Korean Fried Chicken - cooking recipe

Ingredients

canola oil, for frying
5 garlic cloves
1 piece ginger, peeled (1 1/2-inch)
3 tablespoons soy sauce
3 tablespoons korean chili paste (gojujang )
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
16 chicken wings (about 1 3/4 lbs.)

Preparation

1.\tPour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350 .
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
2.\tWhisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss.
Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels.
Return oil to 350 . Fry chicken until crisp, 6-8 minutes more. Drain again.
Toss chicken in sauce.