2 lbs of boneless and skinless chicken thighs, cut int quarters
1/2 cup of gin
1/2 cup of chili paste, I use a Korean style
1/2 cup of corn starch
1/2 cup of rice flour
3/4 cup of water
4 scallions, chopped the green parts for garnish and white parts for the sauce
2 tablespoons freshly grated ginger
2 tablespoons freshly grated garlic
1 tablespoon toasted sesame oil
1 tablespoon raw sugar
2 teaspoons toasted sesame seeds - garnish
2 teaspoons of salt
1 teaspoon of baking powder
1 teaspoon black pepper
Vegetable oil - for frying
In a skillet over med-high heat place sesame oil, ginger, white onion parts, and saute until onions are soft, then add chile paste, sugar, garlic, bring to a boil, remove from heat and whisk in 1/4 cup of water. Transfer sauce to a bowl, cover, and set aside.
In a bowl whisk together the flour, cornstarch, pawing powder, salt, and pepper. Now add the gin and a 1/2 cup of water and whisk until a smooth loose batter forms.
Prepare a baking sheet with parchment paper and place a wire rack on top and place it near the stove. Fill about 2 inches of oil in saucepan and heat to 350 degrees.
Working in batches, coat chicken in batter and fry for about 6 to 8 minutes per batch, transfer to the prepared baking sheet and repeat until done.
Transfer chicken to the prepared sauce, toss to coat, remove and place on a platter and sprinkle with the garnishes.