Watch to find out which is better! Recipes are below:

Korean Fried Chicken

Ingredients:
6 chicken drums
2 cups water
1/2 cup salt
2 tbsp sugar
1 tbsp sesame oil
1 tbsp vegetable oil
2 tsp minced ginger
2 minced cloves garlic
4 tbsp soy sauce
4 tbsp brown sugar
2 tbsp honey
2 tbs gochujang paste
2 cups potato starch

1. Brine drums in water and salt for 30 minutes (can use buttermilk here if desired).
2. While chicken is brining, combine sesame oil, vegetable oil, ginger, garlic, soy sauce, brown sugar, honey, and gochujang. Stir over medium heat until well combined and a syrup like consistency.
3. Dredge wings in potato starch and shake off excess.
4. Fry at 325 Fahrenheit for 57 minutes, then again at 375 Fahrenheit until golden brown and crispy.
5. Coat wings in sauce and top with sesame seeds and honey. Enjoy immediately for maximum crisp.

Japanese Fried Chicken
6 chicken drums
1 cup soy sauce
1 cup mirin
Grated ginger
1/2 cup soy sauce
1/2 cup mirin
2 cups potato starch

1. Brine drums in soy sauce, mirin, and ginger for 30 minutes.
2. While chicken is brining, combine soy sauce and mirin. Once hot, add a splash of sake and flambé.
3. Dredge wings in potato starch and shake off excess.
4. Fry at 325 Fahrenheit for 57 minutes, then again at 375 Fahrenheit until golden brown and crispy.
3. Dredge wings in potato starch and shake off excess.
4. Fry at 325 Fahrenheit for 57 minutes, then again at 375 Fahrenheit until golden brown and crispy.
5. Coat wings in sauce and top with Japanese mayo and green onions. Enjoy immediately for maximum crisp.

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