“Of the several plans that I’ve posted on my site and YouTube, this is the most well known. Throughout the years I’ve gotten many contacting, entertaining, and cheerful stories from individuals taking a stab at, adoring, and offering my plans to other people.
Seared chicken has been extraordinarily well known in Korea since the 1970s, and there are many singed chicken shops around the nation. There are additionally incalculable styles and varieties. This rendition is crunchier than any seared chicken you’ve most likely at any point eaten. It’s very sweet, somewhat tart, with only a murmur of warmth (the dried red bean stew peppers are more fragrant than zesty), and somewhat clingy. The yellow mustard in the formula is definitely not a conventional Korean fixing: Just as Korean chicken retailers do, I like to include my own wind.
In the event that you can’t discover wingettes or drumettes, utilize a blade to cut ordinary drumsticks into two pieces every, 2 to 2 ½ inches long.
The fried chicken will stay crispy for hours. Covered and refrigerated, it will even stay audibly crispy until the next day.”
For the Chicken
- 2 1/2 pounds chicken wingettes or drumettes or small pieces of chicken (see headnote)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup potato starch
- Vegetable oil
- 1/3 cup toasted peanuts (optional)
For the Sauce and Garnish
- 1/2 cup rice syrup or honey
- 3 tablespoons soy sauce
- 2 tablespoons brown or white sugar
- 2 teaspoons white vinegar
- 1 teaspoon yellow mustard
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon minced peeled ginger
- 8 small dried red chile peppers
- 2 teaspoons toasted sesame seeds
- 2 to 3 teaspoons crushed red pepper flakes (optional)
- For the Pickled Radish
- 1 pound peeled Korean radish, cut into 1/3-inch cubes
- 1/3 cup sugar
- 1/3 cup plus 1 tablespoon white vinegar
- 1 tablespoon salt
- 3/4 cup water
- Make the chicken: Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
- Place a large mesh strainer over a bowl.
- Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don’t have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it’s ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
- Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes.
- As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl.
- Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
- Return the oil to 340°F over high heat and carefully add all the chicken—there’s no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
- If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
- Make the sauce and serve: Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
- Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
- Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.
- Make the optional pickled radish side: Combine sugar, vinegar, salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.