Korean Fried Chicken（Dakgangjeong) 韩式炸鸡

Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. 将鸡放在碗中用盐、姜和黑椒粉抓均。

Put one cup of potato starch in a bowl and dip each piec of chicken in the powder to coat it, one by one. Squeeze ezch wing to press the coating to it tightly.将一杯的土豆淀粉放入碗中，把每块鸡都用淀粉均匀裹上。

For the Sauce: Heat a large pan or work over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.接下来先做酱汁：锅加热加入两大勺蔬菜油,再加入蒜蓉和干红辣椒。

Stir with a wooden spoon until fragrant for about 30 seconds.用木勺搅拌大约30秒至闻到香味。

Add soy sauce, corn syrup, honey and vinegar. Stir with a wooden spoon and let it bubble for a few minutes.再加入酱油、玉米糖浆和醋，用木勺搅拌，小火滚几分钟。

Add the brown sugar and continue stirring. Remove from the heat. Set aside. 加入黑糖继续搅拌，从火上移开放旁边待用。

For the Frying: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.接下来炸鸡：在锅中倒入4杯蔬菜油加热至适当油温（放入木勺旁边有小泡冒起）。

See if the oil's ready by dipping a test wing into it. If the oil bubbles, it's hot enough to start frying. Slide the coated chicken one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. 放入一块鸡翅，如果油冒泡就说明油温足够热，可以再一块块地加入裹好鸡翅，在锅中炸约12-13分钟，其间将鸡翅用平头夹翻面数次以炸均匀。

Take the chicken out of the oil and shake them off in a strainer. Turn off the heat, and let the chicken sit for a few minutes. 待鸡翅在油中炸至浅黄色时将鸡捞出沥油关火，放旁边几分钟待用。

Reheat the oil and fry the chicken again for another 12 to 15 minutes until it all looks golden brown and feels super crunchy through the tongs.重新将油加热，放入鸡翅复炸12-15分钟直至鸡翅表面变金黄色，用平头夹夹起时能感觉特别脆。

Final Steps: When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat. Garnish with sesame seeds.最后一步：等鸡都炸好后，放在厨房纸巾上沥去油份，将做好的酱汁加热，加入鸡翅搅拌均匀。最后洒上芝麻装饰。