Korean Style Fried Chicken
orean fried chicken differs from the usual fried chicken we used to love patterned after the Western fried chicken. Even our all time favorite chicken joy is influenced by KFC and McDonalds fried chicken with it’s crusty nubs and coated with fried crispy batter and a lot greasier than fried chicken without coating. Korean fried chicken differs because it is being fried twice which makes it more crunchier and less greasy.
The batter is also less visible and appears to be non existent. But our version is more of of a hybrid because the breading is composed of cornstarch and potato starch unlike the original version that make use only of rice flour or no breading at all.
- 1 kilo chicken wings
- 1½ cups cornstarch
- 1 1/2 cups potato starch
- salt and pepper to taste
- cooking oil for frying
- 1 medium size white onion, thinly sliced
- 6 cloves garlic, minced
- 1 cup light soy sauce
- ½ cup mirin
- 1 tsp garlic powder
- 4 Tbsp brown sugar
- 2 tsp ginger, minced
- sesame seeds for garnish
- 2 Tbsp cornstarch
- 4 Tbsp water
- Wash the chicken wings and remove any remaining feathers and drain.
- Pat dry the chicken wings and season with salt and pepper.
- Mix the potato starch and cornstarch to combine. Then dredge the chicken wings.
- Heat oil in a frying pan and deep fry the chicken wings until golden brown.
- Drain excess oil by placing them in paper towels. Set aside.
- To make the soy-garlic glaze, in another pan, combine onion, garlic, brown sugar, soy sauce, mirin, garlic powder and ginger.
- Heat the pan on medium-low heat and stir until sugar is fully dissolved.
- Add the slurry to the dissolved sugar mixture and stir until the sauce is slightly thick.
- Then fry the chicken again and drain. Brush the fried chicken with the soy-garlic glaze mixture.
- Garnish with sesame seeds. Serve hot with plain rice or fried rice.