EP. 2 : Soy Garlic Fried Chicken
- 2월 1일
- 2분 분량
In Korea, plain fried chicken is not the most popular style. Instead, fried chicken coated in flavorful sauces is loved by many. Varieties like Yangnyeom Chicken, Soy Garlic Chicken, and Honey Garlic Chicken are especially popular. Among them, I’d like to introduce Soy Garlic Chicken — a fried chicken coated in a savory soy-garlic glaze.
Soy Garlic Fried Chicken
(for 2 servings)
T = Tablespoon
t = teaspoon
1 Cup = 240ml
Ingredients
400g chicken breast or boneless chicken thigh
2 cups all-purpose flour
1 cup potato starch
Cooking oil
Soy Garlic Sauce*
Soy Garlic Sauce (for 400g chicken)
2T soy sauce
3T rice syrup (can be replaced with 2 Tbsp sugar)
2T minced garlic
1 Cheongyang chili pepper (can be replaced with 3–4 dried pepperoncino)
1/2 cup water
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Recipe
Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of potato starch, and a pinch of salt. (This is your frying powder.)
Transfer half of this mixture to another bowl.
Add 1 cup of cold water and mix to make a batter.
Coat the chicken in this order: batter → frying powder. Fry in oil at 170°C (350°F) for about 8 minutes.
Add all the sauce ingredients to a pan and bring to a boil over high heat.
Once it starts boiling, cook for 2 minutes to mellow out the raw garlic flavor.
Add the fried chicken and toss until evenly coated.
Finish with toasted sesame seeds and chopped scallions.
⸻
Tips
For extra crispiness, add 1T baking powder to the frying powder.
For even crispier chicken, fry at 170°C for 4 minutes, rest for 10 minutes, then fry again for another 4 minutes.
If the sauce becomes too thick, add a little water to adjust the consistency.
Rice syrup gives a round, mellow sweetness and a glossy finish. Sugar can be used as a substitute.
Score : 9/10
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