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0%),#fff);content:'';display:block;height:160px;left:0;position:absolute;top:-160px;width:100%;z-index:25;}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.hard-reg-wall-piano-active::before{margin-left:calc((100% * -0.14285714285714285) - (24px * 1.1428571428571428) + 24px);width:calc((100% * 1.1428571428571428) - (24px * -0.14285714285714285));}}/*!sc*/ @media only screen and (min-width:750px) and (max-width:999px){#hard-reg-wall-piano-id.hard-reg-wall-piano-active::before{margin-left:calc((100% * -0.1) - (24px * 1.1) + 24px);width:calc((100% * 1.2) - (24px * -0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and 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-0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id{margin:0;width:calc((100% * 0.5833333333333334) - (24px * 0.4166666666666667));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.feature_article{left:0;margin:0;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video{margin-left:calc((100% * -0.08333333333333333) - (24px * 1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 12%),0 6px 10px 0 rgb(0 0 0 / 14%),0 3px 5px -1px rgb(0 0 0 / 20%);margin:0 auto;max-width:608px;opacity:0;-webkit-transition:bottom .8s ease-out .5s,opacity .8s ease .5s;transition:bottom .8s ease-out .5s,opacity .8s ease .5s;}/*!sc*/ @media only screen and (min-width:750px){#soft-reg-wall-piano-id{left:50%;right:initial;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);width:100%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id{left:calc(calc((100% * 0.4166666666666667) - (24px * 0.5833333333333334) + 24px) - 10px);}}/*!sc*/ @media only screen and (max-width:749px){#soft-reg-wall-piano-id{left:3%;margin:0 auto;max-width:480px;right:3%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.feature_article{left:50%;}}/*!sc*/ @media only screen and 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ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and 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#meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( 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He’s revealed his carefully honed recipe.</p><div class="sc-abaa939f-5 meOtv"><a href="/goodfood/by/recipetin-eats-h29mt9" class="sc-5253e565-11 sc-1da33121-2 iczfBg gVjlrJ">RecipeTin Eats</a><p data-testid="article-datetime" class="sc-1da33121-4 iyjeEU"><time data-testid="storytile-timestamp" dateTime="2024-06-21T07:31:03+08:00">June 21, 2024</time></p></div><div class="sc-abaa939f-12 unmSf"><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.2418%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.2418%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.2418%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.2418%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x"/><img alt="RecipeTin Eats’ take on Joy’s Korean triple-fried chicken." loading="eager" src="https://static.ffx.io/images/$zoom_0.2418%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62" srcSet="https://static.ffx.io/images/$zoom_0.2418%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.2418%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_630/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>RecipeTin Eats’ take on Joy’s Korean triple-fried chicken.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer; STYLING: Emma Knowles</span></cite></figcaption></figure></div><div class="noPrint feature_article" id="meter-prompt-piano-id"></div></header><div class="sc-e9c2fcb3-1 onPTR"><aside class="sc-e9c2fcb3-2 ghEVcZ"><div class="sc-cc955f69-0 bSBcHU"><button aria-checked="false" aria-label="Save article to read later" role="switch" type="button" class="sc-cc955f69-1 llerBX"><svg fill="none" height="24" stroke="currentColor" stroke-width="1.5" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg" class="sc-37ae8458-0 bShwMW"><path d="M5.75 4C5.75 3.86193 5.86193 3.75 6 3.75H18C18.1381 3.75 18.25 3.86193 18.25 4L18.25 19.7709L12.8004 16.9682C12.2981 16.7099 11.7019 16.7099 11.1996 16.9682L5.75 19.7709L5.75 4Z"></path></svg><span class="sc-cc955f69-2 iFuSXb">Save</span></button><div aria-hidden="true" class="sc-13c8dc5a-0 jTZwff" role="tooltip"><button type="button" class="sc-37ae8458-1 aHKjJ">Log in</button>, <a href="https://watoday.myfairfax.com.au/channel/cWvEleexy48f-PI5-jlBnw/members/signups/new?callback_uri=%2Fgoodfood%2Frecipes%2Frecipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html" class="sc-5253e565-11 sc-37ae8458-5 iczfBg bAxagq">register</a> or <a href="https://subscribe.watoday.com.au/?promote_channel=HI_HL_GNL" class="sc-5253e565-11 sc-37ae8458-5 iczfBg bAxagq">subscribe</a> to save recipes for later.</div><div aria-hidden="true" class="sc-13c8dc5a-0 jTZwff sc-37ae8458-3 jRZUoh" role="tooltip"><p class="sc-37ae8458-4 hRXiyX">You have reached your maximum number of saved items.</p><p>Remove items from your <a href="/goodfood/saved" class="sc-5253e565-11 sc-37ae8458-2 iczfBg OqYYh">saved list</a> to add more.</p></div></div><div class="sc-cc955f69-0 bSBcHU"><button aria-controls="shareMenu" aria-expanded="false" aria-label="Share this content" data-ffx-event-action="cta click" data-ffx-event-attribute="article top" data-ffx-event-category="share content" data-ffx-event-label="share article" data-ffx-event-value="0" data-ffx-hittype="event" role="listbox" type="button" class="sc-cc955f69-1 llerBX"><svg height="24" fill="none" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M14 16.1961L20 11L14 5.80383V8.99999C7 8.99999 4 15 4 19C6 15 10 13 14 13V16.1961Z" fill="#0A1633"></path></svg><span class="sc-cc955f69-2 iFuSXb">Share</span></button></div></aside><aside class="sc-4d6f2724-0 cqwlcC sc-e9c2fcb3-6 tNdzY"><div class="sc-4d6f2724-1 qrEAY">As featured in the most popular new recipes of winter 2024. <a class="sc-cba76dee-0 oQxeF sc-4d6f2724-2 cPmANq" href="/goodfood/recipes/cheesy-does-it-the-30-most-popular-new-recipes-of-winter-2024-20240826-p5k5f5.html">See all stories.