Soy & Garlic Korean Fried Chicken Recipe!

Ingredients

• 2 lb Chicken Wings (smallish wings, tips removed if desired)
• 1 inch Fresh Ginger (peeled and grated)
• 4 cloves Garlic (peeled and minced)
• 2 tbsp Shaoxing Rice Wine (or any aromatic Chinese rice wine; substitute with dry sherry)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Salt (regular table or kosher salt)
• 4 tbsp Light Soy Sauce (divided: 2 tbsp for marinate, 2 tbsp for sauce)
• 1 cup Cornstarch (for coating; can mix with potato starch for extra crisp)
• 2 qt Vegetable Oil (high smoke‑point oil for deep frying (e.g., canola, peanut))
• 4 oz Unsalted Butter (half a stick, cut into cubes)
• 2 tbsp Light Brown Sugar (packed)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Tabasco Sauce (optional for extra kick)
• 1 tsp Sesame Oil (to finish the glaze)
• 1 tbsp Honey (for shine and subtle sweetness)
• 1 tbsp Sesame Seeds (toasted for garnish)
• 2 Green Onions (thinly sliced, white and green parts)
• 1 Red Chili (thinly sliced for color)

Instructions

1. Make ginger‑garlic paste for marination

   Place peeled ginger and garlic cloves in a mortar, smash and grind until you have a rough paste.

   Time: PT5M

2. Marinate the chicken

   In a large mixing bowl combine chicken wings, ginger‑garlic paste, Shaoxing rice wine, black pepper, salt, and 2 tbsp light soy sauce. Massage with hands until evenly coated. Let rest for 5 minutes.

   Time: PT5M

3. Heat oil for first fry

   Fill the wok or deep fryer with vegetable oil to about 2‑3 inches deep. Heat to 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

4. Coat wings in cornstarch

   Place cornstarch in a shallow tray. Dredge each marinated wing, shaking off excess. Arrange on a plate.

   Time: PT2M

5. First fry – light golden

   Working in batches, lower wings into hot oil. Fry 4‑5 minutes until light golden and just cooked through. Remove with tongs and place on cooling rack to drain.

   Time: PT5M

   Temperature: 350°F

6. Prepare the soy‑garlic glaze

   In a saucepan melt butter over medium heat. Add the remaining ginger‑garlic paste, stir 30 seconds. Add brown sugar, red chili flakes, 2 tbsp soy sauce, Tabasco, sesame oil, and honey. Bring to a gentle boil, then remove from heat.

   Time: PT7M

   Temperature: Medium heat

7. Reheat oil for second fry

   Increase oil temperature back to 350°F (180°C).

   Time: PT2M

   Temperature: 350°F

8. Second fry – extra crisp

   Return all wings to the hot oil for a quick 1‑2 minute fry until deep golden and extra crispy. Remove and drain on the rack.

   Time: PT2M

   Temperature: 350°F

9. Toss wings in glaze

   Place hot wings in a large bowl, pour the warm glaze over them, and toss quickly to coat evenly.

   Time: PT2M

10. Garnish and serve

    Transfer glazed wings to a serving plate. Sprinkle toasted sesame seeds, sliced red chili, and sliced green onions over the top.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

1g