tonight's midnight meal

sticky gochujang fried chicken

Name: sticky gochujang fried chicken
Total time: 45 min
Yield: 1–2 (officially 2)
Ingredients: 600 g chicken wings or drumettes; salt, pepper, 1 tbsp minced ginger; 1 cup potato starch (the crunch lives here); neutral oil for frying; 2 tbsp gochujang; 2 tbsp ketchup; 3 tbsp honey or rice syrup; 1 tbsp soy sauce; 3 garlic cloves, minced; toasted sesame seeds

⏱ 45 min🍽 1–2 (officially 2)

Ingredients · tap to check

600 g chicken wings or drumettes
salt, pepper, 1 tbsp minced ginger
1 cup potato starch (the crunch lives here)
neutral oil for frying
2 tbsp gochujang
2 tbsp ketchup
3 tbsp honey or rice syrup
1 tbsp soy sauce
3 garlic cloves, minced
toasted sesame seeds

The Way

Season the chicken with salt, pepper, and ginger. Toss every piece in potato starch until it looks dusty and dry — that coat becomes the crackle.
First fry: 165°C / 330°F, about 8 minutes. It'll look pale and unfinished. That's correct. Rest the pieces 5 minutes.
Second fry: 190°C / 375°F, 2–3 minutes until deep golden. The double fry is the whole secret — crust that stays crisp under the glaze.
While it rests, warm gochujang, ketchup, honey, soy, and garlic in a wide pan until it bubbles slow and turns glossy. Don't let it scorch.
Kill the heat, add the chicken, and fold — every piece should shine like lacquer.
Sesame seeds over the top. Eat while the glaze still pulls into slow drips.

midnight tip — glaze off the heat. a boiling sauce eats the crunch you double-fried for.

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