Spicy Soy Garlic Fried Chicken 🌶🍗

Ingredients

• 4 pounds Whole Chicken (bone‑in, skin‑on, cut into 12‑14 pieces)
• 0.25 cup Rice Wine (or Soju, Vodka, White Wine, Water) (use water if you prefer no alcohol)
• 1 teaspoon Fresh Ginger (grated)
• 1 tablespoon Garlic (minced)
• 0.5 teaspoon Salt
• 0.5 teaspoon Freshly Ground Black Pepper
• 2 cups All-Purpose Flour (sifted)
• 0.75 cup Corn Starch or Potato Starch (choose either)
• 2 tablespoons Salt (for batter)
• 1.5 tablespoons Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Korean Red Pepper Flakes (Gochugaru) or Cayenne
• 1 teaspoon Garlic Powder
• 1 teaspoon Ginger Powder
• 0.5 teaspoon Ground Nutmeg
• 1.25 cup Korean Fried Chicken Mix Powder (commercial) (brand used by Seonkyoung; provides extra crispness)
• 1 cup Cold Water (ice‑cold for batter)
• 1.5 cup Additional Korean Fried Chicken Mix Powder (for coating) (used to dust chicken after first dip)
• 4 cups Vegetable Oil (for deep frying; use a high smoke‑point oil)
• 0.25 cup Soy Sauce (low‑sodium optional)
• 0.5 cup Mirin (seasoned rice wine)
• 0.25 cup Sugar (for sauce)
• 5 Garlic Cloves (finely chopped)
• 3 tablespoons Thai Chili Flakes (adjust to heat preference)
• 1 tablespoon Sesame Seeds (for garnish)
• 2 Green Onions (thinly sliced; optional ice‑water shock for crispness)

Instructions

1. Cut the Chicken

   Place the whole chicken on a cutting board and cut it into 12‑14 pieces (drumsticks, thighs, wings, and breast pieces).

   Time: PT10M

2. Marinate the Chicken

   In a large bowl combine the chicken pieces with ¼ cup rice wine (or substitute water), 1 tsp grated ginger, 1 tbsp minced garlic, ½ tsp salt, and ½ tsp freshly ground black pepper. Mix well, cover, and let sit for 30‑60 minutes.

   Time: PT30M

3. Prepare the Dry Batter Mix

   In a large mixing bowl whisk together 2 cups all‑purpose flour, ¾ cup corn starch, 2 tbsp salt, 1½ tbsp sugar, 1 tbsp baking powder, 1 tsp black pepper, 1 tsp gochugaru (or cayenne), 1 tsp garlic powder, 1 tsp ginger powder, and ½ tsp ground nutmeg.

   Time: PT5M

4. Make the Wet Batter

   Add 1¼ cup Korean fried chicken mix powder and 1 cup ice‑cold water to the dry mix. Whisk until smooth and free of lumps.

   Time: PT5M

5. Prepare the Coating Powder

   Place 1½ cups Korean fried chicken mix powder in a shallow dish; this will be used to dust the chicken after the first dip.

   Time: PT2M

6. Heat Oil for First Fry

   Fill the deep‑fry pot with enough vegetable oil to submerge the pieces (about 4 cups). Heat to 350°F (175°C) using a thermometer.

   Time: PT10M

   Temperature: 350°F

7. First Fry (Partial Cook)

   Working in batches, dip each marinated piece into the wet batter, coat, then dust with the extra mix powder. Fry for 10‑12 minutes until lightly golden, then remove with tongs onto a cooling rack set over a baking sheet.

   Time: PT12M

   Temperature: 350°F

8. Rest the Chicken

   Let the first‑fried pieces rest on the rack for 5 minutes. This allows steam to escape and prepares them for the second fry.

   Time: PT5M

9. Increase Oil Temperature for Double Fry

   Raise the oil temperature to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

10. Double Fry

    Return all pieces to the hot oil in a single layer. Fry for 3‑5 minutes until deep golden and ultra‑crisp. Remove and place back on the cooling rack.

    Time: PT5M

    Temperature: 375°F

11. Make the Spicy Soy Garlic Sauce

    In a small saucepan combine ¼ cup soy sauce, ½ cup mirin, ¼ cup sugar, 5 finely chopped garlic cloves, and 3 tbsp Thai chili flakes. Bring to a boil over medium‑high heat, then simmer 3‑5 minutes until slightly thickened. Remove from heat.

    Time: PT5M

12. Toss Chicken in Sauce

    Place the double‑fried chicken in a large bowl, pour the hot sauce over, and toss quickly to coat each piece evenly.

    Time: PT3M

13. Garnish and Serve

    Transfer the coated chicken to a serving platter. Sprinkle with sesame seeds and thinly sliced green onions (optional ice‑water shock for extra crunch). Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

20g

Carbohydrates

30g

Fat

25g

Fiber

1g