Soy Garlic Korean Fried Chicken

Fried chicken is irresistible to all of us. Well, except for my mom. She claims to be allergic to chicken and states that even the smell makes her sick. That’s a tragedy for someone who otherwise is such a great cook. As such, chicken was hardly ever prepared at home in my childhood except for the abysmal chicken tenders dished out by the school cafeteria.

Now, as an adult, my love for chicken has taken a new high. Maybe it is the excitement or maybe it is the plain taste of crispy, juicy fried chicken. Early experiences with fast food chicken from Popeyes and KFC were satisfactory until the Korean Fried Chicken (KFC) wave hit. Bonchon, BBQ Chicken, Choongman, ChiMc—suddenly, Korean fried chicken joints were everywhere, and with good reason. Additional layers of extra-crispy coatings, bold flavors, and the perfect combination on an ice-cold beer made it a must.

To get the best taste of Korean fried chicken do not enter any restaurant in town. It’s the best place in my aunt’s kitchen. Her wings are a revelation-better than anything I tried at any chain. I set out to master her recipe and to bring to you my take on her Korean Fried Chicken: a sweet soy garlic glaze with just the right touch of spice served up with the perfect crunch.

Secrets to Perfect Korean Fried Chicken

• Cornstarch or Potato Starch: What gives Korean fried chicken its signature crunch is adding starch to your breading.

•Double Fry: Double frying the chicken guarantees that it’s as crispy outside as it is juicy inside.

• Cut Variety: This recipe works just as well for tenders, thighs, or even breasts as it does for wings and drumsticks.

• Breadcrumb Boost: For a super-crispy coating, combine a few tablespoons of panko breadcrumbs into your starch mixture.

• Oil: Use natural oils having high smoke points; they include vegetable oil, peanut oil, or sunflower oil, which are the ideal choices.

Ingredients

Chicken

• 2 to 2.5 lbs of drumsticks or wings

• 3 tablespoons of rice wine (soju, mirin, or similar)

• 2 tsps of garlic (grated)

• 1 tsp of ginger (grated)

• 1 egg

• 1/2 cup flour (all-purpose)

• 1/4 cup cornstarch/potato

• Salt and pepper for flavoring

• Neutral oil for frying

Soy Garlic Sauce

• 2 tbsp. of butter

• 1/4 cup of soy sauce

• 4-5 garlic cloves, minced

• 2 tbsp. of honey

• 1 tbsp. of brown sugar

• 1 tsp. of red pepper flakes

• 2 tsp. of sesame oil

• 1-2 red or green peppers, sliced

• Toasted sesame seeds for garnishing

Procedure

1. Marinate Chicken: Mix the rice wine, grated ginger, grated garlic, salt and pepper together. Marinate your chicken for at least half an hour up to an hour.

2. Precoat: Dredge in the mix of egg and flour and then starch.

3. First Fry: Get the oil hot to 350°F. Fry the chicken in batches until the chicken goes golden brown and takes 7-8 minutes total. Drain over a wire rack or tray lined with paper towel. Let sit for 10 minutes.

4. Sauce Preparation In a pan, melt butter. Add in soy sauce, minced garlic, honey, brown sugar, red pepper flakes, sesame oil, and sliced peppers. Allow it to boil then simmer until it is almost thick enough to coat the back of a spoon.

5. Second Fry: Fry the chicken at 375°F in the oil till deep golden brown and crispy for 2-3 minutes. Rest on the rack.

6. Glaze and Garnish: Toss the double-fried chicken in soy garlic glaze and garnish toasted sesame seeds. Serve immediately.

What you’d expect from Korean fried chicken: crunchy, bold in flavors, and just at the right touch of sweetness balanced by spice. Whether it’s a family dinner, game day snack, or just that weird itch to have it eaten well with friends, then the only KFC you’ll ever need is this one.