Korean fried chicken


8 chicken thighs or legs
1 yellow onion, grated (use largest hole on box grater)
2 garlic cloves, smashed
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the grated onion, garlic, salt and pepper in bowl. Add the chicken and coat well. Cover with plastic wrap and set aside to marinate at room temperature for 1 hours, or refrigerate overnight, letting the chicken sit out for 30 minutes to remove the chill before frying.

Batter: ?
1/2 cup all-purpose unbleached flour?
2/3 cup cornstarch?
1 1/2 teaspoons baking powder?
1/4 teaspoon salt
1/2 teaspoon pepper?
1 1/2 teaspoons sugar?
3/4 cup ice water, have more on hand if necessary

Chile sauce:
1 tablespoon chopped garlic?
1 tablespoon chopped fresh ginger?
3-4 large red spicy chilies, seeded and roughly chopped (depending on how hot you want your sauce to be)
2 tablespoons sesame oil?
1 heaping tablespoon Gochujang red Korean red chili paste
1-2 tablespoons light soy sauce, season according to taste
1 heaping tablespoon packed brown sugar?
1 tablespoons light corn syrup?

For the batter, combine the flour, cornstarch, baking powder, salt, pepper and sugar in a bowl. Make a well in the center and whisk in the water to create a thick, smooth batter. Add additional water one tablespoon at a time until just the batter is a consistency where the chicken can be dipped in it. The batter should still be thick. Do not over mix. Set aside.

Combine the garlic, ginger and chilies and chop to a fine texture. Heat the sesame oil in a large skillet over medium heat, add the garlic and ginger and cook for 1 minute until fragrant, add the chilies and cook, shaking the pan, for 30 seconds, add all remaining ingredients, whisking until mixed well and the sugar is dissolved. Remove from the heat and set aside.

Fry the chicken for about 10 to 12 minutes, turning occasionally, until golden brown and crisp. Drain on the paper towel-lined platter. Repeat with the remaining chicken, adjusting the oil temperature between batches. The crispy coating softens a touch during cooling so when all the pieces are done, increase the oil temperature to 375 degrees Fahrenheit and refry the chicken in batches for 30 to 60 seconds, until super crisp. Drain once more on the paper towel.

Coat the chicken in the sauce, working in batches of about 4 pieces at a time. Put the chicken pieces in the bowl and coat them in sauce. Transfer to a serving plate before coating more chicken.