Gochujang is a Korean paste made from chili peppers, glutinous rice, fermented soy and salt with a unique balance of sweetness, spiciness and umami. The fermentation process helps develop its delicious and deeply complex flavours, perfect for fried chicken, stir-fries, marinades and sauces. It is available in most Asian grocery stores and online. If you prefer a spicier sauce, add more gochujang.
The gochujang can be replaced with a mixture of 2 tbsp (30 ml) miso, 2 tsp (10 ml) tomato paste and ½ tsp (2.5 ml) sriracha sauce.
Double frying chicken is a popular technique used to obtain an extra crispy exterior while keeping the meat inside tender and juicy. The first round of frying is done at a lower temperature, which will cook the chicken without overbrowning the coating. The chicken is now cooked through but still tender. Giving the chicken a chance to rest at this point allows for any excess oil to drip off and for the surface to dry slightly. The second round of frying is done at a higher temperature to maximize crispiness. Since the inside of the chicken is already cooked through, this step is done quickly and will not dry out the meat.
