Korean Fried Chicken

• 12 large chicken drumsticks, skin on
• 1 cup pickled daikon
• vegetable oil
• 2 cups chicken stock
• 1 cup soy sauce
• 1 cup mirin
• 2 cups roasted garlic cloves, pured
• 2 tablespoons chopped scallions, for garnish
• 1 tablespoon roasted and salted sesame seeds, for garnish

1. In a deep stockpot, heat 6 to 8 inches of vegetable oil until it reaches 375 degrees F when measured with a candy or deep-fry thermometer.
2. Add the drumsticks and fry for about 8 minutes.
3. Transfer to a cookie sheet andset aside, reserving the oil in the stockpot.
4. In a medium saucepan, combine all ingredients for the Roasted Garlic SoyGlaze and bring to a low boil over medium heat.
5. Simmer for 20 to 25 minutes, or until the sauce has reduced by a third.
6. Remove from theheat and set aside.
7. Heat the reserved oil until it reaches 375 degrees F again.
8. Fry the drumsticksagain, for 4 to 5 minutes, or until cooked through.
9. Insert a meat thermometer into the thickest part of the leg; when the temperature reads 160 degrees F, the chicken is done.
10. Transfer immediately to the saucepan of Roasted GarlicSoy Glaze and let sit for about 2 minutes to allow the chicken to absorb the flavors.
11. Shake the excess glaze off and transfer the chicken thighs to a serving platter.
12. Sprinkle with the chopped scallions and sesame seeds and serve immediately.

chicken, pickled daikon, vegetable oil, chicken stock, soy sauce, mirin, garlic, scallions, sesame seeds

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