Spicy Korean Fried Chicken
This recipe was adapted from
all purpose flour
honey, or corn syrup
hot pepper paste
less if you lack heat tolerance
Rinse chicken in cold water. Drain and shake off excess water.
In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
Fry them again for another 10 minutes until all pieces are golden brown and crunchy.
Sauce Time - Make while chicken is frying
Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
Keep warm until chicken is ready
Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
Sprinkle with roasted sesame seeds and server with warm rice.