How to Cook Korean Style Fried Chicken
Korean-style fried chicken is a delightfully crispy, twice-fried dish with a light, crunchy coating and a flavorful soy-garlic glaze that’s both sweet and savory.
Servings: 6 servings
Calories: 239kcal
Ingredients
- 1 kilo chicken wings
- 1 1/2 cups cornstarch
- 1 1/2 cups potato starch
- salt and pepper to taste
- cooking oil for frying
Ingredients for Soy-Garlic Glaze
- 1 medium size white onion thinly sliced
- 6 cloves garlic minced
- 1 cup light soy sauce
- 1/2 cup mirin
- 1 tsp garlic powder
- 4 Tbsp brown sugar
- 2 tsp ginger minced
- sesame seeds for garnish
Slurry: cornstarch-water mixture:
- 2 Tbsp cornstarch
- 4 Tbsp water
Instructions
How to cook Korean Style Fried Chicken:
- Wash the chicken wings and remove any remaining feathers and drain.
- Pat dry the chicken wings and season with salt and pepper.
- Mix the potato starch and cornstarch to combine. Then dredge the chicken wings.
- Heat oil in a frying pan and deep fry the chicken wings until golden brown.
- Drain excess oil by placing them in paper towels. Set aside.
- To make the soy-garlic glaze, in another pan, combine onion, garlic, brown sugar, soy sauce, mirin, garlic powder and ginger.
- Heat the pan on medium-low heat and stir until sugar is fully dissolved.
- Add the slurry to the dissolved sugar mixture and stir until the sauce is slightly thick.
- Then fry the chicken again and drain. Brush the fried chicken with the soy-garlic glaze mixture.
- Garnish with sesame seeds. Serve hot with plain rice or fried rice.