Friday, January 18, 2013

Korean Fried Rabbit


Canola oil, for frying
5 cloves garlic
1 1½" piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 ½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
1.5# rabbit pieces

Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add rabbit; toss. Working in 3 batches, fry rabbit until golden, 6–8 minutes. Drain on paper towels. Toss rabbit in sauce.

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