</a></div></aside><div class="sc-ba3b934f-0 jwfccj sc-e9c2fcb3-8 bkyqUh"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>The perfect Korean fried chicken has been my Achilles’ heel for as long as I can remember. With a crunchy coating, far superior to the Colonel’s, encasing juicy chicken flesh infused with subtle flavours, then smothered in a sweet-spicy-garlicky red sauce, this is the dish food dreams are made of.</p><p>But it is oddly difficult to find a truly great one at a Korean restaurant, let alone to make it at home – Korean chefs keep the mix of seasoning spices a closely guarded secret. </p><p>I had all but given up on cracking the code. My family and I have tried countless recipes, sourced from internationally respected food authorities, restaurants and cookbooks, as well as dabbling with our own methods.</p><p>We’d get close. But close is not good enough. I wanted great. Exceptional. Because Korean fried chicken is a dish revered around the world. </p><figure class="sc-ce7441f4-1 kyXyDH"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.22375%2C$multiply_1.6402%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_86%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f, https://static.ffx.io/images/$zoom_0.22375%2C$multiply_3.2804%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_62%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.22375%2C$multiply_1.3651%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_86%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f, https://static.ffx.io/images/$zoom_0.22375%2C$multiply_2.7302%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_62%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f 2x"/><img alt="Kay Hwang and Nagi Maehashi at Joy Korean Fried Chicken. " loading="eager" src="https://static.ffx.io/images/$zoom_0.22375%2C$multiply_1.545%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_86%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f" srcSet="https://static.ffx.io/images/$zoom_0.22375%2C$multiply_1.545%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_86%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f, https://static.ffx.io/images/$zoom_0.22375%2C$multiply_3.0899%2C$ratio_1%2C$width_378%2C$x_138%2C$y_401/t_crop_custom/q_62%2Cf_auto/77da992a0570d48d62fdd18df1a6810d555c450f 2x" class="sc-7e695d1d-1 cUARSf"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Kay Hwang and Nagi Maehashi at Joy Korean Fried Chicken. </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nagi Maehashi</span></cite></figcaption></figure><h2><strong>The day I discovered Joy Chicken</strong></h2><p>Everything changed the day I discovered <a class="inline-link" href="/goodfood/sydney-eating-out/this-korean-fried-chicken-spot-serves-finger-lickin-chicken-with-fine-dining-finesse-that-s-a-pure-joy-to-eat-20230801-p5dsvg.html">Joy Korean Fried Chicken</a>, a tiny one-man corner shop run by Kay Hwang in Sydney’s Chippendale. After one bite, I knew I’d found The One.</p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>My team and I have crisscrossed Sydney in pursuit of a truly excellent Korean fried chicken to replicate, but something always disappointed. The crust wasn’t crisp enough or was too thin. It had soggy or powdery patches. The chicken flesh was dry, under-seasoned, or both. Or the sauce either lacked the all-important Korean flavour punch or was far too sweet.</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/this-korean-fried-chicken-spot-serves-finger-lickin-chicken-with-fine-dining-finesse-that-s-a-pure-joy-to-eat-20230801-p5dsvg.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/198e47f222b201b2300eaff21f65fe738f82ffe7, https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/198e47f222b201b2300eaff21f65fe738f82ffe7 2x"/><img alt="Joy Korean Fried Chicken." loading="lazy" src="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_189/t_crop_custom/q_86%2Cf_auto/db27b6f89bc2900b507e96f1f6297efc54e5e8d5" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_189/t_crop_custom/q_86%2Cf_auto/db27b6f89bc2900b507e96f1f6297efc54e5e8d5, https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_0%2C$y_189/t_crop_custom/q_62%2Cf_auto/db27b6f89bc2900b507e96f1f6297efc54e5e8d5 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Review</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/this-korean-fried-chicken-spot-serves-finger-lickin-chicken-with-fine-dining-finesse-that-s-a-pure-joy-to-eat-20230801-p5dsvg.html">Each piece of Joy’s Korean triple-fried chicken is ‘a golden meteorite of crunch’</a></h3></div></div></aside><p>But Joy Korean Fried Chicken ticks all the boxes. The crunchy, craggy crust puts it in a field of its own. It’s the perfect texture and thickness, and has enough staying power to remain crunchy the next day. The flesh is ridiculously juicy, and the signature sweet-and-spicy sauce has the ideal level of spice tingle.</p><p>Once I met and learnt the background of Joy’s owner-chef, Kay Hwang, I understood why – and it’s no fluke.</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee 2x"/><img alt="Exacting frying times are the difference between good and great Korean fried chicken." loading="eager" src="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/205e9e8f4ab56f4401d54ebd54bc52a7725391ee 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Exacting frying times are the difference between good and great Korean fried chicken.