Sticky Deep Fried Soy Garlic Chicken
A deliciously crispy and flavorful Korean-style chicken with a sticky soy garlic glaze.
Equipment
- 1 frying pan for deep frying
- 1 Mixing bowl
- 1 whisk
Ingredients
Chicken
- 1 lb boneless chicken thighs cut into pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Soy Garlic Glaze
- 1/2 cup soy sauce
- 1/4 cup sugar
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Preparation
- In a large bowl, combine flour, cornstarch, baking powder, salt, and pepper. Mix well to ensure even distribution of ingredients.
- Cut the chicken thighs into bite-sized pieces. Coat each piece thoroughly in the dry mixture, ensuring a light but even covering.
Cooking
- Heat oil in a frying pan to 350°F. Fry the chicken pieces in batches for about 5 minutes until they are cooked through but not browned. Remove and let them rest on a wire rack.
- While the chicken rests, prepare the glaze by combining soy sauce, sugar, minced garlic, and grated ginger in a saucepan. Bring to a simmer and cook until sugar dissolves.
- Add the cornstarch slurry to the simmering sauce. Stir continuously until the sauce thickens and becomes glossy. Keep warm.
- Increase the oil temperature to 375°F. Fry the chicken a second time for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Serving
- Toss the crispy chicken pieces in the warm soy garlic glaze. Serve immediately, garnished with sesame seeds and chopped green onions if desired.
Storage
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to retain crispiness.
Notes
Pro Tips: Double-fry for maximum crunchiness and use fresh garlic for the best flavor.
Ingredient Substitutions: Substitute chicken thighs with drumsticks or wings if preferred.
How to Serve: Serve with steamed rice and pickled vegetables for a complete meal.
Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the glaze in advance and reheat before serving.
Ingredient Substitutions: Substitute chicken thighs with drumsticks or wings if preferred.
How to Serve: Serve with steamed rice and pickled vegetables for a complete meal.
Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the glaze in advance and reheat before serving.