Korean fried chicken (yangnyeom)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1SeasonPat the chicken completely dry. Toss with salt, pepper and ginger and leave 15 minutes.
2. 2BatterWhisk starch, flour and baking powder with the cold water into a thin batter, like single cream. Add the chicken and turn to coat.
3. 3First fryHeat 5 cm of oil to 160 °C / 320 °F. Fry in batches for 8 minutes — pale gold, cooked through but not crisp. Drain on a rack.
4. 4GlazeWhile it rests, put all the glaze ingredients except the sesame oil in a small pan, bring to a simmer and cook 2 minutes until glossy. Stir in the sesame oil and take off the heat.
5. 5Second fryRaise the oil to 190 °C / 375 °F. Fry the chicken again for 3–4 minutes until deep golden and audibly crisp. Drain.
6. 6TossPut the hot chicken in a big bowl, pour over the glaze and toss until every piece is coated. Scatter sesame seeds and spring onion and serve at once, with pickled radish or plain rice.