Cookbook Club

Korean-Style Fried Chicken With Ginger Sauce

Photo by Andrew Cebulka

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yields

4-6 servings

    Korean Dredge
  • 4 egg whites
  • 1 cup water
  • 1 cup potato starch
  • ½ cup Bob’s Red Mill gluten-free flour
  • 2 tablespoons baking soda
    • Korean Ginger Sauce
  • 1 tablespoon oil of choice
  • ½ cup ginger, peeled and minced by hand
  • ½ cup water
  • 2 tablespoons soy sauce
  • ½ cup brown sugar
  • 2 tablespoons rice vinegar
  • ½ cup Karo corn syrup
    • Dry Mix
  • 2 tablespoons sesame seeds
  • 2 tablespoons chives, thinly sliced
  • 1½ teaspoons dry red pepper flakes
    • Frying and Assembly
  • 16 chicken wings and drummettes
  • 4 cups oil

steps

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.

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