Korean Extra Crispy Fried Chicken

Ingredients

• •24 chicken wings
• •canola oil
• •4 cloves garlic
• •2 inch ginger
• •4 tbsp soy sauce
• •1 tbsp rice vinegar
• •2 tbsp brown sugar
• •1 tbsp sesame oil
• •1 tbsp honey
• •2 tbsp ketchup
• •1 tsp chili garlic sauce
• •1½ cups cornstarch
• •1 cup water
• •½ tsp salt and pepper
• •1 sesame seeds & scallions

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Method

From foodista.com — read the original

1. 1Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches.
2. 2Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350F.
3. 3In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan.
4. 4Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste.
5. 5In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
6. 6In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter.
7. 7Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
8. 8Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl.
9. 9Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!