Monday, April 19, 2010

Korean Fried Chicken


16 chicken wings
Canola oil, for frying
5 cloves garlic
2-inch piece peeled ginger
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste), or to taste (it's spicy)
1 1/2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon honey
2⁄3 cup flour
1 tablespoon cornstarch


1. Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

2. In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

3. In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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