By Alex Harrington 
In the warm embrace of family gatherings, a delectable chicken dish always finds a way to bring smiles and satisfaction. This recipe for Korean-inspired twice-fried chicken promises a balance of juicy tenderness and a satisfyingly crispy exterior, all enveloped in a deliciously savory and sweet sauce. Perfect for a family of five, this dish is sure to please everyone at the table. Here’s how you can prepare this delightful meal.
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Ingredients
Chicken Components
– 12 mixed chicken wings, preferably wingettes or drummettes
– 6 chicken legs
– 2 tablespoons finely grated ginger
– 2 tablespoons minced garlic
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup water
Dredge Ingredients
– 1 cup all-purpose flour
– 1/2 cup potato starch
– 1/2 cup cornstarch
– 1 cup wheat dextrin (such as EverCrisp® Breader and Batter Boost)
– 1 quart vegetable oil for frying (or more as needed)
– Salt and freshly ground black pepper, to taste
Sauce Ingredients
– 2 teaspoons sesame oil
– 2 teaspoons finely grated garlic
– 1 teaspoon finely grated fresh ginger
– 1/4 cup packed brown sugar
– 4 tablespoons gochujang (Korean hot pepper paste)
– 2 teaspoons white vinegar
– 1/2 cup water
– Optional garnishes: 1 teaspoon toasted sesame seeds and 1 tablespoon chopped peanuts
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Preparation Setup
To streamline your cooking process, set a wire rack on a rimmed baking sheet. This will become your staging area for the chicken after dredging and frying.
Chicken Marination
In a large bowl, combine the chicken wings and legs with ginger, garlic, salt, pepper, and water. Ensure each piece is thoroughly coated with the marinade to infuse the best flavor. Allow the chicken to marinate while you prepare the dredge.
Prepare Dredge
In a separate bowl, whisk together the flour, potato starch, cornstarch, and wheat dextrin. Season the mixture with salt and pepper to enhance the flavor profile of your chicken.
Batter the Chicken
Take 1 cup of the flour mixture and add it to the marinated chicken. Mix well to create a thin batter coating on the chicken pieces.
Dredging
Transfer the battered chicken to the bowl containing the remaining dredge mixture. Thoroughly toss and press the chicken to ensure it is completely covered with the dredge. Once coated, place each piece onto the wire rack you prepared earlier.
First Fry
Heat vegetable oil in a deep fryer or a large saucepan to 325°F (165°C). Prepare another baking sheet with paper towels and a clean wire rack on top for draining. Fry the chicken in small batches of about five pieces each for 6 minutes. Allow them to drain on the wire rack over paper towels to remove excess oil.
Second Fry
Increase the oil temperature to 350°F (175°C) for the second fry. Return the previously fried chicken to the hot oil, again in batches, frying until the pieces are fully cooked and achieve a crisp, golden exterior—about 5 minutes per batch. Once done, transfer the chicken to a new plate lined with paper towels.
Prepare Sauce
In a small saucepan over medium-low heat, make the sauce by combining sesame oil, garlic, ginger, brown sugar, gochujang, vinegar, and water. Stir the mixture continuously until the brown sugar dissolves and the sauce achieves a smooth consistency, which should take approximately 5 minutes.
Serve
Transfer the twice-fried chicken to a serving platter. Generously drizzle the glossy, spicy-sweet sauce over the chicken. For an added layer of flavor and texture, garnish with optional toasted sesame seeds and chopped peanuts. Serve promptly to enjoy the chicken while it’s at its crispiest.
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Whether it’s a special occasion or a casual dinner, this fried chicken recipe is sure to elevate any meal into a memorable feast for your family of five. Gather around and savor every crispy, flavorful bite!
Gary