Korean · Dinner
Soy Garlic Fried Chicken
Bite-sized double-fried chicken thigh pieces tossed in a glossy soy garlic glaze built from soy sauce, garlic, ginger and a touch of brown sugar. The chicken carries a light cornstarch crust for crunch, finished with sesame seeds and scallion, served over steamed rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
26.8gFat
52.1gCarbs
8.4gSugar
1.7gFiber
1380mgSodium
198mgChol
4.9gSat Fat
540mgPotassium
50mgCalcium
2.6mgIron
0.6mcgVitamin B12
3mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Pat chicken thigh pieces dry, then dust with cornstarch and flour until evenly coated with no dry patches remaining.
2
Chill
Let coated chicken sit uncovered on a plate for 10 minutes so the starch coating sets and clings properly.
3
Fry
Heat vegetable oil in a small pot to 350°F (175°C) and fry chicken for 4 minutes until pale gold and cooked through.
4
Fry
Reheat oil to medium-high and fry chicken again for 2 minutes until deep golden and crisp to maintain crackle when glazed.
5
Simmer
Combine minced garlic, minced ginger, soy sauce, water, brown sugar and rice vinegar in a saucepan over medium heat for 2 minutes until glossy.
6
Toss
Add fried chicken and sesame oil to the saucepan, tossing over low heat for 1 minute until evenly glazed.
7
Plate
Mound glazed chicken over steamed rice, scatter with sesame seeds and sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh, boneless, cut into bite-sized pieces
- 1/2 cup60g cornstarch
- 2 tbsp2 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for frying
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp60ml soy sauce
- 2 tbsp30ml water
- 2 tbsp24g brown sugar
- 2 tsp10ml rice vinegar
- 1 tsp5ml sesame oil
- 2 tsp6g sesame seeds
- 22 scallion
- 1 1/3 cup220g steamed white rice, to serve
