Some people comically call Korean fried chicken “the other KFC” but Colonel Sanders would not recognize these super crispy pieces of deep fried wonders coated in spicy-sweet-tangy-sesame-seed-inflected-goopy sauce. I’ve been hooked on perfecting this chicken dish over the past two months, making it eight (8) times altogether. (I had to pace myself in between attempts, or I’d become as big as a house!)
The source of my obsession? I first tasted Korean fried chicken in 2006 but recently focused on coming up with an excellent rendition because frankly, I was trying to use up a big tub of Korean chile paste (gojuchang) that I’d purchased during a Korean market tour with some friends. I'd made Korean-Vietnamese grilled pork belly and lettuce wraps with the chile paste multiple times but those meals barely put a dent in the kilo of gojuchang in my fridge. Don’t get me wrong because I love the stuff and just don’t want to let it go to waste.