Korean Fried Chicken

750 g boneless chicken thighs cut into strips

2 Tbsp rice wine

2 tsp minced ginger

1 tsp kosher salt

1/2 tsp ground black pepper

1 cup corn starch

Oil for deep frying

3 Tbsp ketchup

2-1/2 Tbsp Gochujang (Korean chili paste)

1/4 cup honey

1/4 cup brown sugar

2 Tbsp soy sauce

2 Tbsp minced garlic

1 Tbsp sesame oil

1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Marinate for at least an hour. Evenly coat the chicken with the starch and set side to firm on a rack.

2. In a deep pot add a generous amount of oil and heat it until the oil temperature reaches 175 C. Fry in batches. Place on a rack or paper towels to drain. 

3. Then deep fry the chicken again.  Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

4. In a separate saucepan, add in the Korean fried chicken sauce ingredient . Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 

5. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. 

6. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately.