Korean Fried Chicken

Fried chicken in all its forms and glory, is finger licking good and delicious. You can have it spicy, or sweet, blend it with asian flavors or the south. Whatever you like, most likely will work on the fried chicken. Although my favorite version will always be Nashville fried chicken, the Korean version is just as amazing!

P recently found a new recipe from a Master Chef finalist and decided to give it a try! It made as big of a mess as any of the versions do but I can guarantee you we licked our plate clean 😁.

Ingredients:

• 6 chicken drums (we used a whole chicken instead)

• 2 cups water 

• 1/2 cup salt

• 2 tbsp sugar 

• 1 tbsp sesame oil 

• 1 tbsp vegetable oil 

• 2 tsp minced ginger 

• 2 minced cloves garlic 

• 4 tbsp soy sauce 

• 4 tbsp brown sugar 

• 2 tbsp honey 

• 2 tbs gochujang paste

• 2 cups potato starch

Directions:

1. Brine drums in water and salt for 30 minutes (can use buttermilk here if desired). 

2. While chicken is brining, combine sesame oil, vegetable oil, ginger, garlic, soy sauce, brown sugar, honey, and gochujang. Stir over medium heat until well combined and a syrup like consistency. 

3. Dredge wings in potato starch and shake off excess. 

4. Fry at 325 Fahrenheit for 5-7 minutes, then again at 375 Fahrenheit until golden brown and crispy. 

5. Coat wings in sauce and top with sesame seeds and honey. Enjoy immediately for maximum crisp.