Korean Fried Chicken - Andrew Zimmern

Ingredients

• 3 to 4 pounds of boneless skinless chicken thighs (It’s what I had on hand. Typically, I use bone-in legs and wings and fry a little longer but any pieces will do.)
• Salt and black pepper, a nice big teaspoon of each
• 2 or 3 tablespoons of grated fresh ginger
• 1/3 cup minced scallion
• 1 small glug of toasted sesame oil, about 2 tablespoons
• 2 tablespoons of Gochujang
• A few tablespoons of water or rice wine to get nice coverage for your marinade
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1 cup panko breadcrumbs
• A spray bottle with white vinegar for spritzing
• For my 3-4 pounds of chicken I used about ¾ a cup of each starch and 1 ½ cups of Panko breadcrumbs.
• 3 tablespoons canola oil
• 3 tablespoons Gochujang
• 1/4 cup minced shallot
• 7-8 large garlic cloves, passed through a Microplane
• 1/3 cup soy sauce
• 1/2 cup rice wine or sake
• 1/4 cup brown sugar
• 3 tablespoon toasted sesame seeds, I used golden ones from here
• 1/3 cup Mirin
• 3 tablespoons rice wine vinegar