Recipe: Korean-American Fried Chicken

KOREAN-AMERICAN FRIED CHICKEN

1/4 cup soy sauce
3/4 cup seasoned rice wine vinegar
1 small chicken (3-4 pounds), cut into 8-10 pieces
1/4 cup cornstarch
1/2 cup all-purpose flour
1 tablespoon salt Peanut oil
TO SERVE:
1 cup toasted sesame seeds
1 cup sea salt
1 cup black pepper
1 cup Sriracha hot chili sauce

Combine soy sauce and vinegar in a large bowl. Add chicken and marinate for 2 hours, turning occasionally.

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.

Heat 3 inches of oil to 350 degrees F in a deep and heavy pot, preferably a cast-iron Dutch oven. Fry at 325 degrees F for 12-15 minutes until chicken is blond-brown with russet highlights, or until an internal thermometer registers 170 degrees F for dark meat or 160 degrees F for white meat. Place chicken on wire rack to drain.

TO SERVE:
Portion sesame seeds, sea salt and pepper into fourths and place a mix of each into four 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.

Servings: 4
Source: Fried Chicken by John T. Edge