Korean Fried Chicken

Instructions

1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; pure. Put sauce into a bowl.
2. Whisk flour, cornstarch, and 23 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 68 minutes. Drain on paper towels. Return oil to 350. Fry chicken until crisp, 68 minutes more. Drain again. Toss chicken in sauce.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

Photo: Andr Baranowski
Canola oil, for frying
5 cloves garlic
1 1 12" piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 12 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
23 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 34 lbs.)