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1. Pat the chicken wings very dry with paper towels. Toss with kosher salt, black pepper and garlic powder, then let sit 15 minutes.
2 lb chicken wings or drumettes,
1 tsp kosher salt,
0.5 tsp black pepper,
1 tsp garlic powder
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2. In a large bowl, whisk potato starch and all-purpose flour, then add the cold water and toss with your fingers until shaggy clumps form. Add the chicken and toss to coat each piece thoroughly, pressing the coating on.
2 lb chicken wings or drumettes,
0.8 cup potato starch,
0.2 cup all-purpose flour,
0.2 cup cold water
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3. Heat neutral oil in a heavy pot to 160°C (320°F). Fry the chicken in batches for 10 minutes until cooked through and pale golden, then drain on a wire rack and rest for 10 minutes.
6 cup neutral oil for frying
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4. While the chicken rests, combine gochujang, gochugaru, soy sauce, honey, rice vinegar, ketchup, garlic, ginger and water in a wide skillet. Simmer over medium heat for 3-4 minutes until glossy and slightly thick, then remove from the heat and stir in toasted sesame oil.
3 tbsp gochujang,
1 tbsp gochugaru,
1 tbsp soy sauce,
3 tbsp honey,
1 tbsp rice vinegar,
2 tbsp ketchup,
4 clove garlic cloves, minced,
1 tsp fresh ginger, grated,
0.2 cup water for sauce,
1 tsp toasted sesame oil
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5. Raise the oil to 190°C (375°F). Fry the rested chicken again in batches for 3-4 minutes until deep golden and very crisp, then drain briefly on the rack.
6 cup neutral oil for frying
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6. Add the hot chicken to the warm sauce and toss quickly until evenly coated. Transfer to a platter and garnish with toasted sesame seeds and scallion. Serve immediately for maximum crunch.
1 tbsp toasted sesame seeds (garnish),
1 piece scallion, sliced (garnish)
