Korean Fried Chicken
- canola oil, for frying
- 5 garlic cloves
- 1 1/2 inches piece peeled ginger
- 3 tablespoons soy sauce
- 3 tablespoons korean chili paste (gojujang)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2/3 cup flour
- 1 tablespoon cornstarch
- 16 chicken wings (about 1 3/4 lbs.)
- Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350Es. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.a .
- Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels. Return oil to 350Es. Fry chicken until crisp, 6-8 minutes more. Drain again. Toss chicken in sauce.
canola oil, garlic, ginger, soy sauce, korean chili paste, rice vinegar, sesame oil, honey, flour, cornstarch, chicken
Taken from www.food.com/recipe/korean-fried-chicken-458872 (may not work)