Categories: Asian
Ingredients
- For Chicken:
- 3 cups canola, grapeseed or peanut oil, for frying
- 3 3/4 lb. chicken drumsticks or chicken wings with tips removed and wings cut at joints
- 1 tbsp grated fresh ginger, or more to taste
- 1 tsp kosher salt
- 1 cup potato starch
- For Sauce:
- 1/2 cup gochujang
- 1/4 cup oyster sauce
- 3 tbsp mirin
- 2 tbsp ketchup
- 1 tbsp fish sauce
- 2 tsp grated garlic (about 3 cloves)
- 1 1/2 tsp white sesame seeds
- 1 1/2 tsp black sesame seeds
Directions
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epare chicken: Preheat oven to 200. Set a rack on a foil-lined baking sheet.
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Pour oil into a 10-inch cast-iron skillet. Clip a candy thermometer to side of skillet. Heat over medium-high until oil reaches 375, about 10 minutes.
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Meanwhile, toss together chicken, ginger, and salt in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evnely. (Add remaining 1/2 cup potato starch as needed.) Shake off excess and transfer to a plate.
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rking in batches, carefully add chicken to skillet; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry 2 to 3 minutes more, or until cooked through. Transfer to rack on prepared baking sheet. Reheat oil between batches to 375.
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Return chicken to skillet in batches and fry again, about 2 minutes per side.
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Make sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce and garlic in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds. Serve with lime wedges, carrots, celery and/or pickled radish slices.