Soy Garlic Korean Fried Chicken

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5 from 2 votes

Soy Garlic Korean Fried Chicken

Super crispy fried chicken in a soy garlic sauce

Prep Time6

Cook Time30

Total Time6 30

Course: Main Course

Cuisine: korean

Servings: people

Calories: 417kcal

Author: Dana

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 ½ cup flour, ½ cup cornstarch, ½ 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!

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