Korean

(Crispy Fried Chicken)

Korean fried chicken with a thin, crackly crust, glazed in a mouthwatering soy garlic or spicy red sauce!

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Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge.

1

Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly. Turn the heat off.

2

If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.

3

Add the oil to a deep fryer, wok. Drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.

4

Add the chicken (you can do this in one batch for the second frying), and deep fry again until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.

5

You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

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3. Enjoy!

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