Maangchi's Korean Fried Chicken Recipe on Food52

Name: Maangchi's Korean Fried Chicken Recipe on Food52
Ingredients: For the Chicken; 2 1/2 pounds chicken wingettes or drumettes or small pieces of chicken (see headnote); 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup potato starch; Vegetable oil; 1/3 cup toasted peanuts (optional); For the Sauce and Garnish; 1/2 cup rice syrup or honey; 3 tablespoons soy sauce; 2 tablespoons brown or white sugar; 2 teaspoons white vinegar; 1 teaspoon yellow mustard; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 1 teaspoon minced peeled ginger; 8 small dried red chile peppers; 2 teaspoons toasted sesame seeds; 2 to 3 teaspoons crushed red pepper flakes (optional); For the Pickled Radish; 1 pound peeled Korean radish, cut into 1/3-inch cubes; 1/3 cup sugar; 1/3 cup plus 1 tablespoon white vinegar; 1 tablespoon salt; 3/4 cup water

"This Korean fried chicken will stay crispy for hours. Covered and refrigerated, it will even stay audibly crispy until the next day...."

INGREDIENTS

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For the Chicken<\/em>

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2 1/2 pounds chicken wingettes or drumettes or small pieces of chicken (see headnote)
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1/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1/2 cup potato starch
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Vegetable oil
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1/3 cup toasted peanuts (optional)
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For the Sauce and Garnish<\/em>
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1/2 cup rice syrup or honey
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3 tablespoons soy sauce
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2 tablespoons brown or white sugar
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2 teaspoons white vinegar
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1 teaspoon yellow mustard
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2 tablespoons vegetable oil
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3 garlic cloves, minced
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1 teaspoon minced peeled ginger
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8 small dried red chile peppers
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2 teaspoons toasted sesame seeds
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2 to 3 teaspoons crushed red pepper flakes (optional)
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For the Pickled Radish<\/em>
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1 pound peeled Korean radish, cut into 1/3-inch cubes
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1/3 cup sugar
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1/3 cup plus 1 tablespoon white vinegar
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1 tablespoon salt
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3/4 cup water

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