Korean Fried Chicken | Saveur
Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings.
Ingredients
- Canola oil, for frying
- 5 cloves garlic
- 1 (1 1/2-inch) piece ginger, peeled
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- <sup>2</sup>⁄<sub>3</sub> cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3/4 lbs.)
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