Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F. Bring to a boil, and then remove from the heat and set aside.įor the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Set aside.įor the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved allow to simmer for 3 minutes. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Let rest, uncovered, for 1 hour.įor the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Add the chicken and toss well until evenly coated in all areas. Then refrigerate.įor the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Leave at room temperature, covered, for 24 hours. 1/2 cup (113 grams) superfine sugar or caster sugarġ pound (about 500 grams) daikon radish, cut into 1/2-inch cubesġ/4 cup (32 grams) cornstarch or corn flourĢ chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)ġ/2 teaspoon Korean chile flakes (gochugaru)ġ 1/2 tablespoons cornstarch or corn flourġ/2 cup (70 grams) cornstarch or corn flourĢ tablespoons Korean chile flakes (gochugaru)Ģ tablespoons Korean chile paste (gochujang)įor the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved.
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