KOREAN FRIED CHICKEN

gredients:
5 cloves garlic, chopped
1 (1.5″) piece peeled ginger, chopped
3 Tbsp soy sauce
3 Tbsp gochujang
1.5 Tbsp rice vinegar
1 Tbsp Asian sesame oil
1 Tbsp honey
2/3 cup flour
1 Tbsp cornstarch
2/3 cup water
16 chicken wingettes/drumettes (from 8 chicken wings)
Canola oil, for frying

Sesame seeds and chopped green onions for topping

Directions:

1. Make the sauce: process the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil, and honey with a food processor/immesion blender until blended (or mince the garlic and ginger and whisk the ingredients together by hand).
2. For the chicken: in a bowl, whisk the flour, corn starch, and water. Add the chicken and toss. In a medium-sized heavy-bottomed pot, pour about 2 inches of oil. Clip a candy thermometer onto the side of the pot and heat the oil until it reaches a temperature of 350 degrees F. Add the chicken pieces gently, but don’t crowd the pot; you’ll have to work in two or three batches. Fry chicken until golden, about 6 to 8 minutes. Drain on paper towels. Reheat the oil to 350 degrees and fry chicken again until crisp and medium brown, 6 to 8 minutes. Drain.
3. In a large bowl, toss the chicken pieces with the sauce, top with sesame seeds and green onions if using, and serve. With lots of napkins.

FULL RECIPES

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