Korean Fried Chicken

Korean Fried Chicken (Yangnyeom Chikin)

• Type Appetizer, Best, Entree
• Cuisine Korean

Ingredients

• 900 grams chicken wings wingtips and drumlets
• 0.5 teaspoons salt
• 3 tablespoons dark brown sugar
• 1 tablespoon gochujang Korean sweet chili paste
• 1 tablespoon soy sauce
• 0.36 cups soju Korean liquor
• 3 large cloves garlic grated
• 2 teaspoons ginger - fresh grated
• 1 teaspoon sesame oil
• gochugaru (ground Korean chili pepper) to taste
• 1 tablespoon potato starch
• vegetable oil for frying
• 1 teaspoon toasted sesame seeds for garnish
  

Instructions

1. Sprinkle the salt over the chicken , cover them with plastic wrap and put  them in the fridge. Leave them there for 24 hours. This will it draw out extra moisture from the whole chicken making it easier to crisp for us. 
2. To make the sauce jus combine brown sugar, soy sauce, gochujang, soju, garlic, ginger and sesame oil in a pan and boil until it starts to get syrupy. Taste the sauce and add more gochugaru until it gets spicy enough.
3. Add about 2" of vegetable oil to a heavy bottomed pot and heat to about  320 degrees F (160C).
4. Take the chicken out of the fridge and use paper to remove as much liquid from the chicken as possible. It's important that you get the chicken very dry.
5. Sprinkle on the potato starch, and toss the chicken to evenly coat each piece with a thin layer of starch.
6. Fry the chicken wings for 10 minutes in batches. You can actually cram quite a few wings in, as long as they are fully submerged. Transfer to a plate and continue frying the rest of the wings. 
7. Increase the heat of the oil to 375 degrees F (190C). Fry the chicken again until the wings are golden brown (about 2-3 minutes).
8. Transfer the wings directly to the bowl of glaze and quickly toss to coat lightly with the glaze. Transfer immediately to a serving platter. If they sit in the sauce too long they will soak up too much liquid and loose their crispness.  

ENJOY :D