Korean Fried Chicken

1. 1

   In a deep stockpot, heat 6 to 8 inches of vegetable oil until it reaches 375 degrees F when measured with a candy or deep-fry thermometer.

2. 2

   Add the drumsticks and fry for about 8 minutes.

3. 3

   Transfer to a cookie sheet andset aside, reserving the oil in the stockpot.

4. 4

   In a medium saucepan, combine all ingredients for the Roasted Garlic SoyGlaze and bring to a low boil over medium heat.

5. 5

   Simmer for 20 to 25 minutes, or until the sauce has reduced by a third.

6. 6

   Remove from theheat and set aside.

7. 7

   Heat the reserved oil until it reaches 375 degrees F again.

8. 8

   Fry the drumsticksagain, for 4 to 5 minutes, or until cooked through.

9. 9

   Insert a meat thermometer into the thickest part of the leg; when the temperature reads 160 degrees F, the chicken is done.

10. 10

    Transfer immediately to the saucepan of Roasted GarlicSoy Glaze and let sit for about 2 minutes to allow the chicken to absorb the flavors.

11. 11

    Shake the excess glaze off and transfer the chicken thighs to a serving platter.

12. 12

    Sprinkle with the chopped scallions and sesame seeds and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.