DOUBLE FRY KOREAN FRIED CHICKEN

1. Wash and cut boneless chicken thighs into bite-size strips.
2. Season with salt and ground white pepper and Shaoxing wine or Soju. Let marinate for at least 30 mins.
3. After the chicken has been marinated. Remove from the marinade.
4. In a separate bowl, add potato starch, curry powder, garlic powder, cayenne, paprika, pepper and salt. Mix well.
5. Add in chicken thigh pieces and ensure the chicken pieces are evenly coated.
6. Add an egg to the same mixing bowl and mix the chicken pieces with the egg and dry ingredients for a second coating.
7. Add oil to a deep fryer or frying pot and heat up to 350F. Test the internal temperature with a digital food thermometer. You can also test if the oil is ready by placing the back of a wooden spoon into the pot. If you see bubbles, then your oil is ready.
8. Fry the chicken in the deep fryer for 5 minutes. Work in small batches and do not overcrowd.
9. Remove from the deep fryer and let rest for 5 minutes.
10. Double fry for an extra crispy texture. This time raise the temperature to 375F and deep fry until crispy and golden brown. Fry for 3-5 minutes, watching closely.
11. Remove fried chicken from deep fryer and place in a plate lined with a paper towel to soak up excess oil—Reserve for later.

THINLY SLICED GREEN ONIONS

1. Thinly slice your green onions with a green onion slicer.
2. Place the thinly sliced green onions in a bowl of cold water for 10 mins.
3. Remove and pat dry. Reserve for later.

PADAK VINAIGRETTE SAUCE

1. In a small mixing bowl, add all the Padak Vinaigrette Sauce ingredients together. Mix Well.
2. Taste and adjust to desired preference.

ASSEMBLY

Add your double-fry chicken pieces to a plate.

Pile on a heaping mound of thinly sliced green onion.

Drizzle with Padak Vinaigrette Sauce.

Serve and Enjoy!