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Soy Garlic Korean Fried Chicken

Soy Garlic Korean Fried Chicken Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 cup cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Method
 

  1. Heat 2 inches of oil to 325°F. Toss the dried chicken with the cornstarch, salt, and pepper, pressing it into the skin. Fry in batches for 8 to 10 minutes until pale golden and cooked through. Drain on a wire rack.
  2. Raise oil to 375°F. Fry the same batches for 6 to 8 minutes until deeply golden and crackly. Drain on the rack and season with salt.
  3. Simmer the soy sauce, honey, rice vinegar, garlic, and ginger for 3 to 4 minutes until thickened. Remove from heat and stir in the sesame oil.
  4. Toss the hot chicken with the glaze in a large bowl until every piece is coated.
  5. Pile onto a plate, scatter with sesame seeds and green onions, and serve immediately.

Notes

The chicken is best eaten right away. If you need to hold finished batches, keep them warm in a 200°F oven on a wire rack and toss with the glaze just before serving. Whole wings can be fried as-is if you prefer.