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 mins
Cook Time17 minutes mins
Total Time52 minutes mins
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Keyword: Soy Garlic Chicken Wings
Servings: 2 people
Author: Chef Chris Cho
- 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
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 itβs salty, add water. If you think itβs 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.