Add the chicken and peanuts to the bubbling sauce and toss with a wooden spoon to coat.

Remove from the heat if not using right away and reheat until bubbling when ready to serve. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Add the soy sauce mixture and stir to combine. Cook the oil, chiles, garlic, and ginger, stirring, for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant.

Heat a large pan or wok over medium-high heat.

Make the sauce and serve: In a small bowl, mix the rice syrup, soy sauce, brown sugar, vinegar, and mustard.

If using the peanuts, place them in a slotted spoon or a small fine-mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown.

Return the chicken to the strainer or a rack to drain, then transfer to a large bowl. Deep-fry, turning occasionally, for 10 to 13 minutes, until all the chicken pieces are dark golden brown and very crunchy. The chicken will look a little soggy at first. Carefully add all the chicken-thereвЂ™s no need to work in batches this time. Return the oil to 340вЏ over high heat.Repeat with the remaining of the chicken, making sure to bring the oil back up to 340вЏ between batches. Once the chicken has drained, transfer to a large bowl. As each piece is done, transfer to the prepared strainer. Deep-fry, turning the chicken with tongs, for 10 to 12 minutes, until all sides are light golden brown and crunchy. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.If you donвЂ™t have a thermometer, test it by dipping a tip of a chicken piece into the oil.

In a large, deep pan or wok over medium-high heat, heat 2 inches of the vegetable oil for 8 to 10 minutes, until an instant-read thermometer registers about 340вЏ. Place a large fine-mesh strainer over a bowl.Transfer to a large zip-top bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated. Make the chicken: In a large bowl, mix the chicken pieces, salt, and black pepper.Kim talks instant ramyeun hacks, kimchi-jjigae, cheonggukjang, and more with chef Roy Choi and comedian Margaret Cho-check out the episode here. Want to hear more about Korean-American food? On our new podcast Counterjam-a show that explores culture through food and music-host Peter J. Reproduced by permission of Houghton Mifflin Harcourt. Covered and refrigerated, it will even stay audibly crispy until the next day.' -MaangchiД®xcerpted from MaangchiвЂ™s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine В© 2019 by Maangchi. 'The fried chicken will stay crispy for hours. 'If you canвЂ™t find wingettes or drumettes, you can use a cleaver to cut regular drumsticks into two pieces each, 2 to 2ВЅ inches long. The yellow mustard in the recipe is not a traditional Korean ingredient: Just as Korean chicken shop owners do, I like to add my own twist. ItвЂ™s quite sweet, a little tangy, with just a whisper of heat (the dried red chili peppers are more fragrant than spicy), and a bit sticky. This version is crunchier than any fried chicken youвЂ™ve probably ever eaten. There are also countless styles and variations. 'Fried chicken has been incredibly popular in Korea since the 1970s, and there are many fried chicken shops around the country. Over the years IвЂ™ve received many touching, funny, and happy stories from people trying, loving, and sharing my recipes with others. 'Of the hundreds of recipes that IвЂ™ve posted on my website and YouTube, this is by far the most popular.

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