Korean Burner Not Required
I find many uses for this powerful little gas burner--camping, cooking messy foods outside, ruining my candy thermometer. Note to self, don't leave thermometer in boiling oil, and the "min" setting is as high as you need to go to deep fry chicken. If you have a Korean grocery store in your area I would recommend picking one of these up. If you picked one up in Seoul like I did, then the same Korean grocery should have the fuel canisters.
Korean fried chicken is the Holy Grail of fried chicken for the Lee family. Our favorite place had the crispest chicken with the spicy-sweet sauce that was masochistically delicious. I was usually a little tipsy after the meal due to the giant mug of Cass beer I consumed attempting to quench the fire in my mouth. The word for water in Hangul is "mul"--pronounced "mool". The word for radish is "mu"--pronounced "moo." For whatever reason, all the fried chicken joints served a bottomless bowl of radish pickle with the meal. Sadly, the waiter brought Maddy more radish when she really had asked for more water.
I found this recipe on Maangchi--provided by someone who had answered a request for a "KFC recipe" It is not too spicy, so if you are drunk by the end of the meal maybe you just need an intervention.
24 chicken wings (I used boneless, skinless breast per Sophie's request, but it's really better with bone-in chicken)
1 TBS rice wine vinegar
1 tsp salt
1/2 tsp pepper
4 whole garlic cloves
1/2 large onion (whole)
2 TBS soy sauce
4 TBS rice wine vinegar
3 TBS gochujang (hot red pepper paste)
1 tsp gochugaru (hot red pepper flakes)
4 cloves garlic, minced
1 tsp grated ginger
3 TBS honey
1 TBS dark brown sugar
other: you will need cornstarch or rice flour for dredging chicken and your choice of frying oil
Place A ingredients (except chicken) in a medium sauce pan and add ~ 4 cups water. Bring to a boil and cook for 5 minutes. In the meantime, rinse and dry your chicken. Boil chicken until just done. Remove from pot and rinse in cold water and allow to drain in colander.
Put B ingredients in small saucepan and simmer until thickened.
Dredge chicken and shake off excess flour/cornstarch. Fry in batches until golden. Drain on paper towels and then shake in a bowl with sauce. Top with sesame seeds and sliced green onion. Serve with beer, mu and mul.