Korean fried chicken

Korean fried chicken reinvents the classic American fast food with its own distinct flavor. Unlike its American equivalents, the chicken is covered in a sweet and spicy sauce before being double-fried in vegetable oil. Some restaurants add green pepper to the batter for a stronger kick. As a result, the interior of the meat is extremely moist, while the lightly battered skin is crispy and free of greasy. It's a popular late-night snack that's usually accompanied by a glass of beer.

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, sliced3 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
• FOR GARNISH
• 1/2 c. cocktail peanuts
• 1 tbsp. sesame seeds
• 1 green onion, sliced

Instructions

• To make the wings, follow these steps: Heat 4 to 6 cups vegetable oil to 275° in a deep saucepan over medium-high heat. Paper towels should be used to line a big dish or baking sheet. Combine salt, pepper, baking powder, and garlic powder in a small basin.
• Dry the wings using paper towels before rubbing them with grated ginger and seasoning them with the salt mixture. Toss wings with cornstarch in a large mixing basin and crush to compact coating onto each wing.
• Carefully place wings in the oil and fried until the skin is lightly crisped and brown, approximately 15 to 18 minutes, turning with tongs as needed. Remove the wings from the oil and place them on a platter that has been prepared. Allow it cool for a few minutes.
• Preheat the frying oil to 400 degrees. Return the wings to the saucepan and cook for another 7 to 8 minutes, or until the skin is crisp and crispy. Place the wings in a large mixing bowl after removing them from the oil.
• To make the sauce, follow these steps: Butter, dried chilis, ginger, and garlic in a medium saucepan over medium-low heat until aromatic, about 2 minutes. Cook until gochujang, ketchup, vinegar, and soy sauce have bubbled up. Cook, stirring constantly, until the honey and brown sugar have dissolved and the sauce has thickened somewhat.
• Toss the wings in the sauce until they are uniformly covered. Toss in the peanuts to mix.
• Before serving, sprinkle with sesame seeds and green onion.