Korean Fried Chicken Wings Soy and Garlic Version

Sauce: soften ¼ small onion in a tablespoon of oil.
Add 2 cloves garlic (minced),
½ cup soy sauce,
¼ cup mirin,
2 tablespoons brown sugar,
2 slices ginger.
Simmer 2 minutes, remove from heat and let steep.

Salt and pepper 2 dozen chicken wings.

Dredge in corn starch fry in batches until they start to brown.

After all wings have been fried the first time fry them again until they are golden brown.

Coat wings with sauce (reheat and strain before coating wings).

Category:

Howto & Style

Tags:

• Korean Fried Chicken
• wings
• Soy and Garlic
• Korean

[frbjeffj]

umm.. why the out/back into the oil??? Does it really make a difference somehow??

[powerplantop]

@frbjeffj It makes it a bit crispier.

[andrew410]

Looks delicious? where'd you learn to make Korean Fried Chicken??

[powerplantop]

Being southern I love fried chicken. Last year in Korea I was reminded that KFC is great stuff so I started searching the internet. Then trying things with my Korean friends. I do wish I had a recipe for "Mexican chicken" that I had in Busan back in 89. I think that was the best KFC I have tatsted.

[youngshinleee]

how come you didn't soak them in milk this time?

[powerplantop]

young, time. When I cook them after woork and I am rushing around it eats up time. My great grandmother always her chicken in butter milk. She made the best Southern fried chicken.

[nguyenkill]

dang i shouldn't watch this vid it make me so hungry D=

[pyang188]

TASTY!

[JaanuAlex]

i hope these taste the way they do in korea . i had some in korea in 2007 . delish ! its called kyochon chicken .

[fshfacegurl]

Great job!

[xbellamari]

omgosh... i'm so hungry now.

[xXiiNfAmOuSXx156]

how do i plate the chicken T_T

[MrBubbleteaho]

lol you need to get a deep fry thermometer

that is not the right way to deep fry at all