Korean-Style Fried Chicken With Ginger Sauce

By LRay

The Local Palate, August/September, 2014, page 108.

From John Sterling of King Daddy's Chicken and Waffle, Asheville, North Carolina

Ingredients

• Korean Dredge
• 4 egg whites
• 1 cup water
• 1 cup potato starch
• 1/2 cup Bob’s Red Mill gluten-free flour
• 2 tablespoons baking soda
• Korean Ginger Sauce
• 1 tablespoon oil of choice
• 1/2 cup ginger, peeled and minced by hand
• 1/2 cup water
• 2 tablespoons soy sauce
• 1/2 cup brown sugar
• 2 tablespoons rice vinegar
• 1/2 cup Karo corn syrup
• Dry Mix
• 2 tablespoons sesame seeds
• 2 tablespoons chives, thinly sliced
• 1 1/2 teaspoons dry red pepper flakes
• Frying and Assembly
• 16 frenched chicken wing drummettes
• 4 cups oil for frying

Details

Servings 4
Adapted from localpalatemag.com

Preparation

Step 1

Korean Dredge
1.In mixer, whisk together egg whites and water.
2.Beat in remaining ingredients. Set aside.

Korean Ginger Sauce
1.Heat oil in a large pot.
2.Add ginger and sauté until lightly glazed and translucent.
3.Excluding corn syrup, add all ingredients and bring to a boil.
4.Add corn syrup and bring to a simmer. Simmer for 30 minutes.
5.Remove from heat.
6.In bowl, mix ingredients. Set aside.

Frying and Assembly
1.French the wings by holding the drummette at the thicker end of the wing. Cut the meat and skin away from the bone at the joint on the other end to loosen it. Push the meat toward the middle of the wing until the bone is clean. Cut the end of the bone off just above the joint on the cleaned end of the wing.
2.Heat the oil in a large cast iron skilletuntil it reaches 325 degrees.
3.In mixing bowl, toss chicken with Korean dredge and par deep fry until starting to brown.
4.Remove and place on cooling rack (refrigerate if possible).
5.Once cool, refry until 165 degrees.
6.Remove and toss in a large bowl with the Korean ginger sauce.
7.Once coated, add dry mix and continue to toss.