The Ultimate Korean Fried Chicken
Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto every single wing. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on major. Add the chicken feet, in batches if important, to a big pot of boiling and cook for approximately 30 seconds. Even though you can add a lot...