Super crisped from a special gluten-free dredge and a double frying, the chicken is tossed in a soy ginger sauce and dredged again to finish with a signature spice rub that mixes sweet, sharp, salty, and hot.
Add egg whites and water to the bowl of a stand mixer fitted with whisk attachment. Whisk to combine. Add remaining ingredients and whisk to combine. Set aside.
Korean Ginger Sauce
Heat oil in a large pot over medium heat. Add ginger and sauté until lightly glazed and translucent. Add all remaining ingredients except corn syrup and bring to a boil. Add corn syrup and bring to a simmer. Simmer for 30 minutes. Remove from heat and set aside.
Frying and Assembly
- French the wings by holding the drummette at the thicker end of the wing. Cut the meat and skin away from the bone at the joint on the other end to loosen it. Push the meat toward the middle of the wing until the bone is clean. Cut the end of the bone off just above the joint on the cleaned end of the wing.
- In a cast-iron skillet, heat oil to 325 degrees. Meanwhile, in a mixing bowl, toss chicken with dredge. Once oil has heated, par fry chicken until starting to brown. Remove and place on a cooling rack (to speed up cooling, place in fridge).
- Once chicken has cooled, fry in oil again until meat registers 165 degrees. Meanwhile, combine dry mix ingredients in a small bowl.
- In a large bowl, toss cooked chicken with ginger sauce. Once coated, toss again with dry mix. Serve immediately.