Korean Market-Style Fried Chicken (Sijang-tongdak)

Steps

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1. 1
   Cut whole chicken in half. Season evenly with salt and ground black pepper (about 0.25 tsp salt per pound). Refrigerate for at least 2 hours or overnight.
   ▶ ≈0:52
2. 2
   Prepare the dry mix: combine potato starch, all-purpose flour, baking soda, salt, and roasted soybean powder.
   ▶ ≈1:45
3. 3
   Add one large egg and half cup of ice-cold water to the dry mixture. Stir until you have a creamy, yellowish batter.
   ▶ ≈3:00
4. 4
   Heat about 2 inches of cooking oil in a cast iron pot to approximately 350°F. Add a small piece of onion to flavor the oil, then remove it once the oil is fragrant.
   ▶ ≈3:18
5. 5
   Coat the seasoned chicken pieces lightly with all-purpose flour. Carefully place into the hot oil.
   ▶ ≈4:20
6. 6
   Fry for about 12 minutes on medium-high to medium heat. Turn occasionally. Once the chicken begins to brown lightly, reduce heat. Remove from oil.
   ▶ ≈5:00
7. 7
   Let the oil return to temperature for about 30 seconds. Prepare for second frying. Check that chicken is partially cooked through—some pink may remain inside, which is fine for double-frying.
   ▶ ≈7:13
8. 8
   Fry for another 12 minutes until the chicken is fully cooked through and golden brown, with a perfectly crispy exterior.
   ▶ ≈8:29
9. 9
   Drain the fried chicken. Prepare a dipping mixture by combining salt, hot pepper flakes, ground black pepper, and sesame seeds.
   ▶ ≈9:17
10. 10
    Serve immediately while hot with pickled radish and the salt-spice mixture. The chicken is best enjoyed within an hour of frying while it remains crispy.
    ▶ ≈10:10