“Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex as there needs to be a perfect mix of sweet, savoury, spicy and salty. I’ve been working on this recipe for years and have changed it countless times — and I’m sure I’ll change it many more times in the quest for fried chicken perfection!” — Jason Kim

SERVES 4-6

1kg free-range chicken wings (wing tips removed, keep to make stock)

4 cups standard flour

¾ cup potato starch

1 tbsp onion powder

1 tbsp garlic powder

1 tsp ground ginger

1 tsp ground black pepper

1 tsp gochugaru (Korean chilli powder; see notes)

1 tsp salt (plus extra for seasoning)

soybean or any neutral oil, to fry

2–3 tbsp toasted white sesame seeds, to garnish (see notes)

Gochujang Sauce ⅓ cup gochujang (Korean chilli paste; see notes)

¼ cup tomato sauce

2 tbsp soy sauce

1 tbsp corn syrup (or glucose syrup)

1 tbsp soy bean oil (or any neutral oil)

½ cup brown sugar

¼ tsp ground black pepper

3–4 garlic cloves, peeled and finely chopped

Line one baking tray with baking paper and one with paper towels.

To make the gochujang sauce, put all the sauce ingredients into a medium- sized saucepan and place on a low heat. Bring to a simmer, stirring, then remove from the heat and set aside.

Using paper towels, pat the chicken wings dry. Cut the wings in two at the joint, season with salt and set aside.

In a large bowl, mix the sifted flour, potato starch, onion powder, garlic powder, ground ginger, black pepper, chilli powder and salt until well combined, and set aside.

In a separate large bowl make the batter. Put in a third of the flour and spice mix, make a well in the centre and slowly pour in 2–2 1/2 cups cold water (it may not require all the water), and whisk until well combined and smooth. Set aside.

Using tongs, add the chicken wings to the batter and turn to evenly coat them. Transfer one at a time to the flour and spice mix, turning to make sure they are well coated. Remove and place on the tray lined with baking paper. Repeat the process until all the chicken is coated.

Put cooking oil in a large frying pan to a depth of 5–7cm. Heat the oil to 170°C over a medium-high heat. If you don’t have a thermometer, drop a cube of bread into the oil; it’s ready when the bread turns golden brown in 15–20 seconds. Deep-fry the battered chicken, 5–6 pieces at a time, for about 7–8 minutes until golden brown and cooked through. Test a piece by cutting it open — if the juices run clear it is cooked.

When done, remove the chicken with a slotted spoon, and drain on the baking tray lined with paper towels. Keep warm in an oven set to 130°C.

Put sauce back over the heat and bring to a simmer. Carefully toss the chicken wings in the sauce, making sure they are evenly coated.

Serve on a platter or individual plates, sprinkled with toasted sesame seeds.

Notes: Gochujang, corn syrup, and gochugaru are available at Korean grocers. To toast sesame seeds, place them in a dry pan over medium heat for 3–4 minutes, or until lightly browned, stirring occasionally to ensure they don’t catch and burn.

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