Korean-Style Fried Chicken

Preparation

The rice flour and double fry keeps this chicken extra crispy for hours. You can fry the chicken pieces up to 2 hours ahead of time. Just before serving, pop into a 400 degree oven until warm, then brush with sauce and serve.

1. In a bowl, stir together gochujang, ketchup, honey, sesame oil, sesame seeds, and lemon juice. Season with salt and pepper.
2. In a large bowl, sprinkle chicken with some rice flour; season generously with kosher salt and pepper, tossing to coat. In a HexClad 7QT Chicken Fryer, heat 1 to 2 inches oil over medium-high heat until a thermometer registers between 320 and 350 degrees.
3. In a large bowl, whisk together rice flour, all purpose flour, 1 teaspoon kosher salt, and ½ teaspoon pepper. Whisk in 1 ½ cups water until a smooth, thin batter forms.
4. Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry, moving occasionally, until pale golden, 6 minutes. Transfer to a rimmed baking sheet fitted with a cooling rack. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 to 8 minutes more. Transfer to a wire rack and repeat with remaining chicken. While fried chicken is still hot, brush with chili sauce and sprinkle with more sesame seeds, scallions and jalapeno slices. Serve.