Street Food Style Korean Fried Chicken

Ingredients

• 24 pieces Garlic Cloves (peeled)
• 2 tbsp Neutral Oil (vegetable or canola oil, for sauté and frying)
• 3 whole Bananas (ripe, peeled)
• 2 tbsp Korean Glucose Syrup (or light corn syrup)
• 2 tbsp Fresh Parsley (chopped, plus extra for garnish)
• 1 cup Soy Sauce (regular or low‑sodium)
• 0.5 cup Brown Sugar
• 0.5 cup Honey
• 0.5 cup Rice Wine (Mirin)
• 2 tbsp Sesame Seeds (toasted optional)
• 1 tbsp Cornstarch (for slurry)
• 2 lb Chicken Thighs (boneless, skin‑on, cut into ~1‑inch pieces)
• 2.5 cup All‑Purpose Flour
• 0.5 cup Cornstarch (for coating mix)
• 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
• 1 tsp Hot Paprika
• 1 cup Water (for batter, adjust as needed)

Instructions

1. Sauté Garlic

   Heat 1 tbsp neutral oil in the wok over medium‑low heat. Add the 24 peeled garlic cloves and sauté, turning occasionally, until they turn golden brown on all sides, about 5 minutes.

   Time: PT5M

2. Make Garlic‑Banana Paste

   Transfer the browned garlic to a food processor. Add the three peeled bananas and 2 tbsp Korean glucose syrup. Blitz until a smooth, homogeneous paste forms.

   Time: PT4M

3. Prepare Parsley

   Roughly chop a handful of fresh parsley leaves; set aside a small amount for garnish.

   Time: PT1M

4. Create Soy‑Honey Base

   In a medium saucepan combine 1 cup soy sauce, 0.5 cup brown sugar, 0.5 cup honey, and 0.5 cup rice wine. Bring to a gentle boil, stirring until the sugars dissolve, about 5 minutes.

   Time: PT5M

5. Add Sesame and Thicken

   Stir in 2 tbsp toasted sesame seeds and the chopped parsley. In a small bowl mix 1 tbsp cornstarch with 1 tbsp water, then pour into the saucepan. Cook, stirring, until the sauce thickens, about 2 minutes.

   Time: PT2M

6. Combine Sauces

   Transfer the thickened soy‑honey mixture to the food processor bowl containing the garlic‑banana paste. Blend briefly to combine. Taste and, if desired, add an extra drizzle of glucose syrup for additional sweetness.

   Time: PT2M

7. Cut Chicken

   Trim any excess fat from the chicken thighs and cut into roughly 1‑inch pieces. Set aside on a plate.

   Time: PT5M

8. Make Dry Coating Mix

   In a large mixing bowl combine 2.5 cups all‑purpose 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. Stir until evenly mixed.

   Time: PT5M

9. Separate Coating Portions

   Scoop out about 1.5 cups of the dry mix and set aside in a separate bowl. The remaining dry mix will be used to dust the chicken after battering.

   Time: PT1M

10. Prepare Batter

    Gradually add water to the remaining dry mix, whisking until the batter reaches a thin consistency—somewhere between pancake batter and crepe batter.

    Time: PT2M

11. Batter the Chicken

    Add the chicken pieces to the batter, toss to coat, then lift with a spider strainer and let excess drip off. Transfer the chicken back to the bowl and toss in the reserved 1.5 cups of dry mix, ensuring each piece is lightly dusted.

    Time: PT3M

12. Heat Oil

    Fill the wok with neutral oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (180°C). Use a thermometer for accuracy.

    Time: PT5M

    Temperature: 350°F

13. First Fry Batch

    Carefully add a handful of coated chicken pieces to the hot oil. Fry for 5–7 minutes, stirring gently, until the pieces turn golden‑brown and crisp. Remove with a spider and place on the wire rack to drain.

    Time: PT7M

    Temperature: 350°F

14. Second Fry Batch

    Add the remaining chicken pieces in a second batch. Fry for about 10 minutes, maintaining the oil around 325°F (163°C) as the temperature drops. Transfer to the rack once crisp.

    Time: PT10M

    Temperature: 325°F

15. Reduce Glaze

    Return the prepared garlic‑banana‑soy glaze to the wok on high heat. Reduce, stirring constantly, until the mixture becomes thick, glossy, and slightly sticky, about 5 minutes.

    Time: PT5M

16. Toss Chicken in Glaze (First Half)

    Add half of the fried chicken to the reduced glaze. Toss quickly over high heat until each piece is evenly coated and the glaze caramelizes onto the surface, about 2 minutes.

    Time: PT2M

17. Toss Chicken in Glaze (Second Half)

    Repeat with the remaining chicken and any leftover glaze, tossing until glossy and sticky.

    Time: PT2M

18. Finish and Garnish

    Transfer the coated chicken to a serving platter. Sprinkle with the reserved chopped parsley for color and freshness.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g