Soy Garlic Fried Chicken 🏻‍

Ingredients

• 8 pieces Chicken Wings (fresh, skin on)
• 1 teaspoon Garlic (minced for sauce)
• 20 grains Garlic (whole cloves for thickener (about 1 clove))
• 0.5 teaspoon Mirin (Japanese sweet rice wine)
• 0.5 teaspoon Salt
• 0.125 teaspoon Black Pepper (freshly ground)
• 0.5 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Corn Syrup (light corn syrup)
• 0.25 cup Granulated Sugar
• 0.25 cup Water
• 2 stalks Scallions (thinly sliced)
• 1 small Onion (diced)
• 1 teaspoon Ginger (minced, small piece)
• 1 small Apple (peeled and diced (optional))
• 1 teaspoon Sichuan Peppercorns (optional, for extra heat)
• 1 small piece Bay Leaf (optional)
• 0.5 tablespoon Potato Starch (for sauce thickening)
• 1 tablespoon Water (for sauce thickening slurry)
• 2 large Egg Whites (beaten lightly)
• 0.5 cup Potato Starch (for coating the wings)
• 0.25 cup Water (to make coating batter)

Instructions

1. Prepare the Soy‑Garlic Glaze

   In a saucepan combine soy sauce, corn syrup, sugar, water, minced garlic, mirin, salt, and black pepper. Stir and bring to a gentle boil over medium heat, then reduce to a simmer for 3–4 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Make the Thickening Slurry

   Mix 20 whole garlic grains, 0.5 tablespoon potato starch, and 1 tablespoon water in a small bowl until smooth. Set aside.

   Time: PT2M

3. Thicken the Glaze

   Stir the slurry into the simmering sauce and continue cooking for another 2 minutes until the glaze thickens and coats the back of a spoon.

   Time: PT2M

   Temperature: Medium heat

4. Prep the Vegetables

   Finely slice scallions, dice the onion, mince the ginger, and cut the apple into small cubes. Set aside for later tossing.

   Time: PT5M

5. Coat the Chicken Wings

   Place the wings in a large bowl, add the beaten egg whites, and toss to coat. In a separate bowl, whisk together 0.5 cup potato starch and 0.25 cup water, then drizzle over the wings, tossing until evenly coated.

   Time: PT5M

6. First Fry (Blanch)

   Heat oil in the frying pan to 350°F (175°C). Fry the coated wings for 4–5 minutes until they just start to turn pale golden. Remove and drain on a wire rack.

   Time: PT5M

   Temperature: 350°F

7. Second Fry (Crisp)

   Increase the oil temperature slightly to 365°F (185°C) and fry the wings again for 2–3 minutes until deep golden and crisp. Transfer to a plate lined with paper towels.

   Time: PT3M

   Temperature: 365°F

8. Toss Wings in Glaze

   Place the hot wings in a large bowl, pour the thickened soy‑garlic glaze over them, add the prepared scallions, onion, ginger, apple, optional peppercorns, and bay leaf. Toss until every wing is glossy and coated.

   Time: PT3M

9. Plate and Serve

   Arrange the glazed wings on a serving platter, garnish with extra sliced scallions if desired. Enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes
• Instead of Garlic: Garlic paste
• Instead of Mirin: Sake with a pinch of sugar
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Soy Sauce: Tamari
• Instead of Corn Syrup: Honey, Maple syrup
• Instead of Granulated Sugar: Brown sugar
• Instead of Scallions: Chives
• Instead of Onion: Shallot
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Apple: Pear
• Instead of Sichuan Peppercorns: Black pepper
• Instead of Potato Starch: Cornstarch
• Instead of Egg Whites: Aquafaba (¼ cup)
• Instead of Potato Starch: Cornstarch

Equipment Needed

• Mixing Bowl
• Whisk
• Saucepan
• Frying Pan or Deep Fryer
• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Plate or Wire Rack

Critical Steps — Do Not Skip

• Coating the wings with egg whites and potato starch batter
• Maintaining oil temperature for the double‑fry
• Thickening the soy‑garlic glaze to the proper consistency

Chef Tips from the Video

• Pat the wings dry before coating for better adhesion.
• Use a kitchen thermometer to monitor oil temperature precisely.
• Add a pinch of toasted sesame seeds at the end for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to restore crispness.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat directly from frozen in a preheated oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soy‑garlic glaze up to step 3 and refrigerate; reheat gently before tossing.
• Coated wings can be frozen raw; fry directly from frozen for a crisp result.

Frequently Asked Questions