Korean Fried Chicken
Spicy, slightly sweet and incredibly delicious Korean fried chicken with gochujang, garlic, and honey plus one secret ingredient!
Ingredients
1 quarts canola oil
5 clove garlic , peeled
1 1⁄2 tbsps ginger, peeled, cut into chunks
1/4 cups soy sauce
3 tbsps gochujang
1 1⁄2 tbsps rice vinegar
1 tbsps toasted sesame oil
1 tbsps seedless strawberry jam
2 tbsps honey
2/3 cups all purpose flour
1 tbsps cornstarch
2 pounds chicken wings, washed and dried
1 tsps sesame seeds
2 medium scallions, trimmed of root end, cut across in 1/4-inch rings
Preparation
Pour oil into a large heavy-bottomed pot to a depth of 2 inches.
Heat over medium-high heat until 350°F. Blend the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil, jam, and brown sugar together until smooth. Put sauce into a bowl.
Whisk flour, cornstarch and 2/3 cup ice water in another bowl. Add chicken; toss. Working in batches, fry chicken until golden, 6-8 minutes. Drain on paper towels and allow to cool completely. Fry at 350°F again until crisp, 6-8 minutes more. Drain again. Toss chicken in sauce. Stack chicken on a plate. Garnish with sesame seeds and scallions.
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