Ultimate Korean Fried Chicken

<p>1

Make the Pre-coating: In a large bowl whisk together the first 4 ingredients

Add the chicken and toss well until evenly coated in all areas

Transfer chicken to a rack, shaking the chicken well to get rid of any excess coating

Let rest uncovered for one hour.</p>

<p>2

Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches

Heat oil over medium-high heat until a deep fry thermometer reads 175°C.</p>

<p>3

Make the Batter: In a large bowl whisk together dry ingredients

In a smaller bowl, whisk together the wet ingredients

Just before frying, whisk the wet mixture into the dry mixture

The consistency should be relatively thin and runny. </p>

<p>4

Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off

Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. </p>

<p>5

Fry chicken until golden brown and cooked through, 15 to 20 minutes per batch

Transfer to a wire rack to drain as done. </p>

<p>6

Make the BBQ Sauce: Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes. </p>

<p>7

Serve the chicken with the BBQ sauce, pickled radish and beer. </p>