KOREAN FIERY FRIED CHICKEN
2 lbs Chicken sections, or just wings / drummettes
1 rcp Batter (below)
1 rcp Sauce (below)
1 T Sesame seeds (toasted), for topping
2 Scallions, chopped, for garnish
Oil for frying
⅔ c Flour, all-purpose
⅓ c Potato Starch
1 lg Egg
1 ts Baking Soda
1 ts Salt
1 T Black Pepper, ground
⅓ c Gochujang (Korean Chili paste)
2 T Gochugaru (Korean Chili Powder) or ground dried Asian Chilies
3 T Rice Vinegar or Malt Vinegar
¼ c Maltose, Rice Syrup, or Honey
1 T Soy sauce
1 ts Sesame Oil
1 T Ginger juice (grate and squeeze fresh ginger)
1½ T Garlic, minced
2 ts Cooking Oil (Peanut or Vegetable)
Wash the chicken well and pat dry with a kitchen towel.
For the batter, mix all dry ingredients, then add the egg and mix well. Combine batter with chicken and mix to coat all the pieces. Allow to marinate at room temperature for 15-minutes.
Meanwhile, prepare the sauce; combine all sauce ingredients except the garlic, ginger, and cooking oil. Heat the oil in a skillet over medium heat. Add the garlic and stir-fry briefly, until aromatic. Add the remaining sauce mixture and stir to combine, stir-frying another minute. Set aside.
Heat the frying oil to 350°F (180°C); either deep fry or shallow fry the chicken. Shake any excess batter from the chicken and carefully place into the hot oil in batches, so as not to overcrowd the pot or pan. Fry until chicken is lightly browned, about 10-minutes (less for wings). Repeat for next batch.
Re-fry the chicken, starting with the first batch, until chicken is cooked through, nicely browned, and crisp (this may only take a few minutes for wings). Drain on paper towels.
Toss the fried chicken with the sauce and plate up. Sprinkle with roasted sesame seeds and garnish with chopped scallions. Serve with white rice.