Korean · Dinner
Soy Garlic Fried Chicken (High-Protein)
Korean-style fried chicken thigh pieces double-fried for a crackling crust, tossed in a garlicky soy-honey glaze with edamame and sesame seeds for added protein. Sweet, salty, and garlic-forward, served over steamed rice with scallion and sesame seeds.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
695Calories
54.3gProtein
29.8gFat
54.1gCarbs
13.2gSugar
5.4gFiber
1489mgSodium
204mgChol
5.9gSat Fat
760mgPotassium
90mgCalcium
3.8mgIron
0.6mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toss chicken pieces with cornstarch, flour, salt, and black pepper until evenly coated in a thin dry crust.
2
Fry
Heat vegetable oil in a small pot to 350°F and fry chicken in batches for 4 minutes until pale golden, working in batches to sear rather than steam.
3
Rest
Transfer chicken to a wire rack and let rest for 5 minutes so the crust sets completely.
4
Glaze
Combine minced garlic, grated ginger, soy sauce, honey, and rice vinegar in a small pan over medium heat; simmer for 2 minutes until thickened.
5
Toss
Add fried chicken and edamame to the glaze; toss over low heat for 1 minute until glossy, then stir in sesame oil.
6
Plate
Spoon rice onto a plate, pile glazed chicken and edamame on top, scatter with sliced scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-size pieces
- 2/3 cup90g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for frying (only ~12g absorbed)
- 8 cloves8 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp60ml soy sauce
- 2 tbsp30g honey
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sesame oil
- 2/3 cup110g cooked edamame, shelled
- 1 cup200g cooked white rice
- 22 scallion
- 2 tsp2 tsp sesame seeds
