Fried Chicken

(Korean Recipe)

Korean fried chicken with a thin, crackly crust that’s glazed with a delicious soy garlic or red spicy 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

Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.

4

Add the oil to a deep fryer, wok, or large pot. Heat the oil. Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook.

5

Reheat the oil. Add the chicken, and deep fry again, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.

6

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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Enjoy!

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