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INGREDIENTS
2 to 2 1/2 lbs (1 to 1 1/2 kg) chicken (boneless or wings)
1/2 tsp (2 3/4 g) salt
1/2 tsp (2 1/2 g) ginger powder
1/2 tsp (2 1/2 g) red pepper powder
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
1/4 cup (59 ml) rice wine (I actually used Korean sake, but soju works too or buttermilk )
**I used 1 1/2 quarts (1.42 L) cooking oil to deep fry**
FRY MIX
1 cup (125 g) potato starch (or corn starch)
1 cup (125 g) all purpose flour
1 tsp (5 1/2 g) salt
1 tsp (4 g) sugar
1 tsp (5 g) ginger powder
1 tsp (5 g) red pepper powder
2 tsp (6 g) granulated garlic powder
2 tsp (6 g) granulated onion powder
SPICY SAUCE
1 tbsp cooking oil
1/2 c (4 oz) ketchup
1/3 c (2.6 oz) water or chicken broth
1 cloves minced garlic
1/2 tsp crushed minced ginger
1 1/2 tbsp soy sauce (low sodium soy sauce works well)
2 tbsp mirin
1 to 2 tbsp gochujang (Korean Red Pepper Paste)
2 to 3 tbsp honey
1 tsp sesame oil
**Garnish with toasted sesame seeds
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MUSIC
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