Korean Fried Chicken
Wings in a thin starch coating, fried once to cook them and again to make them crackle, then tossed in a sweet gochujang glaze. The double fry is the entire technique and it is the reason this stays crisp under sauce.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Korean Fried Chicken, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
