Korean Fried Chicken with Central Provisions French Fry Spice

Sweet, sticky, crispy chicken with bold flavor and a craveable glaze

Yield: Serves 4-6 people

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1” cubes
• 2 tbsp Chinese rice wine
• 1 tbsp CP French Fry Spice
• 2 tsp minced ginger
• 1 tsp toasted and ground black peppercorns
• 1 cup potato starch (or cornstarch)
• Canola oil, for frying

For the Glaze:

• 2 tbsp CP French Fry Spice
• 2 tbsp ketchup
• ¼ cup honey
• ¼ cup brown sugar
• 2 tsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Method:

1. Combine all ingredients for glaze in a small sauce pot. Bring to a simmer over medium heat. Simmer for 5 minutes, set aside.
2. Combine chicken, rice wine, fry spice, ginger, and pepper and mix to coat. Marinate for 1 hour.
3. Dredge the marinated chicken in the potato starch.
4. In a Dutch oven or other large pot heat about 2 cups of canola oil until it reaches 350 degrees.
5. Fry the chicken for 3-5 minutes until the breading is set. Remove to paper towel lined tray.
6. Let the oil come back to 350 degrees. Fry the chicken again for 2 minutes or until breading is crispy and chicken is cooked to 165 degrees.
7. Toss chicken with the glaze. Garnish with sliced scallions and sesame seeds and serve.