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer; STYLING: Emma Knowles</span></cite></figcaption></figure><h2><strong>When a fine-dining chef conquers KFC</strong></h2><p>Hwang is of Korean descent, but this is not a recipe handed down by his family. It was meticulously developed by a professionally trained chef who earned his stripes in some of the country’s best fine-dining restaurants. </p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>At <a class="inline-link" href="/goodfood/sydney-eating-out/quay-review-20180727-h137gu.html">Quay</a>, <a class="inline-link" href="/goodfood/sydney-eating-out/bennelong-20150713-3z6sj.html">Bennelong</a>, Rockpool and <a class="inline-link" href="/goodfood/sydney-eating-out/aria-review-20211026-h1zdz2.html">Aria</a>, Hwang honed the skills, discipline and work ethic required to survive in this industry. That background explains the high bar he set in pursuit of the perfect Korean fried chicken. </p><p>The secret to an exceptionally nubbly crust so ribboned with texture, you’d swear it had been crumbed with cornflakes? Not one fry, but three, all at different temperatures for precise times. </p><p>And to achieve maximum succulence under that crust? A three-day brine.</p><blockquote data-testid="pull-quote" class="sc-d8f36b77-0 hDSEOl"><div>The crunch when you bite into the chicken can be heard from the other side of the room.</div></blockquote><p>The final touch is a sweet-hot sauce Hwang makes with such care that he checks the weather before minutely adjusting the amount of water he adds to ensure it’s the perfect viscosity to coat the surface of the chicken.</p><p>This, my friends, is what it takes to make a truly great Korean fried chicken. </p><figure class="sc-ce7441f4-1 cRdAEQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_1.6402%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9, https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_3.2804%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_62%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_1.3651%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9, https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_2.7302%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_62%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9 2x"/><img alt="Maehashi and Chef Kay at the one-man corner shop." loading="eager" src="https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9" srcSet="https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9, https://static.ffx.io/images/$zoom_0.09926470588235295%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_18%2C$y_0/t_crop_custom/q_62%2Cf_auto/0b1378bbb9866eb07c589372d18c9eb4704449e9 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Maehashi and Chef Kay at the one-man corner shop.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nagi Maehashi</span></cite></figcaption></figure></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><h2><strong>Chef Kay, I salute you</strong></h2><p>Chef Kay, I salute you for making what is, hand on heart, the best Korean fried chicken I have ever eaten in Australia. I also salute you for your devotion to Joy Korean Fried Chicken, a place you can call your own after all those years of toiling for others.</p><p>After working so hard to fine-tune your recipe, you could have kept it a secret. Yet you have allowed me to share it with the world, a testament to your generosity of spirit.</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584, https://static.ffx.io/images/$zoom_0.168%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584, https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584 2x"/><img alt="Sweet and spicy chicken (left), original chicken, and honey soy chicken at Joy." loading="eager" src="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584, https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e1107b3fbc9655c56d1d9bf5d4444d5de74b5584 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Sweet and spicy chicken (left), original chicken, and honey soy chicken at Joy.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Brook Mitchell</span></cite></figcaption></figure><p>When Hwang shared his recipe with me, I took it for a test run in my kitchen, then adjusted it slightly to make it more do-able for home cooks. For example, he uses very large pieces of chicken, which he brines for three days to achieve his desired flesh-to-crust ratio. I use the smaller cuts that are more readily available at supermarkets and cut the brining time to 24 hours.</p><p>I was curious to see if I could get away with two fries. Turns out he’s right – it’s crunchier with three.</p><p>And I have to tell you, it is mind-blowingly good. The <em>crunch</em> when you bite into the chicken can be heard from the other side of the room. And that sauce is sheer perfection!</p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Thank you for sharing your story with me, Chef Kay. And thank you for sharing your recipe. This is a game-changer!</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1726%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_86%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7, https://static.ffx.io/images/$zoom_0.1726%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_62%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1726%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_86%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7, https://static.ffx.io/images/$zoom_0.1726%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_62%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7 2x"/><img alt="Serve the K.F.C. with Joy’s signature sweet-and-spicy sauce." loading="eager" src="https://static.ffx.io/images/$zoom_0.1726%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_86%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7" srcSet="https://static.ffx.io/images/$zoom_0.1726%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_86%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7, https://static.ffx.io/images/$zoom_0.1726%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_326/t_crop_custom/q_62%2Cf_auto/0c69cd84b30ab799d42500cf682b26745aaca0d7 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Serve the K.F.C. with Joy’s signature sweet-and-spicy sauce.