Soy-Garlic Korean Fried Chicken with Steamed Rice and Quick Cucumber Salad

Steps

Every amount is written into the step where you use it.

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Soy-Garlic Korean Fried Chicken

1. Pat 3 pounds chicken wings and drumettes completely dry, then season evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. 5 min
2. Whisk together ¾ cup potato starch, ¼ cup all-purpose flour, and 1 teaspoon baking powder in a large bowl, then stir in ⅓ cup cold water until a thick, shaggy batter forms; add the chicken and toss to coat every piece thoroughly. 5 min
3. Mince 8 garlic cloves and measure out ¼ cup soy sauce, 3 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon gochujang (if using) — have everything ready before the chicken goes in the oil. 5 min
4. Pour 4 cups neutral oil into a large heavy pot or Dutch oven and heat over medium-high to 325 °F — use a thermometer to confirm temperature before frying. 8 min
5. Timing-sensitive step. Working in two batches, lower the coated chicken into the 325 °F oil and fry for 8 minutes, turning occasionally, until the coating is set and pale golden; transfer to a wire rack and let the oil return to 325 °F between batches. 18 min
6. Timing-sensitive step. Raise the oil temperature to 375 °F, then fry all the chicken a second time in two batches for 3–4 minutes per batch until deeply golden and shatteringly crisp; drain on the wire rack. 10 min
7. Timing-sensitive step. In a small saucepan over medium heat, cook the minced garlic in a thin film of oil for 30 seconds until fragrant, then stir in the soy sauce, honey, brown sugar, rice vinegar, sesame oil, and gochujang; simmer 3–4 minutes, stirring, until the glaze thickens slightly and coats the back of a spoon. 5 min
8. Immediately toss the hot fried chicken in the warm glaze until every piece is lacquered and glossy, then transfer to a serving platter. 3 min
9. Scatter 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions over the platter and serve at once. 2 min

Steamed Short-Grain White Ricebase

1. Rinse 2 cups short-grain white rice in a fine-mesh strainer under cold running water, swishing with your hand, until the water runs clear — about 1 minute. 3 min
2. Combine the rinsed rice and 2½ cups water in a medium saucepan with a tight-fitting lid; bring to a boil over medium-high heat, then immediately reduce to the lowest possible heat, cover, and cook for 15 minutes. 18 min
3. Remove the saucepan from heat and let the rice steam, still covered, for 10 minutes — do not lift the lid. 10 min
4. Uncover, fluff the rice gently with a rice paddle or fork, and serve.

Quick Sesame Cucumber Saladside

1. Thinly slice 4 Persian cucumbers into rounds and toss with ½ teaspoon kosher salt in a colander; let stand 10 minutes to draw out excess moisture, then gently squeeze and pat dry. 12 min
2. Whisk together 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon granulated sugar, ½ teaspoon gochugaru, and 1 minced garlic clove in a medium bowl until the sugar dissolves. 3 min
3. Add the drained cucumbers to the dressing and toss well to coat; let the salad sit for at least 5 minutes to absorb the flavors. 5 min
4. Transfer to a serving bowl and finish with 1 teaspoon toasted sesame seeds.