Korean Fried Chicken Wing

ingredients

Canola oil, for frying
5 cloves garlic
1 (1½") piece peeled ginger
3 tbsp. soy sauce
1½ tbsp. rice vinegar
1 tbsp.  sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch

3 tbsp. gojujang (Korean chilli paste)
16 chicken wings (about 1¾ lbs.)

Steps

1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. 2.Chop garlic and ginger in a food processor.

3. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

4. Whisk flour, cornstarch, and ⅔ cup water in another bowl. 

5. Add chicken; toss. Working in three batches, fry chicken until it turns golden, 6–8 minutes. 

6.Drain on paper towels. Return oil to 350˚.

7.  Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

Additional Information:
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