KOREAN-FRIED CHICKEN

For Chicken
3 cups canola, grapeseed,
or peanut oil, for frying
33/4 lb. chicken drumsticks or
chicken wings with tips
removed and wings cut
at joints
1 Tbsp. grated fresh
ginger, or more to taste
1 tsp. kosher salt
1 cup potato starch

For Sauce
1/2 cup gochujang
1/4 cup oyster sauce
3 Tbsp. mirin (sweet sake)
2 Tbsp. ketchup
1 Tbsp. fish sauce
2 tsp. grated garlic
(about 3 cloves)
11/2 tsp. white sesame seeds
11/2 tsp. black sesame seeds

Prepare Chicken

1. Preheat oven to 200°F. Set a rack on a foil-lined baking sheet.

2. Pour oil into a 10-inch cast-iron skillet. (If using a larger skillet, oil should fill halfway.) Clip a candy thermometer to side of skillet. Heat over medium-high until oil reaches 375°F, about 10 minutes.

3. Meanwhile, toss together chicken, ginger, and salt in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. (Add remaining 1/2 cup potato starch as needed.) Shake off excess and transfer to a plate.

4. Working in batches, carefully add chicken to skillet; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry 2 to 3 minutes more, or until an instant-read thermometer inserted into thickest parts registers 175°F. Transfer to rack on prepared baking sheet. Reheat oil between batches to 375°F.

5. Return chicken to skillet in batches and fry again, about 2 minutes per side. Make Sauce

6. Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds. If desired, serve with lime wedges, carrots, celery, and/or pickled radish slices.