The ultimate Korean fried chicken!

Ingredients

• 24 cloves Garlic Cloves (peeled)
• 2 whole Bananas (ripe, peeled)
• 1 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Brown Sugar (packed)
• 0.5 cup Honey (raw honey)
• 0.5 cup Rice Wine (Chinese Shaoxing wine)
• 1 tablespoon Sesame Oil (toasted)
• 1 tablespoon Cornstarch (mixed with equal water to form slurry)
• 2 pounds Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
• 2.5 cups All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch (for batter)
• 1 tablespoon Salt (kosher)
• 1 tablespoon MSG (optional)
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1.5 teaspoons Baking Powder
• 1 teaspoon Turmeric
• 1 teaspoon Curry Powder
• 1 teaspoon Hot Paprika (smoked optional)
• as needed Water (add to batter until thin)
• 1 teaspoon Dried Parsley (for garnish)

Instructions

1. Sauté Garlic and Make Garlic‑Banana Puree

   Heat a small amount of oil in the wok, add the 24 peeled garlic cloves and sauté until fragrant, about 2‑3 minutes. Transfer to the blender, add the peeled bananas and blend until completely smooth.

   Time: PT5M

   Temperature: medium heat

2. Prepare the Sweet‑Savory Sauce

   Into the blender with the puree, add 1 cup soy sauce, 0.5 cup brown sugar, 0.5 cup honey, 0.5 cup rice wine, and 1 tbsp toasted sesame oil. Blend briefly, then stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

   Time: PT4M

3. Combine Dry Coating Ingredients

   In a large mixing bowl whisk together 2.5 cups AP flour, 0.5 cup cornstarch, 1 tbsp salt, 1 tbsp MSG, 2 tsp garlic powder, 2 tsp onion powder, 1.5 tsp baking powder, 1 tsp turmeric, 1 tsp curry powder, and 1 tsp hot paprika.

   Time: PT5M

4. Make the Batter and Coat Chicken

   Gradually add water to the dry mixture, whisking until the batter is thin enough to coat the back of a spoon. Add the cut chicken pieces, toss to fully coat, and let rest for 2 minutes.

   Time: PT5M

5. Fry the Chicken

   Heat the wok to 350°F (175°C) with enough oil for shallow frying. Working in batches, add the coated chicken and fry 5‑7 minutes, turning once, until golden brown and cooked through (internal temp 165°F). Transfer to a paper‑towel‑lined plate.

   Time: PT12M

   Temperature: 350°F

6. Reduce the Sauce

   Return the blended sauce to the wok, increase heat to high and simmer, stirring frequently, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: high heat

7. Combine Chicken with Sauce and Garnish

   Add half of the fried chicken to the reduced sauce, toss quickly to coat evenly, then transfer to a serving plate. Sprinkle with 1 tsp dried parsley for color.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

2g