Korean Fried Chicken (Yangnyeom Dak) **

From me

I've been on a bit of a mission to make Korean Fried Chicken. After many many tests, I've put together this recipe which seems to work best for me. One of the secrets of Korean Fried Chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken.  I'm sure this is a work in progress so I'll be making other attempts to come up with the perfect recipe.  Til then, give this recipe a try :)

1 pound chicken tenders
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup nonfat milk

1/2 cup cornstarch

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup cold water

Vegetable oil for frying

3 tablespoons Korean hot pepper paste (gochujang) (I actually found this at my local grocery in the Asian food aisle)
2 tablespoons honey
1/4 cup ketchup
Juice of 1 lemon
1/4 cup room-temperature water

1. Toss the chicken with the onion powder, garlic powder, and salt, add the milk, stir, and marinate for at least 30 minutes in the refrigerator.

2. In a ziplock bag, place 1/2 cup of the corn starch. In a medium bowl, whisk together the salt and pepper, egg, and cold water.

3. Using an electric fryer (follow manufacturer's directions) or heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Using a thermometer, heat to a temperature of 350 degrees.

4. Drain the chicken. Blot dry with paper towels. Once the oil is ready, prepare the chicken. Using long chopsticks dip each chicken piece in the water/egg mixture then place in the ziplock bag and shake, remove and place on a plate. Repeat until enough pieces of chicken are coated. (Work in batches and only coat enough chicken for that batch.) Carefully place the chicken in the hot oil, be careful not to crowd the pan (the chicken pieces should not touch one another.) Fry the chicken until crisp and golden brown, 8 to 10 minutes. (Check a large piece by breaking it open; it should be firm throughout and the juices should run clear.) Drain the chicken on a cooling rack placed over a cookie sheet and repeat until all of the chicken is fried.

5. While the chicken is frying, make the seasoning sauce: In a small saucepan, combine the chile paste, sugar, ketchup and lemon juice. Heat the mixture over medium heat to bring to a simmer, adding just enough water to thin the sauce to a glaze-like consistency. Simmer for 2 to 3 minutes to deepen the flavors, then remove from heat.

6. When all of the chicken is fried, quickly fry the pieces once more to a rich golden-brown for added crispness, another 5-6 minutes. Using a pastry brush, brush each of the fried chicken pieces with the sauce and serve immediately.