Korean-style fried chicken with garlic-soy glaze
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 604, total fat 26 G., saturated fats 6 G., proteins 43 G., carbohydrates 39 G., fiber 1 G., cholesterol 209 mg, sodium 704 mg, sugar 15 G.
Calories 604, total fat 26 G., saturated fats 6 G., proteins 43 G., carbohydrates 39 G., fiber 1 G., cholesterol 209 mg, sodium 704 mg, sugar 15 G.
Korean fried chicken is distinguished by its double-frying. This method ensures that the chicken is tender and juicy on the inside and golden and crispy on the outside. Most recipes for Korean fried chicken call for a spicy gochujang-based glaze, but this version uses a garlic-soy sauce with a subtle heat. You can substitute gochujang paste for another Asian chili sauce; each will add its own unique flavor. You can also substitute gochukaru chili flakes, another Korean spice, for the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg chicken drumsticks or halved wings (remove tips)
- 0.5 cup + 1/3 cup cornstarch
- 0.5 tsp baking powder
- 2 tbsp vegetable oil + extra for frying (about 10 tbsp)
- 4 cloves garlic, crushed
- 2 tsp grated peeled ginger root
- 1/4 cup lightly salted soy sauce
- 1/4 cup dark brown sugar
- 2 tablespoons of honey
- 2 tsp. rice vinegar
- 1 teaspoon gochujang (Korean chili pepper) or Asian chili sauce
- 1 tsp. dark sesame oil
- 1/3 cup flour
- 1/3 cup vodka
- Toasted sesame seeds, for sprinkling
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Recipes with similar ingredients: chicken drumsticks, chili pepper, sesame oil, honey, brown sugar, vodka, garlic, starch
Cooking the dish according to the recipe:
- Toss the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In a medium bowl, combine 1/2 cup of cornstarch with 1/4 teaspoon of baking powder. Rub the chicken with the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let stand, uncovered, for 30 minutes to allow the coating to set.
- Meanwhile, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang, and sesame oil; bring to a simmer and cook until the sauce thickens slightly, 6-8 minutes. Set the sauce aside.
- Pour 2-3 inches of vegetable oil into a large Dutch oven or other heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C). In a medium bowl, combine the flour, remaining 1/3 cup cornstarch, 1/4 teaspoon baking powder, and 2 pinches of salt. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very runny (almost the consistency of 10% cream). If necessary, add more water, 1 tablespoon at a time, if the batter is too thick.
- Dip about half of the chicken pieces one at a time into the batter, letting any excess drip off. Then, using tongs, lower the chicken into the hot oil and hold for 1-2 seconds before releasing completely (this will prevent the chicken from sticking to the bottom of the pan). If the pieces are sticking together, gently separate them with tongs. The oil temperature will drop; adjust the heat as needed to maintain the temperature between 150°C and 160°C.
- Fry the chicken until pale in color, about 6 minutes. Transfer to a wire rack set over a baking sheet to drain excess fat. The chicken will not be cooked through at this point. Heat the oil to 175°C (350°F) and fry the next batch.
- Fry the chicken a second time.:
Increase the oil temperature to 350°F (175°C). Fry the chicken again until very crispy and browned, 4-6 minutes for wings and 6-8 minutes for drumsticks. Adjust the heat as needed to maintain the oil temperature at 350°F (175°C). Using tongs, transfer the chicken to a clean wire rack set over a baking sheet; brush all pieces with the sauce. Sprinkle with sesame seeds.
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