Korean Fried Chicken

(Non-spicy version)

makes about 4 servings

3 lb (about 22-24 piece) chicken wing drummettes, preferably skin removed

2 Tbsp rice wine or Mirim

1/2 tsp kosher salt

1/4 tsp pepper

1 tsp pureed fresh ginger

1/2 cup corn starch

Oil for frying

Sauce :

5 Tbsp low sodium soy sauce

1 Tbsp oyster sauce

4-5 Tbsp sugar

1/3 cup grated Korean radish or daikon radish

1/2 small onion, chopped

4 cloves garlic, chopped

2 1/2 tsp corn starch

1/2 cup water

In a large bowl toss chicken pieces with rice wine, salt, pepper, and ginger. Chill for 30 minutes.

Meanwhile combine all the sauce ingredients in a small pot, bring to boil, reduce heat to low and let it simmer for 20 minutes, uncovered.

Place a mesh strainer in a small bowl and strain the sauce pressing to get all the juices out. Discard the stuff in the mesh. Your sauce will look like a glaze and will get thicken more as you let it sit. Warm up the sauce when ready to use.

When ready to fry, Heat oil to 170ÂșC. Toss the chicken pieces in a plastic bag with corn starch to coat evenly. Shake off excess corn starch from the chicken. Drop chicken pieces in the hot oil and fry for 3-4 minutes until slightly golden (Do this in separate batches so you don't crowd the pan). When last batches are fried, drop first batches in the hot oil again for second frying, about 3 minutes until nicely golden brown. Continue the other batches and fry all the chickens pieces twice. This will help chicken very crisp.

Brush warm sauce over hot chicken and serve immediately.