Korean Fried Chicken Recipe with Soy Garlic Sauce
Juicy bites of chicken in crispy, crunchy batter, tossed in a sticky sauce
Ingredients
- 2 lbs. boneless, skinless chicken breast
- 1 cup soy sauce
- 3/4 cup potato starch
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup scallions (green onions) diced
- 2 cloves garlic minced
- 2 Tbsp. mirin
- 1 Tbsp. ginger minced
- 1 Tbsp. cornstarch
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
- vegetable oil for frying
- sesame seeds garnish, optional
Instructions
- Cut the chicken into bite sized pieces. Toss the chicken in the mirin to coat.
- Combine potato starch, garlic powder and salt in a small bowl. Toss the dry mixture into the chicken so that the chicken is coated. Cover and refrigerate for at least 1 hour (up to overnight).
- Heat 3/4" of vegetable oil in a heavy bottomed pan. If you have a food thermometer, aim for an oil temperature of 175 degrees. If not, set the burner to medium heat.
- Drop the chicken pieces into the oil and fry until slightly browned, about 8-10 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Wait 1-2 minutes, then put the chicken back into the oil for an additional 2-3 minutes, until golden brown. Remove onto paper towels again.
- Combine soy sauce, honey, brown sugar, ginger, garlic and red pepper flakes in a small saucepan. In a separate bowl, make a slurry of 1 Tbsp. cornstarch and 2 Tbsp. water.
- Whisk the sauce ingredients together over medium heat until foamy. Watch carefully so that it doesn't boil over.Pour in the cornstarch slurry and whisk. Lower the heat. Simmer for 5-7 minutes, until sauce is thickened.
- Toss the chicken in the soy garlic sauce in a large bowl. Garnish with scallions and sesame seeds.
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