Korean fried chicken

Ingredients

• First marinade
• 2 whole chickens, cut into 10 pieces each
• knob ginger, grated
• 4 garlic cloves, grated
• 1.5 tsp salt
• 1 tsp fresh ground black pepper
• Korean fried chicken sauce
• 1 tbsp peanut oil
• 6 tbsp Gochujang
• 6 tbsp tomato ketchup
• 3 tbsp hot honey
• 2 tbsp rice wine vinegar (or apple cider)
• 0.5 tbsp salt
• 2 tbsp soy sauce
• 4 tbsp water
• 6 cloves garlic, crushed
• Dredge and frying
• marinated chicken from the first step
• 3L peanut oil
• 3 eggs
• 1.5 cups potato starch
• 1.5 cups flour
• spring onions and sesame seeds for garnish

Directions

1. In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
2. To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
3. In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F.
4. Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well.
5. Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
6. Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
7. In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well.
8. Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.