Korean Soy Garlic Fried Chicken (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
2 pounds boneless chicken thigh fillets, cut into bite-sized 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 -
Freshly ground black pepper, a few cracks
→ Coating
08 -
1.5 cups corn starch
09 -
Rice bran oil (or any neutral oil) for deep 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 freshly minced ginger
16 -
1/2 tablespoon minced garlic
17 -
Freshly ground black pepper
18 -
3 dried chilies (optional for heat)
19 -
2 green onions, white part only
→ Sauce Thickener
20 -
2 teaspoons corn starch mixed with 2 teaspoons water
→ Garnish
21 -
Toasted sesame seeds
22 -
Green onions, thinly sliced
# Instructions:
01 -
Start by mixing your bite-sized chicken pieces with rice wine and all those fragrant seasonings - onion powder, garlic powder, salt, ginger powder, and some freshly cracked black pepper. Give everything a good mix and let those flavors mingle.
02 -
Now for the crispy coating! Get your corn starch ready in a big bowl and toss each piece of seasoned chicken until it's fully coated. This is what's going to give us that amazing crunch!
03 -
Heat your oil to 175°C (347°F) - this temperature is crucial for that perfect crunch! Carefully add your chicken pieces, working in batches to avoid crowding, and fry for 4-5 minutes until they're cooked through. A splatter screen might come in handy here!
04 -
After a quick rest on some paper towels, it's time for round two! Once the oil is back to 175°C, fry the chicken again for 2-3 minutes until it's gorgeously golden and super crispy. This double-fry method is the secret to that amazing Korean chicken crunch!
05 -
While your chicken is resting, let's make that incredible soy garlic sauce. Combine all sauce ingredients in a pan and bring to a gentle boil, stirring frequently. Fish out the chilies and green onion pieces, then add your corn starch slurry. Keep stirring until it transforms into a beautiful, glossy glaze (about 1-2 minutes). Let it cool for 5 minutes.
06 -
The grand finale! Arrange your super-crispy chicken on a baking sheet and lovingly brush each piece with that gorgeous glaze. Sprinkle with sesame seeds and fresh green onions, and get ready for some serious flavor!
# Notes:
01 -
This dakgangjeong (Korean fried chicken) is double-fried for extra crispiness and coated in an irresistible soy garlic glaze
02 -
Perfect paired with coleslaw, corn cheese, Korean macaroni salad, or pickled radish
03 -
Leftovers can be enjoyed cold or reheated within 1-2 days