Indulge in the irresistible crunch of Korean fried chicken, perfectly marinated and coated in a savory-sweet sauce, topped with sesame seeds and green onions.
–3 pound skinless, boneless chicken – 1 tablespoon sweet rice wine (mirin) – 2 teaspoon grated fresh ginger – 3 cloves garlic, grated – 2 teaspoon kosher salt – 3 cup canola or peanut oil – ½ - 1 cup potato starch
– ⅓ cup gochujang – 3 tablespoon oyster sauce – 2 tablespoon sweet rice wine (mirin) – 2 tablespoon ketchup – 2 tablespoon honey – 3 cloves garlic, grated – 1 teaspoon grated fresh ginger – 1 ½ teaspoon toasted sesame seeds – Thinly bias-sliced green onions
Marinate chicken: Toss chicken with mirin, ginger, garlic, and salt, then marinate for at least 1 hour.
Preheat oven and prepare frying station: Preheat oven and line baking pan with foil and wire rack. Heat oil in skillet.
Coat chicken in starch: Dredge chicken in potato starch to create a crispy coating.
Fry chicken in batches: Fry chicken until lightly golden, then finish at higher temperature until deep golden brown and crisp.
Prepare sauce and toss chicken: Mix sauce ingredients, toss cooked chicken in sauce, and garnish with sesame seeds and green onions before serving.