Gently place marinated and dredged chicken in oil at 350*F. If you’ve got 3/4 of the chicken covered with your tongs… that’s 3/4 of your chicken that won’t get a glorious, crispy coating.

Top Tip: Pay attention to how you are grasping the chicken with your tongs. Dredge your shaken chicken buy pulling it through your seasoned flour mix. DO NOT RINSE YOUR CHICKEN! WATER + HOT OIL = BAD THINGS. Next, use tongs and shake the excess marinade from your chicken. In a separate bowl, sift your “dredge” ingredients together. There should be at least four-inches of space from the top of your oil to your pan’s rim. It’ll take a good 10-15-minutes for the oil to reach temp, so… do a couple of quick burpees just to keep the blood pumping and your focus razor sharp. Use your candy thermometer to check the temperature. Put your oil in a medium sauce pan and set to medium high. Let that chicken sleep in your fridge overnight. This marinade will infuse your chicken with tender goodness and should not be skipped unless you enjoy eating cardboard or powdery chicken meat. Prep your marinade by peeling and grating your ginger, cutting your green onions to 1-inch lengths, and tossing everything in a bowl or gallon Ziploc bag. LET’S GET COOKIN’ INGREDIENTS THE MARINADE I have K-town issues, but, just like the beautiful country, Korean fried chicken might just change your life. Among the extensive list of things I miss about Korea, fried chicken is on the top of the list, I mean, besides ArtBox, Galbi, COEX, blistering-hot Goguma in the winter, real kimchi… I digress.

Korean fried chicken sides