, cut into 16 to 18 pieces with backbone (see tip)
1 1/2 tsp
, plus more for finishing (optional)
1 1/4 tsp
, for deep-frying
scant 1/2 cup
1 1/2 tsp
, (Korean hot pepper flakes)
- PLACE chicken pieces in an extra-large bowl. Sprinkle with salt and pepper, tossing to coat. Refrigerate for 30 min.
- SAUCE: Heat oil in a small saucepan over medium. Add garlic and cook until fragrant, 30 sec. Stir in ketchup, corn syrup, gochujang and vinegar. Cook until bubbly. Remove from heat.
- POUR enough oil into a large heavy-bottomed pot, preferably a dutch oven, to reach 1 1/2 in. up the sides. Clip a deep-fry thermometer to side of pot and heat over medium to reach 350F.
- WHISK flour, potato starch, rice flour, baking soda and gochukaru in a bowl. Sprinkle flour mixture over chicken and rub mixture into all crevices.
- WHISK eggs and water in a bowl and pour over chicken. Toss immediately with 2 large spoons, stirring and tossing until all flour mixture is absorbed into chicken (you want to see craggly bits). Transfer to a baking sheet and separate pieces. Use any flour mixture at bottom of bowl to sprinkle over moist areas of chicken.
- PREHEAT oven to 250F. Place a baking sheet on centre rack. Add chicken to oil-filled pot, 4 to 5 pieces at a time. Fry, turning, until golden and crispy, about 5 min. Drain on a rack placed over a baking tray. Fry again until dark brown and very crispy, 9 to 10 min. Transfer chicken to rack and sprinkle with salt. Place on baking sheet in oven to keep warm.
- DRIZZLE some of the hot gochujang sauce on chicken, in batches, in a large bowl and toss to coat. Sprinkle with sesame seeds and repeat with remaining chicken and sauce.
Chatelaine Quickies: Buffalo cauliflower
Kitchen How-To: To cut a whole chicken into pieces, lay chicken breast-side up on a cutting board. Cut between breasts and thighs. For each leg, cut through the drumstick joint and cut the thigh into 2 pieces, producing 3 pieces. Cut between breasts and drumettes. For each drumette, cut through the wing joint, producing 2 pieces. Cut downward through rib cage and shoulder joints to separate breasts from back. With breasts skin-side down, split centre bone and cut through meat, then cut each breast into 3 pieces crosswise, through the bone, for a total of 6 breast pieces. You should have 16 to 18 pieces of chicken.
Kitchen Tip: Use a heavy chef’s knife or cleaver to cut through the chicken bones.
Kitchen Tip: Save the neck and leftover back parts for stock. Cover with cold water and simmer for 1 hr for a delicious chicken stock.