KOREAN FRIED CHICKEN

Steps:

• DIRECTIONS FOR CHICKEN PREPARATION.
• Cut fat off of the chicken and wash.
• Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
• DIRECTIONS FOR PASTE.
• Finely dice 1/2 large onion into tiny, tiny pieces.
• Grind other 1/2 of the large onion.
• Or simply grind whole onion if you want to avoid finely dicing onion.
• Add to large mixing bowl.
• Add the rest of the ingredients into the mixing bowl.
• Mix everything until it becomes a thick, pasty mixture.
• If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
• Taste the batter at this time. If it is too sweet, add some more salt & pepper.
• DIRECTIONS FOR COMBINING.
• Add the dried off chicken into the pasty mixture.
• Mix well.
• Marinate the chicken in the fridge for at least 3 hours.
• Leave out 1 hour prior to frying.
• Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
• Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.