Korean Fried Chicken!!

Name: Korean Fried Chicken!!
Total time: 45 min
Ingredients: 3 lb Whole chicken; 8–10 cloves Garlic; 1 oz Ginger; 1 tbsp Salt; ½ tbsp Black pepper; ¼ cups White wine; 1 cup Tempura flour, powder; ½ tsp Garlic powder; ½ tsp Onion powder; ¼ tsp Curry, powder; 2 tbsp Cornstarch; 2 tsp Sugar; 1 ½ tbsp Soy sauce; 1 ½ tbsp Rice wine vinegar; 1 ½ tbsp Mustard; Frying oil

By Seonkyoung Longest · 45 min

Ingredients

Whole chicken3 lb
Garlic8–10 cloves
Ginger1 oz
Salt1 tbsp
Black pepper½ tbsp
White wine¼ cups
Tempura flour · powder1 cup
Garlic powder½ tsp
Onion powder½ tsp
Curry · powder¼ tsp
Cornstarch2 tbsp
Sugar2 tsp
Soy sauce1 ½ tbsp
Rice wine vinegar1 ½ tbsp
Mustard1 ½ tbsp
Frying oil

Instructions

Put the chicken in a bowl with the marinade ingredients, mix by hand until every piece is coated, cover and refrigerate for 2 hours.
Shake the mustard sauce ingredients together in a jar until well combined.
Heat the frying oil to 375°F in a heavy pot.
Whisk the tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large bowl. Toss the drained chicken in this dry mixture.
Slowly stir in water, starting with 1/4 cup and adding 1 Tbsp at a time as needed, until the batter is thicker than pancake batter.
Fry the chicken pieces a few at a time for 6 to 7 minutes, until lightly golden and about three-quarters cooked. Drain on a rack or paper towel.
Raise the oil to 400°F. Fry all the chicken again for 2 to 3 minutes, until golden brown and fully cooked. Drain.
Serve right away with the mustard sauce and red sauce, or toss the chicken in red sauce.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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