Korean Fried Chicken

Dice your chicken thighs into bite-sized pieces and place into a bowl (or sandwich bag) with the ground ginger and ther ice wine. Rest in the fridge for as long as you can; at least 30 minutes.

Dump the cornflour into a bowl or a deep baking tray, and season with salt and pepper. Coat your chicken pieces in the cornflour, and be patient with it; do it one or two pieces at a time to avoid introducing moisture into the batter. In the meantime, pre-heat your deep-frying implement of choice to 170°C. Do not over-fill it with oil -- avoiding house fires is your responsibility, not mine.

Deep-fry the chicken pieces, and ensure to not over-crowd the pan. You want a nice, even temperature of 170°C for this first fry, adding too many pieces at once will drop the temperature of the oil and make us both sad. Two minutes at this temperature should give a pale crust to your chicken. Drain on a wire rack.

Crank up the heat on your deep-fryer to 190°C. Turn your once-fried chicken into twice-fried chicken; it should only need a minute or so to go deep brown and crunchy. Drain again onto a wire rack and hit them now with some additional salt while they're still hot.

You can serve this however you like, either as a dipping sauce alongside the chicken, or put the chicken into a large bowl, pour a heavy helping of glaze over, and toss to combine. Serve over jasmine rice with some bok choi, choi sum, or spinach.