Spicy Korean Chicken

• 10 chicken wings, and drumettes
• 1 cup cornstarch
• oil, for frying
• sesame seeds, for serving
• batter
• 1/2 cup cornstarch
• 1/2 cup flour
• 2 teaspoons salt
• 1 cup vodka
• gochujang, sauce
• 2 tablespoons soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons korean chili paste (gochujang)
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated

1. 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. 2. Heat oil in a pot to 340u0b0F.
3. 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320u0b0F.
5. 5. Drain the wings and increase the heat.
6. 6. Heat oil to about 375u0b0F.
7. 7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
8. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

chicken, cornstarch, oil, sesame seeds, batter, cornstarch, flour, salt, vodka, soy sauce, honey, rice vinegar, korean chili paste, garlic, ginger

Taken from www.food.com/recipe/spicy-korean-chicken-533574 (may not work)