Korean Fried Chicken Soy and Garlic
Dive into the bold and irresistible flavors of Korean Fried Chicken with Soy and Garlic, a dish that perfectly balances crispy textures with a sweet, savory glaze. These double-fried chicken wings or drumettes are coated in a light layer of cornstarch for maximum crunch, then tossed in a glossy sauce made with soy sauce, honey, garlic, and a hint of rice vinegar for tanginess. The finishing touches of nutty sesame seeds and vibrant green onions take this dish to the next level, making it a show-stopping crowd-pleaser. Perfect for a weeknight indulgence or game day snacking, this Korean classic combines mouthwatering flavor with a satisfying crunch in every bite.
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Recipe Information
Ingredients
- 1 kg Chicken wings or drumettes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 1 cup Cornstarch
- 3 cups Vegetable oil
- 0.25 cup Soy sauce
- 3 tbsp Brown sugar
- 2 tbsp Honey
- 1.5 tbsp Minced garlic
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds
- 2 stalks Green onion, chopped
Instructions
Pat the chicken wings or drumettes dry with paper towels. Place them in a large bowl and season with salt, black pepper, and garlic powder. Toss well to evenly coat.
Pour the cornstarch into a separate large bowl. Dredge each chicken piece in the cornstarch one at a time, ensuring an even coating, and shake off any excess. Set aside.
Heat the vegetable oil in a large deep skillet or heavy-bottomed pot over medium-high heat. The oil should be around 170°C (340°F) for frying.
Carefully place the chicken pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they are golden and crispy. Remove the chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
For the second fry, increase the oil temperature to about 190°C (375°F). Fry the chicken again in batches for 2-3 minutes until extra crispy and golden brown. Transfer back to the wire rack or paper towels to drain.
In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, minced garlic, rice vinegar, and sesame oil. Stir well and bring the mixture to a gentle boil. Allow it to simmer for 2-3 minutes until slightly thickened. Remove from heat.
Place the fried chicken in a large bowl and pour the soy and garlic sauce over the top. Toss gently but thoroughly to coat all pieces evenly.
Garnish the chicken with sesame seeds and chopped green onion. Serve hot and enjoy!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 102.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
