Korean Fried Chicken

subheading: MAIN:

1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh - choose from these based on your preference, rinsed

2 Tbsp rice wine

2 tsp minced ginger

1 tsp fine sea salt

½ tsp ground black pepper

1 cup potato starch or corn starch

Some cooking oil for deep frying (I used rice bran oil)

subheading: KOREAN FRIED CHICKEN SAUCE:

3 Tbsp tomato sauce / ketchup

2 Tbsp gochujang (Korean chilli paste), add ½ Tbsp more to make it spicier

¼ cup honey

¼ cup brown sugar

2 Tbsp soy sauce

2 Tbsp minced garlic

1 Tbsp sesame oil

subheading: OPTIONAL - TO GARNISH:

toasted sesame seeds

green onion finely chopped or thinly shredded

Directions at mykoreankitchen.com

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