I tried this yesterday and it was fantastic. I could not find the Korean chili paste so bought Chinese chili paste w/garlic. It called for 3 TBL chili paste, I only used 2 and still thought it was hot, but I'm a wuss, the rest of the folks thought it was great.
Korean Fried Chicken
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
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; purée. 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, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
http://thebittenword.typepad.com/thebittenword/2010/03/korean-fried-chicken.html#more
Korean Fried Chicken
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
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; purée. 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, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
http://thebittenword.typepad.com/thebittenword/2010/03/korean-fried-chicken.html#more