Korean Fried Chicken Recipe

What is it that makes Korean-style Fried Chicken different from other Fried Chicken? It's the fact that it is barely dredged in flour, thus keeping the skin light and absolutely crispy. This, when paired with a special spicy sauce, will surely make this chicken dish a hit with everyone.

This recipe makes 4 servings.

Ingredients You Will Need: 

- 16 OZ. of Chicken Wings
- 1/2 TSP. of Salt
- 4 TBSP. of Molasses
- 1 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Soy Sauce
- 1/4 CUP of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 3 CLOVES of Garlic, minced
- 1/2 of a thumb-sized ginger, grated
- 1 TSP. of Sesame Oil
- 3 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 1 TBSP. of Potato Starch
- Vegetable Oil for frying
- 2 TSP. of Toasted Sesame Seeds

Instructions:

-1- First, rub the chicken with the salt. Cover and let the chicken marinate inside a fridge for at least four hours, or it is preferably to let it marinate overnight.

-2- Prepare the Sauce.
      In a medium-sized pot, mix together all of these ingredients: molasses, Gochurang, soy sauce, Soju, garlic, ginger and sesame oil.
      Bring the mixture to a boil, until it thickens. Remove from the heat.
      Let it cool for a few minutes before you begin straining the sauce through a fine sieve.
      Make sure that there are no solid clumps in the sauce.
      Set this aside for now.

-3- Prepare the Chicken.
      Using paper towels, use it to dab the chicken dry in order to remove as much moisture as possible.
      Sprinkle the chicken with potato starch, tossing to make sure that they are evenly coated.

-4- Heat enough of vegetable oil over high heat so that it covers the chicken in your deep fryer.
      Fry the chicken pieces in batches, making sure that you don't crowd your cooker.
      Fry until the chicken has turned a crispy, golden brown.
      Let it rest on the paper towels in order to remove any excess oil.

-5- When all of the chicken is fried, transfer it to a bowl big enough to hold all of the chicken; and then quickly pour the prepared sauce all over the chicken. Making sure that it is all coated very well.

-6- Serve immediately. DO NOT let it sit for too long in the sauce, cause it will start to lose its crispiness.

-7- Enjoy!

((Images were provided by Google Image Search))