Korean Fried Chicken
Ingredients
For the marinade
For the sauce
Instructions
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In a large mixing bowl, add chicken, Shaoxing wine, soy sauce, white pepper, grated garlic and grated ginger. Toss to combine and let marinate at room temperature for 15 minutes.
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In a plastic bag or ziplock bag, combine corn starch and baking powder, shaking to combine. Add the marinated chicken to the bag and shake and press to ensure each piece is coated.
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In a large, heavy-bottomed pot, using a candy/fryer thermometer, heat about 1 1/2 to 2 inches deep of vegetable oil (enough to cover chicken completely) to 375 degrees. Â Carefully place the chicken wings in the oil one at a time. Stir or flip occasionally to ensure that they are not sticking together and that they cook evenly. Fry for about 8 to 10 minutes or until golden brown and set aside.
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Meanwhile, to make the sauce, combine Dijon mustard, Gochujang, Korean pepper flakes, soy sauce, honey, brown sugar, rice vinegar, ketchup and sake in a bowl and mix well. Â Using a wok, heat up a couple of tablespoons of oil and add the chopped garlic. Â Once you get some color on the garlic, pour in the sauce and let it cook for a couple of minutes while stirring. Once the center of the sauce bubbles, the sauce is done. Pour in the fried chicken and toss to combine. Â Garnish with toasted sesame seeds and chopped scallions. Enjoy! Â
