Korean · Dinner
Soy Garlic Fried Chicken (Gluten-Free)
Bone-in chicken thigh pieces are double-fried in cornstarch until shatteringly crisp, then tossed in a sticky soy garlic glaze built from tamari, garlic, ginger and honey. Finished with scallion and sesame seeds, this Korean-style fried chicken is served hot as a snack or light meal alongside steamed rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
659Calories
45.2gProtein
36.2gFat
41.8gCarbs
20.4gSugar
1.3gFiber
1667mgSodium
218mgChol
7.4gSat Fat
504mgPotassium
61mgCalcium
2.7mgIron
0.7mcgVitamin B12
3.9mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken thigh pieces dry with paper towel and season them with the salt and black pepper.
2
Dredge
Toss the seasoned chicken pieces in the cornstarch in a shallow bowl until fully coated, shaking off any excess.
3
Fry
Heat the vegetable oil in a small deep pot to 325°F (165°C) and fry the chicken for 6–7 minutes until pale gold and just cooked through.
4
Crisp
Raise the oil to 375°F (190°C) and fry a second time for 2–3 minutes until deep golden and audibly crackling when tapped.
5
Simmer
Combine the garlic, ginger-fresh, soy-sauce-tamari, honey, brown-sugar and rice-vinegar in a small skillet over medium-low heat and simmer 2–3 minutes until glossy and slightly thickened.
6
Toss
Add the fried chicken and sesame-oil to the skillet and toss for 30 seconds over low heat until coated and sticky.
7
Plate
Transfer the chicken to a plate, scatter the scallion and sesame-seeds over top, and serve immediately while the crust is still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz420g, bone-in chicken thigh, cut into 2-3 pieces
- 2/3 cup90g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 cup360ml vegetable oil, for frying (only a portion absorbed)
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 6 tbsp90ml soy-sauce-tamari
- 2 tbsp30ml honey
- 2 tbsp24g brown-sugar
- 2 tsp10ml rice-vinegar
- 2 tsp10ml sesame-oil
- 22 scallion
- 2 tsp6g sesame-seeds
