1. Cut the wings at the joint, chop the thigh fillets into large bite-sized pieces, and rub with salt, pepper and grated garlic; leave for 15 minutes.
2. Whisk the starch and flour with the cold water into a thick batter like pancake batter, and coat the chicken pieces thoroughly.
3. Heat the oil in a deep pan to 170 °C and fry the chicken in batches for 8-10 minutes until pale golden, then lift onto a rack and rest for 5 minutes.
4. Heat the oil to 190 °C and fry the pieces again for 2-3 minutes until crisp and deep golden – this double frying is what makes them truly crunchy.
5. In a wide frying pan, bring the gochujang, ketchup, honey, soy sauce, sugar, grated garlic and water to the boil and reduce for 2 minutes until glossy.
6. Tip the hot chicken into the pan, toss quickly in the glaze, sprinkle with roughly chopped roasted peanuts and serve at once.
Tip: "Chimaek" – chicken and beer – is Korea's favourite evening pairing; an ice-cold lemon tea is just as good without the alcohol. Only toss the chicken in the glaze right before serving, or the coating will go soft.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.