Because my wife is gluten free, I often find myself making two batches of food for meals when I cook something like fried chicken: one made with regular flour and another with gluten free flour. I love this recipe because it uses potato starch, which is gluten free, instead of regular flour for the chicken coating. And a bonus: the potato starch makes for a super-crispy coating when the chicken is fried. The other secret is that the chicken is actually fried TWICE. Many of the ingredients – gochujang, oyster sauce, mirin, fish sauce, etc. can be found in Asian markets. Give it a try!
Ingredients:
- canola, grapeseed, or peanut oil, for frying
- 3-4 pounds chicken drumsticks
- 2 Tbsp grated fresh ginger
- 2 tsp kosher salt
- 1 cup potato starch, divided
- 1/2 cup gochujang
- 1/4 cup oyster sauce
- 3 Tbsp mirin
- 2 Tbsp ketchup
- 1 Tbsp fish sauce (nam pla)
- 3 cloves peeled and minced garlic
- 1 ½ tsp white sesame seeds
- 1 ½ tsp black sesame seeds
Method:
- In a large bowl, toss the chicken legs with the ginger and salt.
- Place ½ cup of the potato starch into a shallow bowl/dish. Working with one piece of chicken at a time, place in the starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with the remaining chicken.
- Prepare the sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl.
- Heat oil in a fryer to 375 degrees F. When the oil is ready, fry the chicken legs in batches, without crowding, until lightly golden – about 2-3 minutes per side. Transfer the cooked chicken to a baking sheet lined with a wire rack. Repeat with the remaining chicken.
- When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack. Repeat with the remaining chicken.
- Toss chicken with desired amount of sauce, sprinkle with sesame seeds, and serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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