---
title: Momofuku Korean Fried Chicken
author: Chef Max Ng (Momofuku)
servings: 4
prep_time: 30m
cook_time: 30m
tags:
  - dinner
  - chicken
  - korean
  - crispy
  - fried
source: Chef Max Ng (Momofuku Noodle Bar)
---

[-- Overnight Brine --]

In a large container, dissolve @kosher salt{1/2%cup} and @sugar{1/2%cup} in @water{2%quarts}. Submerge @chicken wings and drumettes{3%lbs}, cover, and refrigerate for ~brine{12%to 24%hours}. Drain and pat chicken thoroughly dry with paper towels.

[-- Sweet & Spicy Glaze --]

In a #small saucepan{}, combine @gochujang (Korean chili paste){1/2%cup}, @honey{1/2%cup}, @mirin{1/4%cup}, @soy sauce{2%tbsp}, minced @garlic{4%cloves}, minced @fresh ginger{1%tbsp}, and @unsalted butter{2%tbsp}.

Simmer over low heat, stirring occasionally, for ~simmer glaze{5%minutes} until glossy and slightly thickened. Keep warm.

[-- Batter & Double Fry --]

In a #large bowl{}, whisk together @cornstarch{1.5%cups}, @all-purpose flour{1/2%cup}, @baking powder{1%tsp}, and @kosher salt{1%tsp}.

Whisk in ice-cold @water or club soda{1.25%cups} and @vodka{2%tbsp} until a smooth, thin batter forms.

Fill a #heavy Dutch oven{} with @neutral frying oil (canola or peanut){4%cups} to a depth of 2 inches. Heat oil to 325°F (165°C).

Dip chicken pieces into batter, shaking off excess. Fry in batches for ~first fry{8%to 10%minutes} until pale golden and cooked through. Drain on a #wire rack{}.

Increase oil temperature to 375°F (190°C). Return chicken to hot oil for the second fry until extraordinarily crisp and deep golden brown, ~second fry{3%to 4%minutes}.

Transfer hot chicken to a large bowl, pour warm glaze over top, and toss to coat evenly. Garnish with toasted @sesame seeds{1%tbsp} and sliced @scallions{2}.