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Korean-American Fried Chicken

Source of Recipe


From "Fried Chicken" by John T. Edge






List of Ingredients



• 1/4 cup soy sauce
  
• 3/4 cup seasoned rice wine vinegar
  
• 1 small chicken (3 to 4 lbs.), cut into 8 to 10 pieces
  
• 1/4 cup cornstarch
  
• 1/2 cup all-purpose flour
  
• 1 Tbsp salt
  
• Peanut oil
  
• .
  
• 1 cup toasted sesame seeds
  
• 1 cup sea salt
  
• 1 cup black pepper
  
• 1 cup Sriracha hot chili sauce
  






Instructions



1. Combine soy sauce and vinegar in a large bowl. Add chicken and marinate for 2 hours, turning occasionally.
   
   
2. Combine cornstarch, flour and salt in a paper bag. Add chicken, shaking until very lightly coated. Remove to a wire rack, shaking again to loosen any stray flour.
   
   
3. Heat 3 inches of oil to 350� F in a deep and heavy pot, preferably a cast-iron Dutch oven.
   
   
4. Fry at 325� for 12 to 15 minutes, until chicken is blond-brown with russet highlights, or until an internal thermometer registers 170� for dark meat, 160� for white meat. Place chicken on wire rack to drain.
   
   
5. Portion sesame seeds, sea salt and pepper into fourths, and place a mix of each into 4 small bowls, one for each guest. Portion hot sauce in the same manner, into 4 more bowls. Dip chicken alternately into sesame-salt-pepper mix and/or hot sauce.
   
   Serves 4