Korean Soy Garlic Fried Chicken
Potato starch gives fried chicken wings a crisp shell for a glossy soy, garlic and honey glaze.
- Prep
- 12 min
- Cook
- 27 min
Scale the recipe
Ingredients
- Chicken wing flats and drumettes Weigh the raw split wings after thawing and draining.
- 500 g
- Potato starch
- 45 g
- Frying oil Use a deep pot and pour oil to a depth of 3 cm, keeping the pot no more than one-third full.
- to taste
Seasonings
- Naturally brewed soy sauce
- 2 T
- Honey
- 2 T
- Minced garlic
- 2/3 T
- Rice vinegar
- 1/3 T
- Water
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Pat the wings dry
Pat the wings 500 g dry with paper towels.
-
Coat with potato starch
Coat lightly with potato starch 45 g and shake off the excess.
-
Mix the sauce
Combine soy sauce 2 T, honey 2 T, garlic 2/3 T, vinegar 1/3 T and water 2 T in a small pan.
-
Simmer the glaze
Simmer over low heat for 2–3 minutes, stirring until it thickens slightly, then turn off the heat.
-
Preheat the frying oil
Heat the frying oil to 165–170°C in a deep pot.
-
Fry the first time
Fry the wings in small batches for 8–10 minutes and lift them out.
-
Fry the second time
Raise the oil to 175–180°C and fry for another 1–2 minutes.
-
Check the internal temperature and doneness
The thickest piece must reach 74°C away from the bone.
-
Drain on a rack
Drain briefly on a clean rack.
-
Toss in the glaze
Toss the chicken and warm sauce in a clean bowl, then serve straight away.
