Korean Inspired Fried Chicken

2 # Chicken drums and thighs

Marinade
1 cl Garlic, zested
1 t Ginger powder
1 t Onions powder
1 Tb Salt

1.5 qt Fryer oil

Dredge
.5 t Chili powder
.5 t Celery salt
.5 t Onion powder
.5 t Ginger powder
1 t Baking powder
4 Tb Corn starch

Sauce
1 cl Garlic, zested
1 t Oil
1 Tb Chinese cooking wine

2 Tb Ketchup
1 t Sesame oil
1 T Chili paste
1 T Soy Sauce
1 T Sugar
.5 t Ginger powder
.5 t Garlic Salt
4 Tb Water

2 pc Radish, cut into wedges.

*Please make sure to wash and clean all surfaces that touch raw chicken

1. Marinade chicken in refrigerator for at least 2 hours or overnight.
2. Pull chicken out of fridge, bring up to room temperature.
3. For the sauce. Heat up garlic and oil until frgrant, deglaze with cooking wine. Turn off heat and add the rest of the ingredients. Bring back to flame until sauce is well mixed. Put aside.
4. Heat up fryer oil to 300 degrees.
5. Dredge chicken, making sure to get all the cervices and drop into fryer.
6. Fry the chicken until internal temperature reads 165 degrees or up. Pull out and let rest for at least 10 minutes.
7. Bring fryer up to 400 degrees for a second fry.
8. Drop chicken back into fryer and fry for about 5-10 minutes. Or until desired color and crispiness.
9. Serve with radishes and sauce. Enjoy!