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Korean Fried Chicken

1 Mins read

We got an unexpected Instacart delivery yesterday so I was able to make something my family really loves – Korean Fried Chicken. We miss eating out from favorite restaurants in our area. We are lucky enough to have several Korean chicken places where we live like: Boom Boom Chicken, BBQ Olive Chicken, Kono Chicken and of course BonChon in NYC. We have not gone out nor gotten any food deliveries since the start of the stay at home order in our state. So I tried to recreate one of the food that may family misses the most – soy garlic chicken !

I searched for several recipes online and found one that appears to be closest in taste to the the fried chicken we love. I didn’t follow the exact recipe and tweaked it to suit my taste.

This recipe is for a pound of chicken wings. First season the chicken with salt and pepper. Then dredge in equal amount of all purpose flour and cornstarch. Make sure to shake off excess flour. Lay it on a wire rack.

Deep fry the wings for about 5 -8 minutes (depending on the size). Do not overcrowd your pan. Take it out and drain in paper towels.

While frying your wings you can prepare the sauce. Place in a saucepan the following: 1/4 cup low sodium soy sauce (just my preference), 1/4 cup water, 1/4 cup Mirin, 2 cloves finely minced garlic (I used a garlic press), 1/4 of a medium sized onion grated, about an inch of grated ginger and 2 T. brown sugar. Let this cook over low heat until sugar is dissolved then add a slurry of 1/2 tsp cornstarch diluted is about 1 T water. Cook until thickened and set aside.

After you have cooked all the chicken. Fry it again a second time for a couple of minutes until it’s golden brown and crisp.

Place your sauce in wide enough bowl then add your wings and toss making sure that it’s coated with the glaze.

I served this with some baked crinkle cut fries. It’s also good with rice.

P.S. After making I suggest you double the recipe for the sauce, I find that it’s not enough to really coat all the wings, if you really wanted the sticky/saucy end product.