Korean crunchy fried chicken

Name: Korean crunchy fried chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 3 1/2 lb whole fryer cut in 2 inch chunks; 1 tsp kosher salt; 2 tsp black pepper; 1 tsp fresh minced ginger; 1/2 c potato starch; sauce; 4 cloves fresh garlic minced; 2 tsp gochujang (red chili paste); 1 tbsp oil; 1/4 c soy sauce; 1 tbsp dijon mustard; 1 tbsp brown sugar packed; 1/2 c rice syrup

Jerry Fleeman

Prep 30 mins30m

Cook 1 hr1h

Serves 4

Ingredients

3 ½ lbs whole fryer cut in 2 inch chunks
1 tsp kosher salt
2 tsps black pepper
1 tsp fresh minced ginger
½ c potato starch
sauce
4 cloves fresh garlic minced
2 tsps gochujang (red chili paste)
1 tbsp oil
¼ c soy sauce
1 tbsp dijon mustard
1 tbsp brown sugar packed
½ c rice syrup

Instructions

Keep screen awake

1
Place cut up chicken in a medium bowl, add salt, black pepper and ginger and mix until evenly coated, set aside for . Place oil in a pot for frying and start heating to 350.
2
Place potato starch in a medium bowl, roll 1/2 of chicken in starch 1 piece at a time, place chicken in a single layer in hot oil, fry for on each side, remove to screen strainer and set aside. do second half the same method. when you pull second batch out add first batch back to fryer and cook on each side and place back in strainer and do second batch, this is known as double frying to get chicken done and extra crispy, set aside.
3
Place oil and garlic in lg skillet with heat on medium high, stir garlic for about , add soy sauce, dijon, brown sugar and gochujang, when it returns to a boil add your rice syrup and cook a few more minutes, pull off of heat and toss add fried chicken and toss to coat all. serve over a bed of steamed rice.

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