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5 from 2 votes

Korean Soy Garlic Chicken Wings

Korean Soy Garlic Chicken Wings are savory and umami-filled perfect for appetizers, game day munchies, or if you like Bonchon-style fried chicken for your lunch or dinner!
Prep Time35 minutes
Cook Time17 minutes
Total Time52 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Keyword: Soy Garlic Chicken Wings
Servings: 2 people
Author: Chef Chris Cho

Ingredients

  • 8 pcs Chicken Wings
  • 1 tsp Minced Garlic
  • 1/2 tsp Mirin
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 pc Egg White
  • 1/2 cup Potato Starch
  • 1/4 cup Water
  • Oil For frying

Korean Soy Garlic Sauce

  • 1/2 cup Soy Sauce
  • 1/2 cup Corn Syrup
  • 1/4 cup Sugar
  • 1/4 cup Water
  • 10 grams Scallions
  • 1 gram Ginger
  • 40 grams Onion
  • 40 grams Apple
  • 4 pcs Peppercorn
  • 1 small piece Dashima
  • 1 small piece Bayleaf
  • 20 grams Minced Garlic
  • 1/2 tbsp Potato Starch
  • 1 tbsp Water

Instructions

  • Season the chicken with garlic, mirin, salt, and pepper. Brine it for at least 30 minutes to 24 hours.
  • After brining, add egg whites, potato starch, and water. Mix and make sure that the batter consistency is not too thick or not too loose.
  • Heat up the oil until 350F to fry.
  • Let the excess batter drip before placing it in the heated oil to fry. Be careful and put the chicken motioning away from you to keep the oil from splattering.
  • Fry chicken for 8-10 minutes, then place it in a strainer to rest for 5 minutes.
  • Tap or shake the chicken to create air holes then do a second fry at 375F for 2 minutes. This will make the chicken extra crispy.
  • Strain excess oil then brush with soy garlic sauce.
  • Serve immediately. Enjoy!

Korean Soy Garlic Sauce (Make while brining the chicken)

  • In a pot, combine soy sauce, corn syrup, sugar, and water. Bring the sauce to a boil.
  • Once it starts boiling, add scallions, ginger, onion, apple, peppercorn, dashima, and bay leaf. Infuse for a couple of minutes.
  • Strain the sauce and adjust. If you think it’s salty, add water. If you think it’s bland, add soy sauce.
  • Put the sauce back into the pan and add minced garlic.
  • Combine potato starch and a tablespoon of water to create a starch slurry, then add to the sauce. Mix until thickened.
  • Take the sauce off the heat and brush it on the chicken.
  • For the excess sauce, store it in a clean jar and refrigerate it to use in other dishes.

Video