1.5kg chicken – wings or leg pieces (thighs and drumsticks separated)
1 tsp salt
2 tbsp potato starch
1 tsp cracked black pepper
vegetable oil for deep frying
8 tbsp gochujang (Korean red pepper paste)
2 tbsp white sesame seeds
Place the chicken into a container with a lid and sprinkle over the 1 tsp of salt. Put on the lid and leave in the fridge for at least 30 minutes. Ideally you can leave them over night.
Pat dry the chicken and remove any excess moisture or liquid. Place into a clean bowl and add the potato starch and black pepper. Thoroughly coat the chicken pieces with the potato starch mixture and then tap together to remove any excess. Discard the remaining potato starch mixture.
Using an oil or sugar thermometer, heat the oil to 160°c and keep over a low flame or on a low heat setting. If when you place a wooden chopstick into the oil, small bubbles should form around it, but not bubble vigorously. Fry the chicken in batches, if necessary, for 8-10 minutes or until lightly browned and crispy. Remove from the oil and drain on kitchen paper to remove as much excess oil as possible. Place on a wire rack whilst cooking the batches of chicken.
Whilst the chicken is cooking, heat the gochujang paste until bubbling then turn the heat off and keep warm until ready to serve.
When ready to serve, increase the temperature of the oil to 190°c and top up with oil if necessary. When a wooden chopstick is placed into the oil, the small bubbles should boil fairly vigorously around it. Remember to let the oil get back up to temperature if adding more into the pan. Add all of the chicken back to the pan and fry again for 3-4 minutes or until golden brown and crispy.
Drain the excess oil off of the chicken as much as possible and then add to the pan with the sauce. Turn the heat onto high and gently turn the chicken pieces in the sauce until evenly coated. Serve immediately so that the chicken does not lose its crispiness. Sprinkle with sesame seeds.