Soy Garlic Korean Fried Chicken 🍗👨🏻‍🍳🔥

Ingredients

• 0.5 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Corn Syrup
• 0.5 cup Granulated Sugar
• 0.25 cup Water
• 10 g Scallion (white part only, thinly sliced)
• 40 g Onion (finely diced)
• 5 g Fresh Ginger (peeled and minced)
• 40 g Apple (peeled and diced (adds subtle sweetness))
• 5 pieces Whole Peppercorns (lightly crushed)
• 1 small piece Kelp (Tashima) (adds umami)
• 1 leaf Bay Leaf
• 0.5 tablespoon Potato Starch (for slurry)
• 1 tablespoon Water (for slurry)
• 1 lb Chicken Wings (about 10‑12 pieces, bone‑in)
• 1 teaspoon Garlic (minced, for brine)
• 1 teaspoon Salt (divided between brine and batter)
• 0.25 teaspoon Black Pepper (divided between brine and batter)
• 0.5 teaspoon Mirin
• 0.5 cup Potato Starch (for batter)
• 0.25 cup Water (for batter)
• 2 quarts Vegetable Oil (for deep frying, high smoke point)

Instructions

1. Prepare the Soy‑Garlic Sauce

   Combine soy sauce, corn syrup, sugar, and water in a saucepan. Add sliced scallion, diced onion, minced ginger, diced apple, whole peppercorns, a small piece of kelp, and a bay leaf.

   Time: PT5M

2. Boil and Reduce

   Bring the sauce to a rolling boil over high heat, then reduce to a simmer for 3‑4 minutes until the aromatics soften.

   Time: PT5M

3. Make the Slurry

   In a small bowl, mix 0.5 tablespoon potato starch with 1 tablespoon water until smooth (1:1 ratio).

   Time: PT2M

4. Thicken the Sauce

   Remove the aromatics by straining the sauce back into the saucepan. Return to low heat and whisk in the slurry, cooking 1‑2 minutes until glossy and slightly thickened.

   Time: PT3M

5. Brine the Chicken

   In a mixing bowl, toss the chicken wings with 1 tsp minced garlic, 0.5 tsp salt, 0.125 tsp black pepper, and 0.5 tsp mirin. Mix until evenly coated.

   Time: PT3M

6. Prepare the Batter

   In a separate bowl, combine 0.5 cup potato starch, 0.25 cup water, a pinch of salt, a pinch of black pepper, and 1 tsp minced garlic. Stir to a smooth, slightly runny batter.

   Time: PT2M

7. Heat the Oil

   Pour 2 quarts vegetable oil into a deep pan and heat over medium‑high until it reaches 350°F (175°C). Use a thermometer or test with a small drop of batter—it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

8. First Fry

   Gently lower the brined wings into the hot oil, dropping them away from you to avoid splatter. Fry for 4‑5 minutes until lightly golden.

   Time: PT5M

   Temperature: 350°F

9. Coat in Batter and Second Fry

   Remove wings onto a paper‑towel‑lined tray. Quickly dip each piece into the batter, letting excess drip off, then return to the oil for a second fry of 2‑3 minutes until deep golden and crisp.

   Time: PT5M

   Temperature: 350°F

10. Glaze with Soy‑Garlic Sauce

    Transfer the fried wings to a large bowl. Drizzle the thickened sauce over the chicken, tossing gently to coat. Avoid drowning the pieces; a light glaze is ideal.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

18 g

Fat

20 g

Fiber

1 g