Korean Fried Chicken by Sam the Cooking Guy

thecookingguy.com

RBloomer

subheading: Chicken:

1 cup milk

1 inch fresh ginger, grated or finely minced

8 cloves garlic, minced

½ tablespoon each Kosher salt & ground black pepper

1 whole chicken, cut into about 16 pieces

subheading: Dredge:

2 cups all purpose flour

2 cups cornstarch

1 ½ tablespoons each garlic powder, onion powder, sugar

1 tablespoon each Kosher salt & fresh ground pepper

subheading: Glaze:

2 tablespoons gochujang

2 tablespoons soy

1 t sesame oil

1 tablespoon rice vinegar

2 tablespoons brown sugar

¼ cup hot honey, or reg is fine

2 cloves minced garlic

1 teaspoon minced fresh ginger

subheading: For Frying:

2 eggs

½ cup milk

Oil

Directions at thecookingguy.com

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