Korean Fried Chicken with Soy Garlic Sauce

Ingredients

• 1 kgchicken wings or drumettes
• 120 mlbuttermilk (or milk + 15 ml vinegar)
• 120 gpotato starch or cornstarch
• 60 gplain flour
• 5 gsalt
• 3 gblack pepper
• 3 ggarlic powder
• 1 ½ lvegetable oil for frying
• 80 mlsoy sauce
• 80 mlwater
• 60 gsugar
• 30 mlrice wine or mirin
• 6 clovesgarlic, minced
• 15 mlsesame oil
• 15 gginger, grated
• 10 gcornstarch mixed with water (mixed with 20 ml water)
• Toasted sesame seeds
• Sliced spring onions

Instructions

1. 1

   Marinate chicken in buttermilk for 30 minutes (or up to 4 hours refrigerated)

2. 2

   Mix potato starch, flour, salt, pepper, and garlic powder in a bowl

3. 3

   Remove chicken from buttermilk, letting excess drip off

4. 4

   Coat each piece thoroughly in the flour mixture

5. 5

   Heat oil to 160°C in a large pot or wok

6. 6

   Fry chicken in batches for 7-8 minutes until just cooked through (not brown yet)

7. 7

   Remove and rest on a wire rack for 10 minutes

8. 8

   In a saucepan, combine soy sauce, water, sugar, rice wine, garlic, sesame oil, and ginger

9. 9

   Bring to a simmer, then add cornstarch slurry

10. 10

    Cook 2-3 minutes until thickened and glossy. Keep warm

11. 11

    Increase oil temperature to 180°C

12. 12

    Fry chicken again for 3-4 minutes until deep golden and super crispy

13. 13

    Drain briefly on paper towels

14. 14

    Toss hot chicken in the warm sauce until evenly coated

15. 15

    Sprinkle with sesame seeds and spring onions

16. 16

    Serve immediately while crispy