Soy Garlic Korean Fried Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 pounds boneless chicken thigh fillets, cut into bite-size pieces
02 -
2 tablespoons rice wine
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon fine sea salt
06 -
1/4 teaspoon ginger powder
07 -
Fresh ground black pepper
→ For Coating
08 -
1 1/2 cups corn starch
09 -
Rice bran oil (or any cooking oil) for deep frying
→ For the Soy Garlic Sauce
10 -
1/4 cup soy sauce
11 -
2 tablespoons brown sugar
12 -
2 tablespoons honey
13 -
2 tablespoons water
14 -
2 tablespoons rice wine
15 -
1/2 tablespoon freshly minced ginger
16 -
1/2 tablespoon freshly minced garlic
17 -
Fresh ground black pepper
18 -
3 dried chilies (optional for heat)
19 -
2 green onions, white parts only
→ For the Sauce Thickener
20 -
2 teaspoons corn starch
21 -
2 teaspoons water
→ For Garnish
22 -
Toasted sesame seeds
23 -
Green onions, thinly sliced
# Instructions:
01 -
Mix your chicken pieces in a bowl with rice wine, onion powder, garlic powder, salt, ginger powder, and some black pepper. Give everything a good toss to coat evenly.
02 -
Dump your cornstarch in a big bowl and toss in the seasoned chicken. Make sure each piece gets a nice, even coating.
03 -
Heat your oil to 347°F (175°C). Fry the chicken in batches for about 4-5 minutes until cooked through. Don't crowd the pan! Drain on paper towels and scoop out any floating bits from the oil.
04 -
Once all batches are done, fry everything again at the same temperature until golden and super crispy, about 2-3 minutes. This double-fry is what makes them extra crunchy!
05 -
Mix all sauce ingredients in a pan and bring to a bubble over medium-low heat. Fish out the chilies and green onions, then stir in your cornstarch-water mixture until it gets nice and thick, about 1-2 minutes.
06 -
Let the sauce cool for 5 minutes, then brush it all over your crispy chicken. Sprinkle with sesame seeds and sliced green onions, and dig in while it's hot!
# Notes:
01 -
For the crispiest results, deep frying works better than air frying - but you can air fry at 390°F for 12-14 minutes if you prefer
02 -
The dried chilies add just a hint of heat - feel free to skip them if you're not into spicy food
03 -
This chicken goes great with coleslaw, corn cheese, Korean macaroni salad, or pickled radish
04 -
Leftovers keep well in the fridge for a couple days - enjoy them cold or reheated