Title: Korean Fried Chicken
Categories: Chicken, Korean
Yield: 6 Servings
MMMMM--------------------------CHICKEN-------------------------------
2 lb Chicken wings or chunks of
-chicken; rinsed in cold
-water and patted dry, tips
-removed, drummettes and
-flats separated
1/2 c Potato or corn starch
1/3 c All-purpose flour
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
1/2 ts Baking soda
1 lg Egg; slightly beaten
Corn oil; for deep frying
MMMMM---------------------------SAUCE--------------------------------
2 ts Corn oil
3 cl Garlic; minced
1/3 c Ketchup
1/3 c Brown rice syrup;
-(ssal-yeot), corn syrup, or
-sugar
1/4 c Korean hot pepper paste
-(gochujang)
2 ts Distilled white vinegar or
-apple cider vinegar
1 tb Toasted sesame seeds
Make the wings:
Combine chicken, starch, flour, salt, pepper, baking soda, and egg in
a large bowl and mix with a wooden spoon or your hand until the
chicken is well coated.
Heat about 4" of corn oil in a deep pot over high heat until it
reaches 350 F. If you don't have a thermometer, test it by dipping
one piece of chicken in the oil. If it bubbles, it is ready. One by
one, carefully add the chicken to the pot, in batches if necessary to
avoid crowding, and fry, turning a few times, until crunchy, 10 to 12
minutes. Transfer to a strainer and shake to drain, then transfer the
chicken to a large bowl. Return the oil to 350 F and fry a second
batch, if necessary. As it sits, the chicken will become less crunchy.
Meanwhile, make the sauce:
While the chicken is frying, heat a large heavy pan over medium-high
heat. Add the corn oil and garlic and cook, stirring, for 30 seconds.
Add the ketchup, brown rice syrup, hot pepper paste, and vinegar.
Turn the heat down to low and cook, stirring with a wooden spoon,
until the sauce bubbles and becomes shiny, about 7 minutes.
Fry the wings again:
Fry in batches, turniung a few times, until the wings are golden
brown and very crunchy on the outside, 10 to 12 minutes. Transfer the
wings to a strainer and shake to drain, then add them to the pan with
the sauce and stir until the chicken is coated.
Arrange the chicken on a serving platter, sprinkle with sesame seeds,
and serve.
Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
