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An expanding chicken trade in the 1970s set the stage for a new favorite. Korean Fried Chicken history follows American-style fried chicken as local tastes, sauces, and 1980s delivery culture give it a distinctly Korean identity.
Quick recipe Makes: 3–4 servings Ingredients: 2 lb chicken wings; 1/2 tsp kosher salt and 1/2 tsp black pepper; 1/2 cup potato starch, 1/4 cup all-purpose flour, 1/2 tsp baking soda; 2 large eggs; 2 tsp vegetable oil, plus oil for deep-frying; 3 garlic cloves, minced; 1/3 cup ketchup and 1/3 cup rice syrup; 1/4 cup gochujang and 2 tsp white vinegar; 1 tbsp toasted sesame seeds Method: 1. Mix wings with salt, pepper, starch, flour, baking soda and eggs. 2. Heat 2 inches frying oil to 330–350°F. Fry wings in batches about 12 minutes, turning; drain. 3. Briefly sauté garlic in 2 tsp oil. Add ketchup, syrup, gochujang and vinegar; simmer. 4. Restore frying oil to 330–350°F. Fry wings again about 12 minutes, turning; drain. 5. Check chicken reaches at least 165°F/74°C internally with a food thermometer. 6. Reheat sauce, coat chicken and sprinkle with sesame. Note: Contemporary adaptation of Maangchi's recipe, not a historical formula. Timing varies; verify doneness.
