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Ingredients
- Canola oil, for frying
- 5 cloves garlic
- 1 1 1⁄2" piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2 ⁄3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3⁄4 lbs.)
Preparation
Step 1
1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350;. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; pur Put sauce into a bowl.
2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 68 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 68 minutes more. Drain again. Toss chicken in sauce.