These sweet and salty potato chips are a sensation in Seoul, where people stand on line to get them. Tory Miller serves them at his restaurant Sujeo in Madison, Wisconsin, glazing the just-fried chips in honey butter. Slideshow:  More Bar Snacks 

Tory Miller
Tory Miller
June 2016


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a large enameled cast-iron casserole, heat 3 inches of oil to 325°. Line a baking sheet with paper towels.

  • Fry the potatoes in batches, stirring, until light golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the potato chips to the paper towels to drain.

  • In a large nonstick skillet, melt 3 tablespoons of the butter with 2 tablespoons of the honey and bring to a boil. Add half of the potato chips and remove the pan from the heat. Gently toss the potato chips until evenly coated and transfer to a serving bowl; season with sea salt and gochugaru. Repeat with the remaining butter, honey and potato chips and more sea salt and gochugaru.