Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch piece peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT