Ingredients:

  • 3 lbs Chicken parts (wings, thighs, or drumettes)
  • 1/4 cup Soy Sauce
  • 2 Tbsp Mirin
  • 1 Tbsp Fresh Ginger, grated
  • 1 Tbsp Fresh Garlic, minced
  • 1 tsp Ground Black Pepper
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Potato Starch
  • 1/2 cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 cup Ice-Cold Water (or club soda)
  • 6–8 cups Neutral High Smoke Point Oil (for frying)
  • For Glaze: 1/4 cup Gochujang
  • For Glaze: 3 Tbsp Honey
  • For Glaze: 2 Tbsp Soy Sauce
  • For Glaze: 1 Tbsp Rice Vinegar
  • For Glaze: 1 Tbsp Brown Sugar
  • For Glaze: 2 cloves Garlic, minced
  • For Glaze: 1 tsp Sesame Oil

Instructions:

  1. Pat chicken pieces very dry with paper towels. Combine all Marinade ingredients (Soy Sauce, Mirin, Ginger, Garlic, Pepper). Toss chicken thoroughly, cover, and refrigerate for at least 1 hour.
  2. In a large bowl, whisk together all Dry Coating ingredients (Flour, Potato Starch, Cornstarch, Baking Powder, Salt, Pepper). Lumps are fine—do not overmix.
  3. Pour the ice-cold water into the dry mix and whisk JUST until combined to form a thin, lumpy batter. Do not overmix.
  4. Working in batches, lift chicken directly from the marinade, letting excess drip off slightly, and toss thoroughly into the batter until completely coated. Shake off any heavy clumps.
  5. First Fry: Heat oil in a deep pot to exactly 325°F (160°C). Gently place chicken into the oil, ensuring not to crowd the pan. Fry for 8–10 minutes until cooked through and pale golden. Remove and drain on a wire rack.
  6. Rest the chicken on the rack for at least 10 minutes. This is crucial for the internal structure.
  7. Second Fry: Increase oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for only 2–4 minutes until the crust is deep golden brown and shatteringly crisp. Drain well.
  8. Optional Glaze: While chicken rests, quickly combine all Glaze ingredients in a small saucepan. Simmer gently for 2–3 minutes until slightly thickened. Toss the hot, double-fried chicken in the glaze or serve on the side.