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home > recipes > meat > korean fried chicken
from Tipperary, Ireland Serves 2-4. Canola oil, for frying 5 cloves garlic 1 1 1⁄2" piece peeled ginger 3 tbsp. soy sauce 3 tbsp. gojujang (Korean chile paste) 1 1⁄2 tbsp. rice vinegar 1 tbsp. Asian sesame oil 1 tbsp. honey 2⁄3 cup flour 1 tbsp. cornstarch 16 chicken wings (about 1 3⁄4 lbs.) 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; purée. Put sauce into a bowl.
 2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

Korean Fried Chicken


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(posted July 22, 2011)

from Tipperary, Ireland

Serves 2-4.

Canola oil, for frying
5 cloves
garlic
1 1 1⁄2" piece peeled ginger
3 tbsp.
soy sauce
3 tbsp. gojujang (Korean
chile paste)
1 1⁄2 tbsp.
rice vinegar
1 tbsp. Asian
sesame oil
1 tbsp.
honey
2⁄3 cup
flour
1 tbsp.
cornstarch
16
chicken wings (about 1 3⁄4 lbs.)

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; purée. Put sauce into a bowl.


2.
Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until
crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.



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