How to make:

Korean Fried Chicken

While the popularity of Korean cuisine is rapidly spreading across the globe, one of the foods Korea is most famous for -- fried chicken -- is not actually of Korean origin. Though it has evolved independently throughout many different countries, fried chicken is a distinctly American invention. The origins of fried chicken can be traced back to enslaved African-Americans, who brought together the Scottish technique of deep-frying chicken in fat with the seasoning techniques of West African cooking. Despite being located on the other side of the world, this classic Southern-American dish has become the most competitive food market in all of Korea. Now internationally recognized as some of the best fried chicken in the world, Korean fried chicken franchises can be seen opening all over the globe, including back in America.

Ingredients:

for WINGS:

• Vegetable oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. baking powder
• 1/2 tsp. garlic powder
• 2 lb. chicken wings
• 1 tbsp. freshly grated ginger
• 1/2 c. cornstarch

for SAUCE:

• 3 tbsp. butter
• 5 small dried red chilis, sliced
• 1 tbsp. freshly minced ginger
• 3 cloves garlic, minced
• 1/4 c. gochujang
• 2 tbsp. ketchup
• 1 tbsp. rice vinegar
• 1 tbsp. low-sodium soy sauce
• 1/4 c. honey
• 2 tbsp. packed brown sugar

Directions:

1. Make wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 275°. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder.


2. Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto each wing.


3. Carefully add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 to 18 minutes. Remove wings from oil and set aside on prepared plate. Let rest briefly.


4. Heat frying oil to 400°. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 7 to 8 minutes. Remove wings from oil and place in a large mixing bowl.


5. Make sauce: In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.


6. Garnish with sesame seeds and green onion before serving.


7. Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine.

Coded by Julie Xiong