I have a previous recipe in this blog but after my trip to Seoul, I improved my recipe a bit. They sprinkled nuts on the fried chicken before serving it.
Korean Fried Chicken
1/2 K. Buffalo wings or any cut of chicken
1/4 t. salt
1/4 t. pepper
1/2 t. ginger, grated
1/3 C. rice flour, potato or corn starch
2 C. cooking oil
Add salt, pepper and ginger to the chicken.
Put the flour or starch in a bowl and add the chicken. Make sure the chicken is coated with the flour or starch. Strain the chicken pieces over a sieve shaking the excess coating then set aside.
Heat the oil. I used my thermo gun until it reached 170 C. Drop the chicken a few pieces at a time. Fry until almost cooked. Drain and set aside.
After 30 minutes to an hour, heat the oil and fry the chicken a second time until crunchy then put into the pan with soy garlic glaze.
Soy Garlic Glaze
1. T. cooking oil
2 cloves of garlic, chopped
Sauce
2T. Sempio Korean soy sauce
3 T. honey
2 T. Gochujang (Korean chili paste)
1/2 T Cane vinegar
1 T. brown sugar
1 T. white sugar
1 T. sesame seeds toasted
2 T. peanuts, chopped
Mix all the ingredients for the sauce in a bowl and set aside.
Heat oil in a non stick pan. Add the garlic and cook until fragrant. Add the sauce. When it is thick and bubbly, add the twice fried chicken.
Garnish with peanuts and sesame seeds.
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