Korean Fried Chicken
Double-fried, shatteringly crisp, lacquered in sweet-hot gochujang.
- chicken wings2 lb
- potato starch1 cup
- gochujang3 tbsp
- honey2 tbsp
- garlic4 clove
- 1
Toss the wings in potato starch and rest so it hydrates.
- 2
Fry pale, rest, then fry again until glassy and crisp (165F).
350F - 3
Reduce the gochujang, honey, and garlic into a glossy glaze.
- 4
Toss the wings in the glaze; sesame to finish.
The crunch won't survive a microwave. Prep the components (sauce, filling, base) ahead, and fry or crisp the day you eat it — or reheat in an oven / air-fryer, never the microwave.
Home: Re-crisp in the air-fryer at 400°F for 4–6 min — comes back like fresh. Don't microwave it.
On the go: Microwave only here — the crunch won't survive it. Eat the crispy parts cool (sauce on the side) and microwave just the base, or bring a toaster/air-fryer day.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.