Instructions
Step 1. Prepare the Chicken:
- Pat chicken dry with paper towels. Season with salt and pepper.
- Toss chicken with potato starch until fully coated.
Step 2. Fry the Chicken (Double Fry for Crispy Perfection!):
- Heat oil in a deep pot to 170°C (340°F).
- Carefully fry chicken in batches for 5-7 minutes until light golden. Remove and drain.
- Increase oil temp to 190°C (375°F).
- Fry chicken a second time for 2-3 minutes until deep golden and extra crispy. Drain well.
Step 3. Make the Sauce:
- In a pan, sauté minced garlic for 30 seconds.
- Add soy sauce, gochujang, rice vinegar, honey/corn syrup, brown sugar, and water.
- Bring to a simmer, stirring until thickened. Remove from heat and stir in sesame oil.
Step 4. Coat the Chicken:
- Add the double-fried chicken to the sauce. Toss gently until each piece is well coated.
Step 5. Cook the Rice:
- Rinse rice thoroughly until the water runs clear.
- Combine rice, water, and optional salt in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- Let stand covered for 5 minutes, then fluff with a fork.
Step 6. Serve:
- Serve the saucy Korean Fried Chicken immediately with the fluffy white rice. Garnish with black sesame seeds and fresh cilantro or parsley. Enjoy!