Korean fried chicken is a variety of fried chicken dishes that originated in South Korea in the 1940s. It differs from American fried chicken in that it has a thin and crackly crust, and is often enjoyed while drinking alcohol. It is also popular as a main dish or appetizer.
Mix chicken with garlic, ginger, salt, and black pepper and marinate for 30 minutes. Mix potato starch with garlic powder and onion powder and coat each piece of chicken in the mixture. Preheat a large frying pan or Dutch oven with 3 inches of vegetable oil and transfer the chicken to a wire cooling rack while the oil is heating up.
Fry chicken pieces in hot oil for 4 minutes or until crispy and golden brown, then transfer to a cooling rack and reheat oil to 350 degrees for 2-3 minutes. Repeat until all of the chicken has been fried for a second time.
Fry chicken pieces in hot oil for 4 minutes or until crispy and golden brown, then transfer to a cooling rack and reheat oil to 350 degrees for 2-3 minutes. Repeat until all of the chicken has been fried for a second time.