1 tbsp coarse gochugaru ((Korean red pepper flakes))
6 whole quail (plucked)
2 tbsp rice wine vinegar
1 cup cornstarch
2 tsp black pepper
1 tsp kosher salt
1 tbsp ginger powder
Oil or lard for frying
Sesame seeds (for garnish)
Categories
Appetizer
Main Course
Cuisine
American
Korean
Steps
Mix sauce ingredients, add to pot over medium heat, simmer for 3 minutes, then take off heat. Set aside.
In a medium bowl, mix together the cucumbers with the rest of the pickle ingredients and let marinate while you cook the quail.
Take each bird and, using kitchen shears or a hardy knife, cut down the entire spine and open the back up in order to butterfly the quail.
Heat several inches of oil in a deep skillet to 350°F.
Mix the cornstarch, pepper, salt, and ginger powder together in a bowl. Toss the quail in the rice wine vinegar, then toss them in the spice mixture so they are fully coated.
Add 1-3 quail to the hot oil at a time, ensuring there is no crowding. Cook for about 3 minutes per side (or until cooked through), then transfer to a plate or rack lined with paper towel.
Once quail are done, refry them for another 30-45 seconds per side.
Toss them in the sauce you made earlier and sprinkle with sesame seeds. Serve immediately with the cucumbers and rice if you desire. Enjoy!
