Give it a FRY

Recipe developer Jackie Ji Yoon Park lets us in on the secret to Korean fried chicken.

KOREAN FRIED CHICKEN

ACTIVE: 50 min I TOTAL: 1 hr 35 min I SERVES: 4

FOR THE CHICKEN

1/2 pounds chicken wings, split

8 cloves garlic, grated

1 1-inch piece ginger, grated Kosher salt and freshly ground pepper

1/2 cup soju Vegetable oil, for deep-frying

FOR THE BATTER

1 cup all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon curry powder

Kosher salt

Toasted sesame seeds, for topping

FOR THE SAUCE

3 tablespoons gochujang

3 tablespoons sugar

3 tablespoons ketchup

2 tablespoons soy sauce

2 tablespoons toasted sesame oil

1 tablespoon gochugaru

6 cloves garlic, finely grated

3 tablespoons rice vinegar

1. Marinate the chicken: Combine the wings, garlic, ginger, 142 teaspoons salt and a few grinds of pepper in a large bowl. Pour the soju over the wings and toss to coat. Let sit 30 minutes to 1 hour at room temperature.