This is my second Korean style fried chicken recipe. This version is ginger-infused and less spicy/tangy that my other version.
The key is to season and double-fry the chicken.
about 3 lb chicken wings or chicken wings and legs mixed (party wings, small size)
1½ tsp salt
1 large piece ginger, 6-7” long, grate and get the juice
½ cup potato starch
8 tbsp rice liquor (jungjong), I used Chung Ha brand
5-6 tbsp soy sauce
4-5 tbsp sugar
4 tbsp vinegar
2 tbsp water
1½ - 2 cups vegetable oil
whole roasted sesame seed for garnish (chamkkae)
Wash chicken wings and pat dry with paper towel. Sprinkle with 1½ tsp of salt, dash of black pepper and 3 tbsp ginger juice, and dash black pepper. Mix it well with both hands and let it sit for about 2 hours. Dry again with paper towel to get the excess moisture out and let it sit.
Put about ½ cups of potato starch in a plastic bag and put wings 7-8 pieces at one time, and shake it around to get the wings coated lightly. Set aside.
While you are dusting the wings, put about 2 cups of vegetable oil in a pot (should be about 1" deep in the pot you are frying in) and bring to high heat.
Fry chicken pieces 4-5 minutes, don’t move it around, and take it out and drain. When all the pieces are initially fried, fry it again for the 2nd time – this time a little shorter frying; when it looks light brown and crispy when touched with a chopstick, take it out.
While frying the wings, get a small pot ready and make sauce. Add soy sauce, sugar, vinegar, water, and about 3 tbsp of thinly sliced and shredded (length wise) ginger – when it starts boiling, turn it off.
Put double fried chicken wing pieces one by one into the sauce pot; coat with the sauce and put it on a dish. You can garnish with sesame seed.