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer; STYLING: Emma Knowles</span></cite></figcaption></figure><h2><strong>Joy Chicken’s epic Korean Fried Chicken</strong></h2><p>Adapted from the secret recipe provided by Kay Hwang, owner-chef of Joy Korean Fried Chicken. You’ll need to start this at least 24 hours ahead of serving. This recipe makes a lot. I figure that if I’m going to fry three times, I may as well go all out! Plus, leftovers hold up brilliantly, the crust staying crisp if you reheat it in the oven.</p><p><strong>INGREDIENTS</strong></p><p><strong>Chicken </strong>– <strong>see note</strong></p><ul><li>6 x 180g (1.1kg) bone-in, skin-on chicken thighs</li><li>5 x 140g drumsticks (700g), or more thighs</li></ul></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>Dry brine seasoning</strong></p><ul><li>½ tsp white pepper</li><li>½ tsp garlic powder</li><li>½ tsp ground ginger</li><li>¼ tsp cinnamon powder</li><li>2 tsp cooking salt – see note</li></ul><p><strong>Batter</strong></p><ul><li>335g (2¼ cups) plain flour</li><li>30g (¼ cup) cornflour</li><li>1 tsp sweet paprika</li><li>1 tsp garlic powder</li><li>1 tsp onion powder</li><li>½ tsp cooking salt</li><li>540ml (2 cups + 8 tsp) water</li></ul><p><strong>Dredging and cooking</strong></p><ul><li>90g (¾ cup) cornflour</li><li>500g (3⅓ cups) Korean chicken frying flour – see note</li><li>2 litres canola or vegetable oil, for frying</li></ul><p><strong>Sweet and spicy sauce</strong></p><ul><li>100g (⅓ cup) ketchup (substitute tomato sauce)</li><li>100g (⅓ cup) glucose – see note</li><li>50g (2½ tbsp) gochujang paste – see note</li><li>3 tbsp light or all-purpose soy sauce</li><li>45ml (3 tbsp) water</li><li>50g (¼ cup) caster sugar</li><li>1 tsp chilli power or cayenne pepper, or to taste</li><li>3 tbsp finely minced garlic</li></ul><p><strong>METHOD</strong></p><ol><li><strong>Brine</strong> <strong>the chicken for</strong> <strong>24 hours</strong>: Mix the dry brine ingredients in a small bowl. Place the chicken in a large bowl and sprinkle on the seasoning, then using your hands, rub it all over each chicken piece as evenly as possible. Cover with cling wrap and refrigerate for 24 hours (up to 48 hours).</li><li><strong>Make the batter: </strong>Whisk the batter ingredients in a bowl until it’s lump-free. It will be fairly thin. Cover and refrigerate for 3 hours – do not skip this step; it’s essential for a crispy crust. It will thicken to a pancake batter consistency. It must be used cold, so allow time for the batter to chill before you cook.</li><li><strong>Make the sauce: </strong>Put all the ingredients (other than the garlic) into a small saucepan over medium-high heat. Stir to combine, then bring to a simmer. As soon as it boils, remove it from the heat, stir in the garlic and set aside for at least 10 minutes. It should thicken into a syrupy consistency. Cover and keep warm (if it cools too much and gets thick, warm gently to loosen but don’t boil it again).</li><li><strong>Dust the</strong> <strong>chicken: </strong>Place<strong> </strong>the cornflour in a large bowl, and the Korean chicken frying flour in a separate large bowl. Pat the chicken pieces dry with paper towels and lay them out in a single layer on a tray. Dip a piece of chicken in the cornflour then thoroughly shake off excess. Repeat with the remaining chicken.</li><li><strong>Batter and first</strong> <strong>fry: </strong>In a large, heavy-based pot, heat 7cm of oil to 170C. Remove the batter from the fridge and whisk to combine. Dip a piece of chicken in the batter, then allow the excess to drip off. Coat in the chicken frying flour, pressing to adhere. Shake off the excess then carefully place the chicken in the oil. Repeat with another one or two pieces (don’t overcrowd the pot). Fry for 2½ minutes without touching the chicken (don’t turn or agitate), to allow the crust to set. Remove onto a rack set over a tray. Repeat with the remaining chicken, arranging the pieces on the rack so you remember the order in which you fried each piece. Bring the oil back up to 170C between batches.</li><li><strong>Second fry:</strong> When all the chicken has been fried once, lower the oil temperature to 160C then, starting from the piece you fried first (and which has had the longest resting time), fry the chicken thighs for 8 minutes and drumsticks for 5 minutes. Remove onto the rack and rest for 10 minutes, or up to 1 hour. It’s important to bring the oil back to 160C between each batch.</li><li><strong>Final fry: </strong>Increase the oil temperature to 180C. Fry the chicken in batches for 2½ to 3 minutes until deep golden. This final flash-fry gives the chicken colour and creates an ultra-crisp crust. Remove the chicken to a tray lined with paper towels.</li><li><strong>Serve:</strong> Transfer the chicken to a large bowl, drizzle over the sauce and gently turn to coat. Serve immediately with any leftover sauce on the side. If you prefer, serve the chicken without coating first in sauce (it’s delicious just as it is) and let everybody add their own. </li></ol><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3, https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3, https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3 2x"/><img alt="The brining method keeps the meat ridiculously juicy." loading="eager" src="https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3, https://static.ffx.io/images/$zoom_0.11506849315068493%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/985877ceca042d442ec25950d13e7cb3a2e403f3 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>The brining method keeps the meat ridiculously juicy.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer; STYLING: Emma Knowles</span></cite></figcaption></figure><h2><strong>Notes</strong></h2><p><strong>Chicken:</strong> Skin-on, bone-in chicken pieces are best as the meat stays juicy and the crust adheres better. From a logistics perspective, smaller pieces are better, as the crust adds considerable volume. But it doesn’t matter what size you use. Just ensure you have between 1.6kg and 2kg in total. However, this method will work with boneless thighs and breasts, too. Cut into 5cm x 3cm pieces and reduce the second fry cooking time to 4 minutes.