Korean Fried Chicken

Step 1

Pat the chicken pieces dry using paper towels, pressing gently on each side to remove all surface moisture; this helps the coating stick better and the skin crisp more.

Step 2

Pour the cornstarch into a large bowl and add 1 teaspoon of salt; stir together until evenly combined.

Step 3

Add the chicken pieces to the cornstarch mixture and toss with your hands until every piece is coated all over in a thin, even white layer.

Step 4

In a small bowl, combine the 3 tablespoons gochujang, 3 minced garlic cloves, and 1.5 tablespoons honey; stir until you have a smooth, uniform sauce with no lumps.

Step 5

Pour 2 cups vegetable oil into a large heavy-bottomed pot or Dutch oven and set it over medium-high heat; wait until the oil shimmers and a wooden spoon dipped into it produces vigorous bubbles, about 4 minutes.

Step 6

Carefully place half the chicken pieces into the hot oil; they should sizzle loudly and immediately float slightly. Do not move them for 6 minutes.

Step 7

Using a slotted spoon or spider strainer, turn each piece over; the skin should be deep golden brown. Fry for another 5 minutes without moving them until the second side is the same golden brown.

Step 8

Lift the cooked chicken out of the oil using a slotted spoon and transfer to a plate lined with paper towels to drain; repeat steps 6 and 7 with the remaining chicken.

Step 9

Return all the drained chicken pieces to the pot over medium heat (you can leave a little oil in); pour in the gochujang sauce and toss continuously for 90 seconds until every piece is coated glossy and dark.

Step 10

Transfer the glazed chicken to a clean plate or serving bowl and let it rest for 2 minutes; the glaze will set slightly and stick to the chicken.