Spicy Fried Chicken

 Cut chicken. Separate breast, thighs, drumsticks, and wings. Cut breast in half to create 2 pieces.

 In a large pot, combine all brining ingredients and bring to a boil. Immediately remove from heat and refrigerate until completely cold. 

Transfer liquid to container and add chicken. Brine chicken 8-10 hours in fridge.

 Once chicken has brined, remove from liquid and rinse under cold water and pat dry.

 Combine breading ingredients. Coat each piece of chicken well, and refrigerate again for 2 hours. This is to really adhere the batter to the chicken.

 Meanwhile make spicy sauce. Set sauce aside.

 Remove chicken from fridge and give one extra coating, packing in as much breading As possible. Set deep fryer to 325F. Use canola oil.

 Fry in small batches, cook each batch for 15 mins, until golden brown. Toss in sauce at end, garnish with sesame seeds. Enjoy!

In a sauce pot, add oil over medium heat. Add onion, cook about 7 mins.

Add garlic and ginger, cook additional 3 mins.

Drop heat to low. Add the rest of the ingredients and cook for 20 mins.