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Korean Fried Chicken

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. . From: Saveur SERVES 2-4

Canola oil, for frying
5 cloves garlic
1 (1½") piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1¾ lbs.)

Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.


Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.