Korean Fried Chicken (Soy Garlic Style)
Double-fried extra crunchy chicken wings coated in a sticky soy-garlic glaze.
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Ingredients
- 2 lbs Chicken wings (split into flats and drums)
- 1 cup Potato starch
- 1 teaspoon Baking powder
- 0.5 cup Soy sauce
- 0.25 cup Mirin (rice wine)
- 1 tablespoon Fresh ginger, finely grated
- 6 cloves Garlic cloves, minced
- 3 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 quart Vegetable oil for deep frying
- 1 tablespoon Toasted sesame seeds and scallions for garnish(optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
- 2
Toss the wings in a large bowl with potato starch and baking powder until every crevice is thinly and evenly coated.
- 3
In a small saucepan, combine soy sauce, mirin, ginger, garlic, brown sugar, and vinegar; simmer over medium heat until the sauce reduces slightly and becomes syrupy.
- 4
Heat the frying oil in a heavy-bottomed pot to 350°F (175°C) and fry the wings in batches for 8-10 minutes until pale golden.
- 5
Remove the wings and let them rest on a wire rack for at least 5 minutes; this allows internal moisture to evaporate.
- 6
Increase the oil temperature to 390°F (200°C) and fry the wings a second time for 2-3 minutes until they are deep golden brown and shatteringly crisp.
- 7
While the wings are still piping hot, immediately toss them in a large bowl with the warm soy-garlic glaze until thoroughly coated.
- 8
Garnish with sesame seeds and sliced scallions, serving immediately while the crust is at its peak texture.
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