This Korean fried chicken recipe is exceptionally crispy—doubled fried— and doused with super yummy soy garlic sauce sauce. I found out about Korean fried chicken (aka KFC) through k-dramas (crash landing on you fans out there?) and it looked so delicious, I had to try! In Korean, this dish is called dakgangjeong.
I have tried many kinds of fried chicken ranging from Bonchon chicken to delicious fried chicken places in K-Town Los Angeles. This recipe is a must try if you are a fried chicken lover like me.
Ingredients you need for your soy garlic korean fried chicken:
Chicken Marinade
- wings
- salt
- black pepper
- white wine
- milk
Flour Mixture
- flour
- cornstarch
- baking powder
- garlic seasoning (salt, garlic powder, onion powder)
Soy Garlic Sauce
- unsalted butter
- soy sauce
- garlic
- honey
- water
Steps to make the soy garlic korean fried chicken:
- Step 1. Mix wings, 1 tablespoon of salt, pinch of black pepper, and 2 tablespoons of white wine. Marinate overnight (or at least 6 hours).
- Step 2. After marinating, add 1 cup milk to the wings and marinate for an additional 30 minutes.
- Step 3. In a separate bowl, make flour mixture. Mix 1/2 cup flour, 1/2 cup cornstarch, 1/2 tablespoon baking powder, and 1 tablespoons of garlic seasoning. Add flour mixture to the wings and mix together until the batter is a thick consistency.
- Step 5. Dip the battered chicken in corn starch and coat evenly. Let the wings rest for 10 minutes.
- Step 6. Fry the wings in 350F oil for 10 minutes.
- Step 7. Take wings out (should be light blonde color) and rest on a wire rack or on paper towels.
- Step 8. Turn up the oil to ~400F. Put the wings back in the pot for another 5-7 minutes until golden brown. Double frying makes the wings extra crispy!!
- Step 9. To make the soy garlic sauce, melt 1 tablespoon butter in a low-medium saucepan. Add 3 cloves of minced garlic, 3 tablespoons soy sauce, 4 tablespoons water and 1 tablespoons honey. Bring to a simmer (until you see small bubbles) and stir. Make sure the sauce is not burnt (but caramelized) for 5-8 minutes.
- Step 10. Coat wings in sauce and enjoy!!
Soy Garlic Korean Fried Chicken
Ingredients
Chicken Marinade
- 1 pound wings
- 1 tablespoon salt
- pinch of black pepper
- 2 tablespoon white wine
- 1 cup milk
Flour Mixture
- ½ cup flour
- ½ cup cornstarch
- ½ tablespoon baking powder
- 1 tablespoon garlic seasoning equal parts of salt, garlic powder, onion powder
Batter
- ½ cup corn starch
Soy Garlic Sauce
- 1 tablespoon butter unsalted
- 3 tablespoon soy sauce
- 3 cloves garlic minced
- 1 tablespoon honey
- 4 tablespoon water
Instructions
Marinate Chicken
- Mix wings, 1 tablespoon of salt, pinch of black pepper, and 2 tablespoons of white wine. Marinate overnight (or at least 6 hours).
- After marinating, add 1 cup milk to the wings and marinate for an additional 30 minutes.
Batter Chicken
- In a separate bowl, make flour mixture. Mix 1/2 cup flour, 1/2 cup cornstarch, 1/2 tablespoon baking powder, and 1 tablespoons of garlic seasoning. Add flour mixture to the wings and mix together until the batter is a thick consistency.
- Dip the battered chicken in corn starch and coat evenly. Let the wings rest for 10 minutes.
Fry & Sauce Wings
- Fry the wings in 350F oil for 10 minutes.
- Take wings out (should be light blonde color) and rest on a wire rack or on paper towels.
- To make the soy garlic sauce, melt 1 tablespoon butter in a low-medium saucepan. Add 3 cloves of minced garlic, 3 tablespoons soy sauce, 4 tablespoons water and 1 tablespoons honey. Bring to a simmer (until you see small bubbles) and stir. Make sure the sauce is not burnt (but caramelized) for 5-8 minutes.
- Coat wings in sauce and hope you enjoy!
Video
@cookwithdana a must-try for all fried chicken lovers ✨ #koreanfood #easyrecipe #recipe #cooking #koreanfriedchicken #kfc #korea #foodfam #fyp #foryoupage
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