Korean Fried Chicken

Ingredients

• 16 chicken wings
• Canola oil, for frying
• 5 cloves garlic
• 2-inch piece peeled ginger
• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon Asian sesame oil
• 1 tablespoon honey
• 2/3 cup flour
• 1 tablespoon cornstarch

Directions

1. Trim the tip from each chicken wing, then slice through the joint so each wing becomes 2 pieces. Pour canola oil into a heavy pot, like a dutch oven, until it reaches a depth of 2 inches. Set it over medium-high heat and warm the oil until a deep-fry thermometer shows 350 degrees F.
2. While the oil heats, add the ginger and garlic to a food processor and pulse until finely chopped. Add the soy, gojujang, vinegar, oil, and honey, and blend it into a sauce. If you are not sure how spicy your gojujang is, start with half and adjust from there, since the heat can change from one kind to another.
3. In a large bowl, whisk together the cornstarch, flour, and water until you have a thin, loose batter. Add the chicken wings and turn them until they are well coated.
4. Working in batches, fry the chicken for 6 minutes, until it turns golden. Move the pieces to paper towels to drain, and let the oil return to 350 degrees F before continuing.
5. Fry the chicken again until the coating is crisp, 6 to 8 minutes more. Drain on paper towels, toss the wings with the sauce, and serve.