Best Korean Fried Chicken (Dakgangjeong)

177milkstreet.com

Sara Kiser Paris

½ CUP PLUS 2 TABLESPOONS SOY SAUCE, DIVIDED, PLUS MORE IF NEEDED

1 TABLESPOON FINELY GRATED FRESH GINGER

GROUND BLACK PEPPER

2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT CROSSWISE INTO 2- TO 3-INCH SECTIONS

¼ CUP PLUS 2 TABLESPOONS GOCHUJANG

3 TABLESPOONS HONEY

2 TABLESPOONS WHITE SUGAR

1 TABLESPOON UNSEASONED RICE VINEGAR

2 MEDIUM GARLIC CLOVES, FINELY GRATED

1 CUP CORNSTARCH

¾ CUP ALL-PURPOSE FLOUR

2 QUARTS PEANUT OR CANOLA OIL, PLUS MORE IF NEEDED

4 SCALLIONS, THINLY SLICED

SESAME SEEDS, TOASTED, TO SERVE

Directions at 177milkstreet.com

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