Julia's Korean-Fried Chicken
Description
A savory and sweet gochujang-based sauce coats these Korean-fried chicken wings for an appetizer or main dish that's an instant hit!
Ingredients
•
3 cups canola oil for frying
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3 3/4 pounds chicken drumsticks
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1 tablespoon grated fresh ginger, or more to taste
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1 teaspoon kosher salt
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1 cup potato starch, or as needed
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1/2 cup gochujang (Korean hot pepper paste)
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1/4 cup oyster sauce
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3 tablespoons mirin (Japanese sweet wine)
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2 tablespoons ketchup
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1 tablespoon fish sauce
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2 teaspoons grated garlic
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1 1/2 teaspoons white sesame seeds
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1 1/2 teaspoons black sesame seeds
Directions
1
Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2
Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3
Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4
Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5
Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6
Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.