Korean-Style Fried Chicken

Rachel Lee

• 3 lb. chicken thighs or drumsticks
• 1/2 cup cornstarch
• Cooking oil

Barbecue sauce:

• 2 Tbsp. shoyu
• 1 tsp. garlic, chopped fine
• 2 Tbsp. sesame oil
• 1 Tbsp. sesame seed, pulverized and toasted
• 1 Tbsp. sugar
• 1/8 tsp. black pepper
• 1/8 tsp. Ajinomoto*
• 2 stalks (1/4 cup) green onion, chopped coarsely

Marinate chicken in sauce for 4 hours or overnight. When ready to cook the chicken, add about 1/2 cup cornstarch and rub or lomi* gently into the chicken. Heat frying pan with 1 inch of oil and fry the chicken. Brown, lower flame, and cook gently for 30 to 40 minutes. Chicken will be crisp.