serving plate.