How to Cook Korean SOY GARLIC HONEY FRIED CHICKEN

Ingredients

• 4 pieces Chicken Drumsticks (about 800 g total, skin on)
• 2 large Eggs (cracked, yolks and whites mixed, no shells)
• 1 tablespoon Fish Sauce (adds umami depth to the marinade)
• 400 grams Potato Starch (for a light, crispy coating)
• 2 cups Canola Oil (for deep‑frying; neutral flavor, high smoke point)
• 1 tablespoon Sesame Oil (adds nutty aroma to the glaze)
• 1 teaspoon Ground Ginger
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Oyster Sauce
• 4 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Honey
• 1 tablespoon Mirin (sweet rice wine)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar

Instructions

1. Make the Marinade

   In a mixing bowl, whisk together the fish sauce and the two cracked eggs until fully combined.

   Time: PT5M

2. Marinate the Chicken

   Add the four chicken drumsticks to the bowl, toss to coat, then cover and let sit at room temperature for 30 minutes.

   Time: PT30M

3. Heat the Oil

   Pour 2 cups of canola oil into a deep‑fry pan and heat over medium‑high heat. Test the temperature by inserting a wooden chopstick; when small bubbles form around it, the oil is ready (≈350°F / 180°C).

   Time: PT5M

   Temperature: 350°F

4. Coat the Chicken

   Place the potato starch in a shallow dish. Dredge each marinated drumstick in the starch, pressing gently to adhere, then shake off any excess.

   Time: PT5M

5. First Fry

   Carefully lower the coated drumsticks into the hot oil. Fry for 15–16 minutes, turning once, until the coating is golden and the chicken is cooked through.

   Time: PT16M

   Temperature: 350°F

6. Rest the Chicken

   Remove the chicken and let rest on a plate or wire rack for 2 minutes. This allows steam to escape and keeps the crust crisp.

   Time: PT2M

7. Prepare the Sweet Soy Glaze

   In a small saucepan, combine sesame oil, ground ginger, garlic powder, onion powder, oyster sauce, soy sauce, honey, mirin, rice vinegar, and brown sugar. Bring to a gentle boil, stirring, and cook for 1–2 minutes until the glaze thickens slightly.

   Time: PT5M

8. Glaze the Chicken

   Place the fried drumsticks back into the pan, pour the hot glaze over them, and toss quickly to coat every piece evenly.

   Time: PT2M

9. Second Fry (Double‑Fry)

   Return the glazed chicken to the hot oil for a final 3–5 minute fry to crisp the glaze and add extra crunch.

   Time: PT4M

   Temperature: 350°F

10. Final Rest and Serve

    Remove the chicken, let rest for 2 minutes, then transfer to a serving plate. Serve hot with steamed rice or your favorite side.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

0 g