Korean Fried Chicken

• 3 cups canola, grapeseed, or peanut oil, for frying
• 3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated
• 2 tablespoons grated fresh ginger
• 2 teaspoons kosher salt
• 1 cup potato starch, divided
• 1/2 cup gochujang
• 1/4 cup oyster sauce
• 3 tablespoons mirin (sweet sake)
• 2 tablespoons ketchup
• 1 tablespoon fish sauce
• 2 teaspoons grated garlic (about 3 garlic cloves)
• 1 1/2 teaspoons white sesame seeds
• 1 1/2 teaspoons black sesame seeds

1. Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place 1/2 cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
2. When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
3. When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
4. Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

peanut oil, chicken drumsticks, ginger, kosher salt, potato starch, gochujang, oyster sauce, mirin, ketchup, fish sauce, garlic, white sesame seeds, black sesame seeds

Taken from www.myrecipes.com/recipe/korean-fried-chicken (may not work)