Korean fried chicken

Name: Korean fried chicken
Cuisine: American
Ingredients: 2 # chicken (I used wings and drumettes); 1/2 cup potato starch (you can sub tapioca or corn starch); 1 tbsp fresh ginger; 1 tbsp fresh garlic; 1/2 cup soy sauce; 4 tbsp gochujang paste (can sub Sriracha or sambal); 3 tbsp sesame oil; 1 oz Mirin (can sub rice wine vin or similar); 1/4 cup brown sugar; 1 quart grapeseed oil (can sub oil of your choice) for frying; Salt and Pepper

Feel_my_Burner @Feel_My_Burner

Around the World

Delicious, crispy, sweet and spicy chicken!

Feel_my_Burner @Feel_My_Burner

Around the World

Delicious, crispy, sweet and spicy chicken!

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Ingredients

2# chicken (I used wings and drumettes)
1/2 cuppotato starch (you can sub tapioca or corn starch)
1 tbspfresh ginger
1 tbspfresh garlic
1/2 cupsoy sauce
4 tbspgochujang paste (can sub Sriracha or sambal)
3 tbspsesame oil
1 ozMirin (can sub rice wine vin or similar)
1/4 cupbrown sugar
1 quartgrapeseed oil (can sub oil of your choice) for frying
Salt and Pepper

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Steps

1

Heat your oil to 350°- 375°
2

Season your chicken with salt and pepper
3

In a separate bowl put your potato starch. Individually coat your chicken.
4

While oil is hot, fry your chicken for 12-14 minutes. You're going to double fry**
5

In a skillet, heat your sesame oil. Add your garlic, ginger and cook for 1 minute. Add your mirin, soy sauce and gochujang. Simmer for 5 minutes and add your brown sugar at the the last minute.
6

After you're 12 minutes of frying the chicken, pull out of the oil and let sit for 1 minute. Add your chicken back into the oil and fry for an additional 5-8 minutes or until golden brown. (This assures your chicken is super crispy)
7

After your chicken is fried for the second time, toss in your sauce or serve it on the side and enjoy! You can also garnish with sesame seeds and scallions if you want more presentation.