Korean fried chicken

Josh asked for Korean fried chicken. Something like what he had in NYC. But it's hard to replicate something that you've never had. I went through several recipes, but the one we went with at the last moment was the in The Kimchi Chronicles. It called for a marinate, a dredge, and frying, then being tossed in a spicy sweet mixture.

After I set the chicken wings to marinate, I drained them and then dredged them in flour -- a messy experience! -- before frying them in the wok. When I followed the ten minutes noted in the recipe, the wings turned out pretty dark -- too dark. So I went with eight minutes from there on in.

He's the first batch of chicken wings. You can see how dark they turned out, but they weren't overcooked, thank god!

After you cook the wings, you toss it in a mixture of red pepper, red pepper paste, honey, rice vinegar, and other stuff. It coated it a little heavily, I thought, but it was still pretty tasty.

After I mixed up two batches together, I mixed this last batch which ended up being mostly for me based on its light spiciness.

Overall, it was very tasty, but I think the mixture can be tweaked to be a little more sticky.