Soy Garlic Korean Chicken (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
2 pounds skinless chicken thighs, diced into small chunks
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 -
A few twists of fresh black pepper
→ Coating
08 -
1.5 cups corn starch
09 -
Rice bran oil or any mild cooking oil for frying
→ 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 fresh grated ginger
16 -
1/2 tablespoon crushed garlic
17 -
Fresh black pepper
18 -
3 dried chilies (skip if you don't want heat)
19 -
2 green onions, white sections only
→ Sauce Thickener
20 -
2 teaspoons corn starch stirred with 2 teaspoons water
→ Garnish
21 -
Sesame seeds, lightly toasted
22 -
Green onions, cut into thin slices
# Instructions:
01 -
Toss your chicken chunks with the rice wine then add all your dry spices - the ginger powder, garlic powder, onion powder, sea salt and some black pepper. Stir everything until the chicken is well coated with all these tasty flavors.
02 -
Grab a large bowl with your corn starch and dunk each seasoned chicken piece until you can't see any raw meat. This coating is the key to getting that wonderful crunch we're after.
03 -
Warm your oil to 175°C (347°F) - getting this right makes all the difference! Drop chicken in small batches so they don't touch each other, and cook for 4-5 minutes till done inside. A splash guard will keep your kitchen clean!
04 -
Let the chicken sit on paper towels to drain. When your oil hits 175°C again, toss the chicken back in for another 2-3 minutes until it turns a lovely golden color with an amazing crunch. This double cooking trick is why Korean chicken is so good!
05 -
Now for the yummy sauce part. Throw all your sauce stuff in a pan and heat it till it bubbles gently, giving it a stir now and then. Take out the chili peppers and green onion bits, then pour in your corn starch mix. Keep stirring until it gets thick and shiny, about 1-2 minutes. Let it cool off for 5 minutes.
06 -
Now comes the fun part! Lay out your crunchy chicken on a baking tray and brush each piece with your sticky glaze. Scatter sesame seeds and fresh green onions on top, and get ready for an amazing flavor party!
# Notes:
01 -
This Korean fried chicken gets fried twice so it stays super crunchy and has an amazing sweet and savory coating
02 -
Goes great with creamy slaw, cheesy corn, Korean pasta salad, or tangy pickled radish
03 -
You can eat any extras cold from the fridge or warm them up within a day or two