Roscoes Korean Fried Chicken Tarifi

Malzemeler

• 12 chicken wings, mixed flats and legs
• 6 chicken legs
• 2 tablespoons grated ginger
• 2 tablespoons grated garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 cup water

Hazırlanışı

1. Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, chicken legs, ginger, garlic, salt, pepper, and water together. Mix well.
2. In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk ingredients until fully mixed. Season with salt and pepper.
3. Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter. 
4. Add chicken to the flour bowl and toss and press until completely dredged in mixture. Place on the prepared wire rack until ready to fry.
5. Heat oil in a deep fryer or large saucepan to 325 degrees F (165 degrees C). Line a second rimmed baking sheet with paper towels, and place a clean wire rack on top.
6. Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 6 minutes. Transfer chicken to the rack over the paper towel-lined baking sheet tray. Continue with remaining chicken pieces.
7. Increase oil temperature to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy, about 5 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. 
8. Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 1/2 cup water. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken pieces, garnish with sesame seed and peanuts, and serve.

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