Korean Fried Chicken

Ingredients
Whole chicken, cut into 10 pieces            1
Marinade
Grated ginger                                           half an inch 
Grated garlic                                            2 cloves
Salt                                                          ¾ tsp
Fresh ground black pepper                     ½ tsp
Sauce
Peanut oil                                               ½ tbsp
Sriracha sauce                                        3 tbsps
Tomato ketchup                                      3 tbsps
Hot honey                                               1½ tbsps

Rice wine vinegar (or apple cider)          1 tbsps
Salt                                                         ¼ tbsp
Soy sauce                                               1 tbsp
Water                                                      2 tbsps
Crushed garlic                                        3 cloves
Dredge and frying
Oil for deep frying
Eggs                                                        2
Corn starch                                             1 cup
All-purpose flour                                     1 cup
Spring onions and sesame seeds for garnish
Directions:
•    In a large mixing bowl, combine the chicken with the marinade ingredients. Mix well, cover with cling wrap and let it marinate in the fridge for at least an hour.
•    To make the sauce, in a small saucepan add peanut oil and garlic and sauté for 2-3 minutes over medium heat. Then, add the rest of the sauce ingredients, stir well and cook for 5 minutes until slightly thickened.         Set aside.
•    In a deep fryer or heavy bottom pot, heat the oil to 175°C.
•    Dredge marinated chicken by adding the eggs, corn flour and all-purpose flour to the bowl of marinated chicken and mixing well.
•    Place the chicken into the hot oil and fry for 8-10 minutes, until the crust is lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
•    Now, heat the oil to 190°C. Fry the chicken again for 5-6 minutes, until cooked through. Remove from oil and drain on a wire rack or paper towel.
•    In a large mixing bowl, put the double-fried chicken and pour the sauce over it. Toss to cover the chicken 
    completely. Garnish with sesame seeds and chopped spring onions.

Dalgona with Nuts

Ingredients
Makes 1 cookie, you can multiply the amount of ingredients to the number of cookies you want to make.

White sugar                                                          2 tbsps
Baking soda                                                         ¼ tsp
Almonds, cashew, pistachios, or peanuts            7 to 8 nuts

Directions:
•    Place the nuts on a baking sheet lined with parchment paper, in a circle of about 2 inches diameter
•    Put sugar in a stainless-steel ladle (or small pan) over low heat. When the sugar starts melting, stir it with a long-handled stainless or wooden spoon so it melts evenly and doesn’t burn. Control the heat by lifting the ladle far from the heat or bringing it closer, as needed.
•    Stir the melting sugar until it turns into a smooth, clear liquid with no lumps.
•    Add baking soda and continue stirring. Till it changes from light brown to creamy golden beige expands three times in size.
•    Quickly drop the hot candy on top of the nuts. Let it cool down for about 10 minutes. Serve right away.