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SOY GARLIC KOREAN FRIED CHICKEN
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Soy Garlic Korean Fried Chicken

Korean Fried Chicken is a staple snack great for those late nights. The sweet, sticky, soy garlic glaze paired with the double-crunch chicken wings are finger-lickin' good.
Prep Time20 minutes
Cook Time15 minutes
Rest/Marinating Time1 hour
Course: Appetizer, Banchan, Party Food, Snack
Cuisine: Asian, Korean
Keyword: chicken, chicken wings, fried, fried chicken, kfc, korean fried chicken, soy garlic, wings
Servings: 4

Ingredients

  • 2-2.5 lbs. Chicken Wings/Drums
  • 3 tbsp. Rice Wine Soju mirin, etc.
  • 1 tsp. Ginger grated
  • 2 tsp. Garlic grated
  • 1 Egg
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Potato or Corn starch
  • Salt and Pepper to taste
  • Neutral oil for frying

Soy Garlic Sauce

  • 2 tbsp. Butter
  • 1/4 cup Soy Sauce
  • 4-5 Garlic Cloves minced
  • 2 tbsp. Honey
  • 1 tbsp. Brown Sugar
  • 1 tsp. Red Pepper Flakes
  • 2 tsp. Sesame Oil
  • 1-2 Red/Green Peppers sliced
  • Toasted Sesame Seeds for garnish

Instructions

  • Marinate chicken with rice wine, grated ginger, grated garlic, salt and pepper. Set aside for 30 minutes to 1 hour.
  • Dredge marinated chicken in egg, flour, cornstarch.
  • Heat neutral oil to 350 degrees F. Fry chicken for 7-8 minutes. Drain on a wire rack or paper towel lined tray. Rest for 10 minutes.
  • To make the glaze, melt butter into a pan. Add in the rest of the glaze ingredients and simmer until nappé (coats the back of a spoon).
  • Heat the oil up to 375 degrees F. Fry your chicken again for about 2-3 minutes or until fully cooked through. Rest again on a rack.
  • Toss the fried chicken in the soy garlic glaze, garnish with toasted sesame seeds, and enjoy immediately.