</p><p><strong>Dry-brining</strong>: This adds seasoning throughout the flesh and keeps it moist. You won’t have to worry about dry meat, even if you accidentally overcook it. I like dry brining rather than wet brining because you don’t need to find room in your fridge for a large tub of liquid, and the flesh doesn’t get bloated with water, resulting in a better chicken flavour. </p><p><strong>Salt: </strong>Look for packets labelled “cooking salt”. If you only have table salt, reduce the quantity listed in the ingredients by 25 per cent. If you only have sea salt flakes, increase it by 50 per cent.</p><p><strong>Glucose syrup:</strong> The original recipe calls for corn syrup, which is harder to find and quite pricey in Australia. Glucose syrup is a thicker version of corn syrup and is sold in small jars at grocery stores, supermarkets and pharmacies. Hwang says honey makes a good alternative.</p><p><strong>Gochujang: </strong>This thick red paste, made from dried and fermented soybeans, gochugaru (Korean red chilli powder), rice flour, salt and sweetener, is available in tubs in the Asian grocery aisle at the supermarket and at speciality grocers.</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/gochujang-everything-you-need-to-know-20210511-h1vqdj.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0872%2C$ratio_1.5%2C$width_1926%2C$x_48%2C$y_202/t_crop_custom/q_86%2Cf_auto/effb938e28897a5d634008703d6ce293cb76f31a, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1745%2C$ratio_1.5%2C$width_1926%2C$x_48%2C$y_202/t_crop_custom/q_62%2Cf_auto/effb938e28897a5d634008703d6ce293cb76f31a 2x"/><img alt="Gochujang is used in many of our favourite Korean dishes." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0677%2C$ratio_1%2C$width_1419%2C$x_295%2C$y_172/t_crop_custom/q_86%2Cf_auto/effb938e28897a5d634008703d6ce293cb76f31a" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0677%2C$ratio_1%2C$width_1419%2C$x_295%2C$y_172/t_crop_custom/q_86%2Cf_auto/effb938e28897a5d634008703d6ce293cb76f31a, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1353%2C$ratio_1%2C$width_1419%2C$x_295%2C$y_172/t_crop_custom/q_62%2Cf_auto/effb938e28897a5d634008703d6ce293cb76f31a 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/gochujang-everything-you-need-to-know-20210511-h1vqdj.html">Gochujang: Everything you need to know </a></h3></div></div></aside><p><strong>Korean chicken frying flour: </strong>Seasoned frying flour is sold at Korean and Asian grocers, often labelled “Fried Chicken Mix” in packets helpfully depicting fried chicken on the packet. Intended to make crispy fried chicken, it is typically a combination of flour, cornflour and seasonings. </p><h2><strong>Home-made Korean chicken frying flour</strong></h2><p>If you can’t find Korean chicken frying flour, here’s a recipe you can whisk up at home. It’s 95 per cent as good as the real thing.</p><p><strong>INGREDIENTS</strong></p><ul><li>400g (2⅔ cups) plain flour</li><li>100g (¾ cup) cornflour</li><li>1¼ tsp onion powder</li><li>¾ tsp baking powder</li><li>¾ tsp ginger powder</li><li>¾ tsp black pepper</li><li>¾ tsp ground nutmeg</li><li>¾ tsp cooking salt</li><li>¼ tsp cayenne pepper</li></ul><p><strong>METHOD</strong></p><ol><li>Whisk the ingredients in a large bowl to combine then use per the recipe.</li></ol><p><strong>Makes </strong>3½ cups</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/tips-and-advice/the-chef-s-essential-guide-to-korean-food-shopping-at-sydney-s-hugest-and-newest-asian-supermarket-20240527-p5jh0r.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.13610586011342155%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b60326f0e077a2f99fdc7af156346799a077592, https://static.ffx.io/images/$zoom_0.13610586011342155%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/0b60326f0e077a2f99fdc7af156346799a077592 2x"/><img alt="orean chef Illa Kim and husband Daero Lee from Soul Dining guides Good Food th" loading="lazy" src="https://static.ffx.io/images/$zoom_0.1021%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_165%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b60326f0e077a2f99fdc7af156346799a077592" srcSet="https://static.ffx.io/images/$zoom_0.1021%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_165%2C$y_0/t_crop_custom/q_86%2Cf_auto/0b60326f0e077a2f99fdc7af156346799a077592, https://static.ffx.io/images/$zoom_0.1021%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_165%2C$y_0/t_crop_custom/q_62%2Cf_auto/0b60326f0e077a2f99fdc7af156346799a077592 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/tips-and-advice/the-chef-s-essential-guide-to-korean-food-shopping-at-sydney-s-hugest-and-newest-asian-supermarket-20240527-p5jh0r.html">Sydney’s hugest and newest supermarket has landed. Here’s how to navigate it</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="https://www.theage.com.au/goodfood/tips-and-advice/you-need-to-know-what-to-eat-and-how-to-eat-it-the-chef-s-essential-guide-to-korean-food-shopping-20240613-p5jlgv.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.3385929675494893%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_9%2C$y_220/t_crop_custom/q_86%2Cf_auto/a6a9ace9a9b6dede45faf6e71cfd3b8023f2b88d, https://static.ffx.io/images/$zoom_0.3385929675494893%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_9%2C$y_220/t_crop_custom/q_62%2Cf_auto/a6a9ace9a9b6dede45faf6e71cfd3b8023f2b88d 2x"/><img alt="Doju chef Mika Chae at KT Mart Korean supermarket in Melbourne." loading="lazy" src="https://static.ffx.io/images/$zoom_0.2543139293139293%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_40%2C$y_163/t_crop_custom/q_86%2Cf_auto/a6a9ace9a9b6dede45faf6e71cfd3b8023f2b88d" srcSet="https://static.ffx.io/images/$zoom_0.2543139293139293%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_40%2C$y_163/t_crop_custom/q_86%2Cf_auto/a6a9ace9a9b6dede45faf6e71cfd3b8023f2b88d, https://static.ffx.io/images/$zoom_0.2543139293139293%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_40%2C$y_163/t_crop_custom/q_62%2Cf_auto/a6a9ace9a9b6dede45faf6e71cfd3b8023f2b88d 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="https://www.theage.com.au/goodfood/tips-and-advice/you-need-to-know-what-to-eat-and-how-to-eat-it-the-chef-s-essential-guide-to-korean-food-shopping-20240613-p5jlgv.html">From soy sauce to seaweed: A chef’s guide to shopping for Korean ingredients</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipetin-eats-reveals-the-secret-to-making-this-cult-souvlaki-bar-s-chicken-gyros-at-home-20240516-p5je6c.