Pardon for my photo. It is from original recipe. I would like to share a good recipe of Bonchon (Korean Fried Chicken) which is passed down from a local Korean family in rural South Korea to me. This recipe include techniques of how to make crispy fried chicken. I am permitted to share if it will be helpful to your Korean cooking.
Bonchon Recipe
25 chicken wings marinate with 1 tsp salt, 1 tsp pepper, 1 tbs curry powder, 1 cup whole milk and 1/2 cup soju and crush ginger (strain)
for 3 hours in refrigerator. Add 1 cup potato flour and 1 cup frying flour in the batter and mix well. Pour frying flour in another plate of tray, dip individual wing into the flour and make sure that the flour is coated on all parts of the wing.
Crispy Frying Techniques
Fry the wings twice.
First round: Turn the heat to medium high, use vegetables oil or best with Olive oil, put coated wings one by one in the hot oil, remove when the wings are cooked. Rest in the strainer. Let the oil drip and cool.
Second round: Turn the heat to highest temperature, wait until the oil is boiling, add first round Bonchon to the boiling oil, remove quickly.
Bonchon sauce
2 tbs soy sauce, 4 tbs ketchup, 3 tbs Kochujang (Korean Chilli Sauce), 2 tbs chilli Oil, 2 tbs crushed Korean red chilli pepper, 1 tbs garlic, 12 tbs corn syrub and 1 tbs sugar. Bonchon sauce taste leads by sweetness of the sauce not the spicy or salty. Heat up the pan, stir in all sauces until boil, rest and cool.
When the wings are ready, reheat the sauce, brush the wing individually to maintain the crisp. Or you can just add the second round to the sauce and mix well. Plating and topping with crushed peanut and sesame seeds.
yummy