Korean fried chicken (Solo Leveling)

Korean crispy fried chicken glazed in a sticky-sweet garlic-soy sauce. It's what you'd eat after slaying demons all day — spicy, crunchy, unapologetically addicting.

Ingredients:

Chicken Batter:

• 3½ pounds chicken wings (about 1.6 kg), washed and drained

• Vegetable oil 

• 1 tbsp grated ginger juice

• 1 cup potato starch 

• 1 tbsp of garlic powder

• 1 tsp black pepper 

• 1 tsp salt

Sauce:

• 2 tbsp brown sugar

• 2 tbsp ketchup

• 1/2 cup Mild gochujang paste

• 2 tbsp mirin

• 2 tbsp honey

• 2 tbsp vinegar

• 1 tbsp sesame oil

• 1/4 cup soy sauce

Pickled daikon: 

• 3 lb Daikon radish

• 1 1/2 cup distilled white vinegar

• 3 teaspoon salt

• 1/2 cup sugarsugar

• 1 1/2 cup water

Garnish:

Green onions or chives 

Directions: 

1. Wash chicken and toss in salt, pepper, garlic powder  and ginger juice

2. Coat each chicken with potato starch

3. Deep fry for 12 minutes medium high

4. Double fry on high 2 minutes

5. Set chicken aside

6. In a bowl, mix in gochujang paste, sesame oil, mirin, ketchup, honey, brown sugar and soy sauce.

7. Transfer into a saucepan, cook at medium low until it bubbles, turn off heat and put back in a bowl and add vinegar.

8. Coat the chicken with the sauce and garnish with green onions