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_315/t_crop_custom/q_86%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db, https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_315/t_crop_custom/q_62%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db 2x"/><img alt="Nagi and gyros" loading="lazy" 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perfect Korean fried chicken has been my Achilles’ heel for as long as I can remember. With a crunchy coating, far superior to the Colonel’s, encasing juicy chicken flesh infused with subtle flavours, then smothered in a sweet-spicy-garlicky red sauce, this is the dish food dreams are made of.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EBut it is oddly difficult to find a truly great one at a Korean restaurant, let alone to make it at home – Korean chefs keep the mix of seasoning spices a closely guarded secret. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EI had all but given up on cracking the code. My family and I have tried countless recipes, sourced from internationally respected food authorities, restaurants and cookbooks, as well as dabbling with our own methods.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EWe’d get close. But close is not good enough. I wanted great. Exceptional. Because Korean fried chicken is a dish revered around the world. \u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.22375,"width":378,"offsetX":138,"offsetY":401},"type":"SQUARE_1_1","credit":"Nagi Maehashi","source":"Supplied","caption":"Kay Hwang and Nagi Maehashi at Joy Korean Fried Chicken.\n","mediaId":"77da992a0570d48d62fdd18df1a6810d555c450f","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003EThe day I discovered Joy Chicken\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EEverything changed the day I discovered \u003Cx-placeholder id=\"7a9865ef19a85c48d6f414c43328ab9e78edf9ec\"\u003E\u003C\u002Fx-placeholder\u003E, a tiny one-man corner shop run by Kay Hwang in Sydney’s Chippendale. After one bite, I knew I’d found The One.\u003C\u002Fp\u003E","placeholders":[{"key":"7a9865ef19a85c48d6f414c43328ab9e78edf9ec","text":"Joy Korean Fried Chicken","type":"LINK_ASSET","assetId":"p5dsvg"}]},{"type":"MARKUP","markup":"\u003Cp\u003EMy team and I have crisscrossed Sydney in pursuit of a truly excellent Korean fried chicken to replicate, but something always disappointed. The crust wasn’t crisp enough or was too thin. It had soggy or powdery patches. The chicken flesh was dry, under-seasoned, or both. Or the sauce either lacked the all-important Korean flavour punch or was far too sweet.\u003C\u002Fp\u003E"},{"type":"ASSET","asset":{"id":"p5dsvg"}},{"type":"MARKUP","markup":"\u003Cp\u003EBut Joy Korean Fried Chicken ticks all the boxes. The crunchy, craggy crust puts it in a field of its own. It’s the perfect texture and thickness, and has enough staying power to remain crunchy the next day. The flesh is ridiculously juicy, and the signature sweet-and-spicy sauce has the ideal level of spice tingle.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EOnce I met and learnt the background of Joy’s owner-chef, Kay Hwang, I understood why – and it’s no fluke.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.11506849315068494,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Rob Palmer; STYLING: Emma Knowles","source":"Fairfax Media","caption":"Exacting frying times are the difference between good and great Korean fried chicken.","mediaId":"205e9e8f4ab56f4401d54ebd54bc52a7725391ee","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003EWhen a fine-dining chef conquers KFC\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHwang is of Korean descent, but this is not a recipe handed down by his family. It was meticulously developed by a professionally trained chef who earned his stripes in some of the country’s best fine-dining restaurants. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAt \u003Cx-placeholder id=\"c22b81106afb6222ac2380b0d60eac2f2aba75a7\"\u003E\u003C\u002Fx-placeholder\u003E, \u003Cx-placeholder id=\"ed0482633e5280ee4b8392c86e6dd6ec0c1dc208\"\u003E\u003C\u002Fx-placeholder\u003E, Rockpool and \u003Cx-placeholder id=\"3c878839618951d05c2c1910a32ec0e742c74a34\"\u003E\u003C\u002Fx-placeholder\u003E, Hwang honed the skills, discipline and work ethic required to survive in this industry. That background explains the high bar he set in pursuit of the perfect Korean fried chicken. \u003C\u002Fp\u003E","placeholders":[{"key":"c22b81106afb6222ac2380b0d60eac2f2aba75a7","text":"Quay","type":"LINK_ASSET","assetId":"h137gu"},{"key":"ed0482633e5280ee4b8392c86e6dd6ec0c1dc208","text":"Bennelong","type":"LINK_ASSET","assetId":"3z6sj"},{"key":"3c878839618951d05c2c1910a32ec0e742c74a34","text":"Aria","type":"LINK_ASSET","assetId":"h1zdz2"}]},{"type":"MARKUP","markup":"\u003Cp\u003EThe secret to an exceptionally nubbly crust so ribboned with texture, you’d swear it had been crumbed with cornflakes? Not one fry, but three, all at different temperatures for precise times. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAnd to achieve maximum succulence under that crust? A three-day brine.\u003C\u002Fp\u003E"},{"type":"QUOTE","markup":"The crunch when you bite into the chicken can be heard from the other side of the room.","quoteType":"PULL_QUOTE"},{"type":"MARKUP","markup":"\u003Cp\u003EThe final touch is a sweet-hot sauce Hwang makes with such care that he checks the weather before minutely adjusting the amount of water he adds to ensure it’s the perfect viscosity to coat the surface of the chicken.