Korean Fried Chicken

Ingredients

• 1 (10 lb) bag chicken wings
• 1 onion
• 4 1/2 tablespoons salt
• 3 tablespoons ground pepper
• 1 1/2 cups flour
• 1 1/2 cups potato starch
• 1 cup sugar
• 1/4-1/3 cup minced garlic clove
• 1 teaspoon ginger powder or 1 1/2 teaspoons ginger puree
• 1 egg yolk, only

Directions

1. 1

   DIRECTIONS FOR CHICKEN PREPARATION.

2. 2

   Cut fat off of the chicken and wash.

3. 3

   Place clean chicken in colander and make sure to drain all of the excess water off the chicken.

4. 4

   DIRECTIONS FOR PASTE.

5. 5

   Finely dice 1/2 large onion into tiny, tiny pieces.

6. 6

   Grind other 1/2 of the large onion.

7. 7

   Or simply grind whole onion if you want to avoid finely dicing onion.

8. 8

   Add to large mixing bowl.

9. 9

   Add the rest of the ingredients into the mixing bowl.

10. 10

    Mix everything until it becomes a thick, pasty mixture.

11. 11

    If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.

12. 12

    Taste the batter at this time. If it is too sweet, add some more salt & pepper.

13. 13

    DIRECTIONS FOR COMBINING.

14. 14

    Add the dried off chicken into the pasty mixture.

15. 15

    Mix well.

16. 16

    Marinate the chicken in the fridge for at least 3 hours.

17. 17

    Leave out 1 hour prior to frying.

18. 18

    Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.

19. 19

    Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.