Korean Fried Chicken with Ginger

Recipe Ingredients:

• about 3 lb chicken wings or chicken wings and legs mixed (party wings, small size)
• 1½ tsp salt
• black pepper
• 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)

Recipe Steps:

• 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.

Serving Size: 4-5
Preparation Time: 30 minutes

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