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThis, my friends, is what it takes to make a truly great Korean fried chicken. \u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.09926470588235295,"width":378,"offsetX":18,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Nagi Maehashi","source":"Supplied","caption":"Maehashi and Chef Kay at the one-man corner shop.","mediaId":"0b1378bbb9866eb07c589372d18c9eb4704449e9","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003EChef Kay, I salute you\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EChef Kay, I salute you for making what is, hand on heart, the best Korean fried chicken I have ever eaten in Australia. I also salute you for your devotion to Joy Korean Fried Chicken, a place you can call your own after all those years of toiling for others.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAfter working so hard to fine-tune your recipe, you could have kept it a secret. Yet you have allowed me to share it with the world, a testament to your generosity of spirit.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.168,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Brook Mitchell","source":"Sydney Morning Herald","caption":"Sweet and spicy chicken (left), original chicken, and honey soy chicken at Joy.","mediaId":"e1107b3fbc9655c56d1d9bf5d4444d5de74b5584"}},{"type":"MARKUP","markup":"\u003Cp\u003EWhen Hwang shared his recipe with me, I took it for a test run in my kitchen, then adjusted it slightly to make it more do-able for home cooks. For example, he uses very large pieces of chicken, which he brines for three days to achieve his desired flesh-to-crust ratio. I use the smaller cuts that are more readily available at supermarkets and cut the brining time to 24 hours.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EI was curious to see if I could get away with two fries. Turns out he’s right – it’s crunchier with three.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAnd I have to tell you, it is mind-blowingly good. The \u003Cem\u003Ecrunch\u003C\u002Fem\u003E when you bite into the chicken can be heard from the other side of the room. And that sauce is sheer perfection!\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThank you for sharing your story with me, Chef Kay. And thank you for sharing your recipe. This is a game-changer!\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.1726,"width":756,"offsetX":0,"offsetY":326},"type":"LANDSCAPE_3_2","credit":"Rob Palmer; STYLING: Emma Knowles","source":"Fairfax Media","caption":"Serve the K.F.C. with Joy’s signature sweet-and-spicy sauce.","mediaId":"0c69cd84b30ab799d42500cf682b26745aaca0d7","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003EJoy Chicken’s epic Korean Fried Chicken\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAdapted from the secret recipe provided by Kay Hwang, owner-chef of Joy Korean Fried Chicken. You’ll need to start this at least 24 hours ahead of serving. This recipe makes a lot. I figure that if I’m going to fry three times, I may as well go all out! Plus, leftovers hold up brilliantly, the crust staying crisp if you reheat it in the oven.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EINGREDIENTS\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EChicken \u003C\u002Fstrong\u003E– \u003Cstrong\u003Esee note\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E6 x 180g (1.1kg) bone-in, skin-on chicken thighs\u003C\u002Fli\u003E\u003Cli\u003E5 x 140g drumsticks (700g), or more thighs\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDry brine seasoning\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E½ tsp white pepper\u003C\u002Fli\u003E\u003Cli\u003E½ tsp garlic powder\u003C\u002Fli\u003E\u003Cli\u003E½ tsp ground ginger\u003C\u002Fli\u003E\u003Cli\u003E¼ tsp cinnamon powder\u003C\u002Fli\u003E\u003Cli\u003E2 tsp cooking salt – see note\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EBatter\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E335g (2¼ cups) plain flour\u003C\u002Fli\u003E\u003Cli\u003E30g (¼ cup) cornflour\u003C\u002Fli\u003E\u003Cli\u003E1 tsp sweet paprika\u003C\u002Fli\u003E\u003Cli\u003E1 tsp garlic powder\u003C\u002Fli\u003E\u003Cli\u003E1 tsp onion powder\u003C\u002Fli\u003E\u003Cli\u003E½ tsp cooking salt\u003C\u002Fli\u003E\u003Cli\u003E540ml (2 cups + 8 tsp) water\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDredging and cooking\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E90g (¾ cup) cornflour\u003C\u002Fli\u003E\u003Cli\u003E500g (3⅓ cups) Korean chicken frying flour – see note\u003C\u002Fli\u003E\u003Cli\u003E2 litres canola or vegetable oil, for frying\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003ESweet and spicy sauce\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E100g (⅓ cup) ketchup (substitute tomato sauce)\u003C\u002Fli\u003E\u003Cli\u003E100g (⅓ cup) glucose – see note\u003C\u002Fli\u003E\u003Cli\u003E50g (2½ tbsp) gochujang paste – see note\u003C\u002Fli\u003E\u003Cli\u003E3 tbsp light or all-purpose soy sauce\u003C\u002Fli\u003E\u003Cli\u003E45ml (3 tbsp) water\u003C\u002Fli\u003E\u003Cli\u003E50g (¼ cup) caster sugar\u003C\u002Fli\u003E\u003Cli\u003E1 tsp chilli power or cayenne pepper, or to taste\u003C\u002Fli\u003E\u003Cli\u003E3 tbsp finely minced garlic\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EMETHOD\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Col\u003E\u003Cli\u003E\u003Cstrong\u003EBrine\u003C\u002Fstrong\u003E \u003Cstrong\u003Ethe chicken for\u003C\u002Fstrong\u003E \u003Cstrong\u003E24 hours\u003C\u002Fstrong\u003E: Mix the dry brine ingredients in a small bowl. Place the chicken in a large bowl and sprinkle on the seasoning, then using your hands, rub it all over each chicken piece as evenly as possible. Cover with cling wrap and refrigerate for 24 hours (up to 48 hours).