SAVEUR Issue #127 focuses on Los Angeles and includes articles on burgers, Little Saigon and lots of recipes including this one for Korean Fried Chicken:

Canola oil, for frying
5 cloves garlic
1  1 1⁄2″ piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 1⁄2    tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
2/3 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)

1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

Serves 2 – 4

Also see:
Chinese Chicken Salad

Noodles with Fried Scallions (Cong You Ban Mian)
Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California.
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