The secret is in the double frying!!! :P Original recipe is from: Maangchi
Ingredients
8 pcs chicken mid joint (we only like the mid joint :P)
1 tsp minced ginger
Salt and pepper to taste (personal preference)
1/2 cup corn/ potato starch
Coating sauce:
4 big cloves minced garlic
4 tbsp soy sauce
1 tbsp brown sugar
2 tsp apple cider vinegar
1 tsp maple syrup (or corn syrup)
Sesame seeds/ toasted flax
Method
Season the chicken pieces with the ginger, salt and pepper
Coat the chicken pieces with corn flour. Press down the flour to coat the chicken well.
Heat a pot (I use a pot to reduce spattering) with enough oil to cover the chicken.
Drop a bit of flour into the oil and if it bubbles, the oil is hot enough to fry the chicken.
Slide the chicken into the pot and cook them until they are light brown, turning them a few times in the pot (especially if the oil doesn't cover the chicken). This will take about 5-8min.
Remove the chicken and leave them on a strainer over paper towels. Allow the chicken to rest for a few minutes.
When ready to serve/ coat with sauce, fry the chicken a 2nd time until they are golden brown and feels crunchy when held by the tongs.
Add the hot chicken to the sauce and coat it well.
Sprinkle with sesame seeds (or I use toasted flax) and serve.
Sauce:
Heat a saucepan and fry the minced garlic until fragrant but not burnt.
Mix the liquids and brown sugar together and add to the fried garlic.
Allow to bubble for a few minutes and remove from heat.
Set aside to cool.
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