\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EMake the batter: \u003C\u002Fstrong\u003EWhisk the batter ingredients in a bowl until it’s lump-free. It will be fairly thin. Cover and refrigerate for 3 hours – do not skip this step; it’s essential for a crispy crust. It will thicken to a pancake batter consistency. It must be used cold, so allow time for the batter to chill before you cook.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EMake the sauce: \u003C\u002Fstrong\u003EPut all the ingredients (other than the garlic) into a small saucepan over medium-high heat. Stir to combine, then bring to a simmer. As soon as it boils, remove it from the heat, stir in the garlic and set aside for at least 10 minutes. It should thicken into a syrupy consistency. Cover and keep warm (if it cools too much and gets thick, warm gently to loosen but don’t boil it again).\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EDust the\u003C\u002Fstrong\u003E \u003Cstrong\u003Echicken: \u003C\u002Fstrong\u003EPlace\u003Cstrong\u003E \u003C\u002Fstrong\u003Ethe cornflour in a large bowl, and the Korean chicken frying flour in a separate large bowl. Pat the chicken pieces dry with paper towels and lay them out in a single layer on a tray. Dip a piece of chicken in the cornflour then thoroughly shake off excess. Repeat with the remaining chicken.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EBatter and first\u003C\u002Fstrong\u003E \u003Cstrong\u003Efry: \u003C\u002Fstrong\u003EIn a large, heavy-based pot, heat 7cm of oil to 170C. Remove the batter from the fridge and whisk to combine. Dip a piece of chicken in the batter, then allow the excess to drip off. Coat in the chicken frying flour, pressing to adhere. Shake off the excess then carefully place the chicken in the oil. Repeat with another one or two pieces (don’t overcrowd the pot). Fry for 2½ minutes without touching the chicken (don’t turn or agitate), to allow the crust to set. Remove onto a rack set over a tray. Repeat with the remaining chicken, arranging the pieces on the rack so you remember the order in which you fried each piece. Bring the oil back up to 170C between batches.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003ESecond fry:\u003C\u002Fstrong\u003E When all the chicken has been fried once, lower the oil temperature to 160C then, starting from the piece you fried first (and which has had the longest resting time), fry the chicken thighs for 8 minutes and drumsticks for 5 minutes. Remove onto the rack and rest for 10 minutes, or up to 1 hour. It’s important to bring the oil back to 160C between each batch.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EFinal fry: \u003C\u002Fstrong\u003EIncrease the oil temperature to 180C. Fry the chicken in batches for 2½ to 3 minutes until deep golden. This final flash-fry gives the chicken colour and creates an ultra-crisp crust. Remove the chicken to a tray lined with paper towels.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EServe:\u003C\u002Fstrong\u003E Transfer the chicken to a large bowl, drizzle over the sauce and gently turn to coat. Serve immediately with any leftover sauce on the side. If you prefer, serve the chicken without coating first in sauce (it’s delicious just as it is) and let everybody add their own. \u003C\u002Fli\u003E\u003C\u002Fol\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.11506849315068493,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Rob Palmer; STYLING: Emma Knowles","source":"Fairfax Media","caption":"The brining method keeps the meat ridiculously juicy.","mediaId":"985877ceca042d442ec25950d13e7cb3a2e403f3","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003ENotes\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EChicken:\u003C\u002Fstrong\u003E Skin-on, bone-in chicken pieces are best as the meat stays juicy and the crust adheres better. From a logistics perspective, smaller pieces are better, as the crust adds considerable volume. But it doesn’t matter what size you use. Just ensure you have between 1.6kg and 2kg in total. However, this method will work with boneless thighs and breasts, too. Cut into 5cm x 3cm pieces and reduce the second fry cooking time to 4 minutes.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDry-brining\u003C\u002Fstrong\u003E: This adds seasoning throughout the flesh and keeps it moist. You won’t have to worry about dry meat, even if you accidentally overcook it. I like dry brining rather than wet brining because you don’t need to find room in your fridge for a large tub of liquid, and the flesh doesn’t get bloated with water, resulting in a better chicken flavour. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003ESalt: \u003C\u002Fstrong\u003ELook for packets labelled “cooking salt”. If you only have table salt, reduce the quantity listed in the ingredients by 25 per cent. If you only have sea salt flakes, increase it by 50 per cent.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EGlucose syrup:\u003C\u002Fstrong\u003E The original recipe calls for corn syrup, which is harder to find and quite pricey in Australia. Glucose syrup is a thicker version of corn syrup and is sold in small jars at grocery stores, supermarkets and pharmacies. Hwang says honey makes a good alternative.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EGochujang: \u003C\u002Fstrong\u003EThis thick red paste, made from dried and fermented soybeans, gochugaru (Korean red chilli powder), rice flour, salt and sweetener, is available in tubs in the Asian grocery aisle at the supermarket and at speciality grocers.\u003C\u002Fp\u003E"},{"type":"ASSET","asset":{"id":"h1vqdj"}},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EKorean chicken frying flour: \u003C\u002Fstrong\u003ESeasoned frying flour is sold at Korean and Asian grocers, often labelled “Fried Chicken Mix” in packets helpfully depicting fried chicken on the packet. 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