Korean fried chicken

2 # chicken (I used wings and drumettes)

1/2 cup potato starch (you can sub tapioca or corn starch)

1 tbsp fresh ginger

1 tbsp fresh garlic

1/2 cup soy sauce

4 tbsp gochujang paste (can sub Sriracha or sambal)

3 tbsp sesame oil

1 oz Mirin (can sub rice wine vin or similar)

1/4 cup brown sugar

1 quart grapeseed oil (can sub oil of your choice) for frying

Salt and Pepper

Heat your oil to 350°- 375°

Season your chicken with salt and pepper

In a separate bowl put your potato starch. Individually coat your chicken.

While oil is hot, fry your chicken for 12-14 minutes. Your going to double fry**

In a skillet, heat your sesame oil. Add your garlic, ginger and cook for 1 minute. Add your mirin, soy sauce and gochujang. Simmer for 5 minutes and add your brown sugar at the the last minute.

After you re 12 minutes of frying the chicken, pull out of the oil and let sit for 1 minute. Add your chicken back into the oil and fry for an additional 5-8 minutes or until golden brown. (This assures your chicken is super crispy)

After your chicken is fried for the second time, toss in your sauce or serve it on the side and enjoy! You can also garnish with sesame seeds and scallions if you want more presentation.