Best Korean Fried Chicken (Dakgangjeong)

Don’t marinate the chicken for longer than 45 minutes or the chicken will be too salty. Also, to avoid overcrowding the pot, which will cause the oil temperature to drop, fry the chicken in batches. For the first round of frying, cook it in three batches; for the second round, cook it in two batches.

½ CUP PLUS 2 TABLESPOONS SOY SAUCE, DIVIDED, PLUS MORE IF NEEDED

1 TABLESPOON FINELY GRATED FRESH GINGER

GROUND BLACK PEPPER

2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT CROSSWISE INTO 2- TO 3-INCH SECTIONS

¼ CUP PLUS 2 TABLESPOONS GOCHUJANG

3 TABLESPOONS HONEY

2 TABLESPOONS WHITE SUGAR

1 TABLESPOON UNSEASONED RICE VINEGAR

2 MEDIUM GARLIC CLOVES, FINELY GRATED

1 CUP CORNSTARCH

¾ CUP ALL-PURPOSE FLOUR

2 QUARTS PEANUT OR CANOLA OIL, PLUS MORE IF NEEDED

4 SCALLIONS, THINLY SLICED

SESAME SEEDS, TOASTED, TO SERVE

Directions at 177milkstreet.com

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