Tasty Korean Soy Garlic Chicken (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
2 lbs of skinless, boneless chicken thighs, chopped into small chunks
02 -
2 tbsp rice wine
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp fine sea salt
06 -
1/4 tsp ground ginger
07 -
A few grinds of black pepper
→ Coating
08 -
1.5 cups cornstarch
09 -
Neutral frying oil (like rice bran oil) for deep-frying
→ Soy Garlic Sauce
10 -
1/4 cup soy sauce
11 -
2 tbsp honey
12 -
2 tbsp brown sugar
13 -
2 tbsp rice wine
14 -
2 tbsp water
15 -
1/2 tbsp finely chopped ginger
16 -
1/2 tbsp minced garlic
17 -
A few shakes of black pepper
18 -
3 dried chilies (optional if you like it spicy)
19 -
White parts from 2 green onions
→ Sauce Thickener
20 -
2 tsp cornstarch stirred together with 2 tsp water
→ Garnish
21 -
Sliced green onions
22 -
Toasted sesame seeds
# Instructions:
01 -
Take your chopped chicken and mix it with rice wine and all the spices - garlic powder, onion powder, ginger, salt, and a sprinkle of black pepper. Mix until coated evenly, then let it sit to soak up the flavors.
02 -
Throw your cornstarch into a big bowl, add the chicken one by one, and give it a good toss until every piece is covered. This’ll make it super crispy once fried.
03 -
Warm your oil to 175°C (347°F). Add the coated chicken, a few pieces at a time to keep space around them, and fry for about 4-5 minutes. They should be golden and fully cooked at this point. You might want a splatter guard for this step!
04 -
Let the chicken cool off on paper towels briefly. Heat your oil back up to 175°C. Pop the chicken back in for another 2-3 minutes. This second fry is what makes the chicken extra crunchy and gives it that gorgeous golden-brown finish.
05 -
While the chicken hangs out, whip up your sauce. Toss all the sauce ingredients into a pan and gently heat it, stirring all the time. Once it starts bubbling, pull out the chilies and green onion. Stir in the cornstarch slurry to thicken it up, and after just a minute or two, you’ll notice it turning smooth and glossy. Let the sauce sit for 5 minutes.
06 -
Now, grab your crispy chicken pieces, spread them onto a baking sheet, and brush that shiny sauce all over them. Top with sesame seeds and chopped green onions for the finishing touches, and get ready to dig in!
# Notes:
01 -
This Korean-style fried chicken, also known as dakgangjeong, is fried twice for maximum crunch and smothered in a soy garlic glaze that's seriously addictive.
02 -
Pair it with things like pickled radishes, creamy coleslaw, Korean-style macaroni salad, or cheese-covered corn for an even better meal.
03 -
If you end up with leftovers, you can enjoy them cold or heat them back up in the next day or so.