Korean fried chicken recipe

Nicknamed “candy chicken,” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. When made right, even the bones become crunchy enough to eat (if you’re adventurous enough). This recipe has a couple of tricks up its sleeve for maximum crunch.
A light cornstarch coating with a bit of baking powder. The small amount of baking powder reacts with the chicken skin to create more surface area that then blisters in the hot frying oil, allowing for a crispier texture. Don’t substitute baking soda, or your wings might emerge with an unpleasant and overwhelming alkaline aftertaste.
Temperature-controlled double-fry. It’s okay if you don’t have a candy thermometer—your wings will still turn out delish. But if you do, it will be super-helpful in this recipe. For our first fry, we submerge the wings in a low temperature, par-cooking the meat gently to keep it tender. The skin will crisp up only a little, because the main goal here is to prime it for the fast-and-furious subsequent fry. The second fry is much shorter and set at a much higher temperature in order to crisp the skin as quickly as possible without overcooking the entire wing.
You can also substitute leg, thigh, or even breast meat for this recipe, so long as they are not skinless. If you are using boneless or smaller pieces of chicken, the cooking process might go by more quickly than the prescribed cooking times.
These bites pack a little capsaicin punch, so feel free to decrease the amount of dried chilis that go in. But if you like your adrenaline kick like I do, please enjoy the sweet-and-spicy ride.