Roscoe's Korean Fried Chicken

Ingredients

• 12 wingettes or drummette chicken wings
• 6 chickens legs
• 2 tablespoons ginger
• 2 tablespoons garlic
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 cup water

Instructions

1. 1

   Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, chicken legs, ginger, garlic, salt, pepper, and water together. Mix well.

2. 2

   In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk ingredients until fully mixed. Season with salt and pepper.

3. 3

   Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter.

4. 4

   Add chicken to the flour bowl and toss and press until completely dredged in mixture. Place on the prepared wire rack until ready to fry.

5. 5

   Heat oil in a deep fryer or large saucepan to 325 degrees F (165 degrees C). Line a second rimmed baking sheet with paper towels, and place a clean wire rack on top.

6. 6

   Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 6 minutes. Transfer chicken to the rack over the paper towel-lined baking sheet tray. Continue with remaining chicken pieces.

7. 7

   Increase oil temperature to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy, about 5 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces.

8. 8

   Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 1/2 cup water. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken pieces, garnish with sesame seed and peanuts, and serve.