This chicken is covered in an incredibly crispy shell (from the potato starch and the double-fry) and is super tender & juicy on the inside! It’s sweet, sticky, tangy, and super addicting! Add some gochujang if you like spice! If you’re tired of only watching people eat this in KDramas (haha) or just love fried chicken, give this recipe a try!
Recipe:
Season 2 lb of chicken (wings/drummettes/drumsticks/tenders) with ½ tsp sesame oil, 1 tsp ginger (grated or minced), 1 tsp garlic salt, and ½ tsp white pepper.
In a large Ziploc bag or container, add in ½ cup panko breadcrumbs and 1 cup potato starch. Shake to combine. In small batches, drop the chicken into the bag/container and shake until well coated.
In a deep skillet, pot, or deep fryer, heat about 4 cups of vegetable oil to 325F (or enough to achieve about 2” depth; make sure the oil doesn’t rise more than halfway up the cooking vessel to avoid oil overflow). Deep fry chicken for approx. 7-8 minutes (wings), 9-10 minutes (drumsticks), and/or 4-5 minutes (boneless chicken tenders) [Note: cooking times vary for each cut of chicken and stove]. Promptly remove from fryer and place on a wire cooling rack (over a baking pan) or paper towel-lined plate to drain excess oil. Set aside for about 10 min.
Bring oil up to 375F. Deep fry chicken a second time for about 30 seconds-1 minute (should be golden brown). Drain again on cooling rack or paper towel. Transfer to a large metal mixing bowl.
Glaze: In a skillet over low/medium heat, add in 2 tbsp vegetable oil and heat 8 cloves garlic (minced) for about 2-3 min. Add in ¼ cup (or 4 tbsp) sweet soy sauce, ¼ cup (or 4 tbsp) honey, ½ tbsp sesame oil, 3 tbsp rice wine vinegar, and 1-2 tbsp water (optional: add in 1 tbsp gochujang, if you like spicy). Bring to a simmer and continuously stir until sauce has slightly thickened and has a shiny glaze (about 2-4 min). [Note: Make sure to not cook it too long or it will over-thicken and will be difficult to coat the chicken]
Immediately drizzle the sauce over the chicken and toss to coat.
Sprinkle on white sesame seeds and chives (optional). Serve with pickled daikon radishes (cubed).
