Ingredients
6
6 servings
- •3 cups canola oil for frying
- •3 ¾ pounds chicken drumsticks
- •1 tablespoon grated fresh ginger, or more to taste
- •1 teaspoon kosher salt
- •1 cup potato starch, or as needed
- •½ cup gochujang (Korean hot pepper paste)
- •¼ cup oyster sauce
- •3 tablespoons mirin (Japanese sweet wine)
- •2 tablespoons ketchup
- •1 tablespoon fish sauce
- •2 teaspoons grated garlic
- •1 ½ teaspoons white sesame seeds
- •1 ½ teaspoons black sesame seeds
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
- Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
- Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
- Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
- Return chicken to the skillet in batches and fry again, about 2 minutes per side.
- Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.
Nutritional Facts
Per 6 servings
- Calories: 622
- Carbohydrate: 34g
- Fat: 27g
- Fiber: 0g
- Protein: 55g
- Sugar: 7g
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