California Fried Chicken w/ Spicy Korean Hot Sauce

Finger Licking Good Chicken!

I already know  what you are about to say, "California Fried Chicken, what is that?" Well I am here to answer all your questions.

California fried chicken is what you get when you go to Los Angeles and make a stop in Korea Town. They make this chicken that is so crispy and spicy it would make any southern cook smile with approval.

They call the chicken Korean Fried Chicken or Spicy Fried Chicken. Being that I am a California native and a southern cooking mama, I call it California Fried Chicken.

Call it what you want, but if you ever stop in California you must go to Korea town to eat chicken. Until then, why not just make some at home like I do.

I would describe this chicken as kick butt spicy, but don't be alarmed the spice does not last, it plays with you as you bite it, you will think I can not eat another piece as you pick up the next piece to put in your mouth.

I often dip the chicken in the hot sauce just in case I want to hold two pieces at one time, I like to leave the handle clean.

I kid you not, in my house we will fight, wrestle or barter for the last piece of this chicken. By the way, you want need any napkins.

California Fried Chicken with Spicy Korean Hot Sauce


PrepTime: 1 hour
Cook Time:30 minutes
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients:
family pack chicken wings
1 tbsp. creole seasonings
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. chili powder
3 eggs
cooking oil
Chicken Fry (recipe below)
Korean Hot Sauce ( recipe below)


Korean Hot Sauce:
adapted from Saveur

15 cloves of garlic
2 inch piece of ginger, peeled
6 tbsp. soy sauce
4 tbsp. rice wine vinegar
3 tbsp. chili paste
3 tbsp. sriracha
2 tbsp. sesame oil
3 tbsp. honey
2 tbsp. chili powder

In a blender, mix well, store leftovers in the refrigerator.

Chicken Fry:

3 c. flour
1/2 tbsp. creole seasonings
1/2 tbsp. black pepper
1/2 tbsp. garlic powder
1/2 tbsp. onion powder

Mix well, can be stored in an airtight container for months.

Directions:

Rinse chicken and pat dry, in a large bowl add chicken, seasonings, and eggs, mix well and marinate in refrigerator  at least 1 hour.  Mix up the batch of chicken fry with seasonings and set aside.

Remove chicken from refrigerator 20 minutes prior to frying. In a large cast iron pot or dutch over, heat cooking oil to 350 degrees. Please only fill pot half full with cooking oil to prevent spills.

In a large paper bag or freezer bag add chicken fry and half the marinated chicken wings, shake well to coat. Remove chicken from bag and dust off excess chicken fry.

Place in hot oil and fry chicken for approximately 16-18 minutes until golden brown and crispy.

While chicken is frying time to make the homemade hot sauce.