Korean Fried Chicken

Ingredients:

Sauce

Directions:

1. Directions: Double frying is the key to the shatteringly crisp crust on this delicious Korean take on fried chicken! A different KFC!
2. Prick Chicken wings, pieces, or strips all over with fork and sprinkle all over lightly with salt. Refrigerate 4 hours to overnight. Pat Dry with Paper towels and place on rack to let skin continue drying before coating.
3. Combine Sesame oil, garlic, and ginger in small microwave safe bowl. Microwave until fragrant but not browned, 40 to 60 seconds. Add to large bowl and whisk in remaining sauce ingredients; set aside. Meanwhile, heat oil in deep fryer or deep cast iron Dutch oven to 350 degrees F.
4. In a large bowl, whisk together flour, cornstarch, and club soda or water to form a thin batter. Place half of the chicken in batter and stir to coat. Using Tongs, add chicken, letting excess batter drip back into bowl, one piece at a time, to hot oil. Increase heat to high and cook, stirring occasionally to prevent from sticking. About 7 minutes for wings or chicken pieces, about 3 minutes for strips, turning occasionally, Transfer par cooked chicken to clean wire rack on rimmed baking sheet. Return oil to 350 degrees F. and fry the second half of chicken repeating process.
5. For the Re-Fry: Raise heat 375 degrees F. Make sure to wait at least 5 minutes between frying chicken the first time and the re-fry. Return chicken back to oil in two batches, carefully with tongs, and Fry until deep golden brown and crispy, about 7 more minutes for wings and pieces and about 4 minutes for strips. To Serve: Transfer hot chicken to reserved Sauce in large bowl and toss with tongs until coated evenly. Place sauce coated chicken back on rack and allow to sit 2 minutes to allow coating to set. Serve immediately topped with sliced scallions. Enjoy!

Sauce