Korean Fried Chicken Recipe with Soy Glaze


Korean Fried Chicken Recipe with Soy Glaze

Korean Fried Chicken Recipe with Soy Glaze:

I’m sure you’ve heard of this amazing invention by this point. Furthermore, I believe someone referred to Korean Fried Chicken Recipe with Soy Glaze as the other KFC. I suppose Korean Fried Chicken (KFC) was destined to be well-known, much like Colonel Sanders’ Kentucky Fried Chicken.

Right, so “Korean Fried Chicken” actually refers to a full range of Korean fried chicken dishes, not just one particular variety. As a result, each of them has a unique name in Korean. Here are some of the fried chicken meals that are most popular in Korea and can be found just about anywhere.


  1. 2 lb chicken wingsSeasoning for chicken
  2. 1/2 tsp sea salt
  3. 1/4 tsp black pepper
  4. 1 Tbsp rice wine
  5. 1/4 tsp garlic powder
  6. onion powder 1/4 tsp
  7. 1/8 tsp ginger powder

For making Sweet Garlic Soy Glaze

  • 3 Tbs jin ganjang
  • 2 Tbsp sugar
  • 1 Tbsp water
  • 2 Tbsp rice wine
  • 1 tsp sesame oil

Soy butter pan grilled chicken Recipe

  • vegetable oil 1 tsp
  • 1 tsp chopped ginger
  • one tsp red pepper seeds
  • 4 cloves of garlic, sliced thin
  • 3 dried red chilis
  • 1 1/2 cup corn starch
  • Vegetable or Canola Oil for frying


  1. Get rid of any extra fat to clean chicken wings. If using whole wings, cut them in half at the joint to create two pieces. Cut off and discard the wing tip as well. By only purchasing drummets, I simplified things for myself.
  2. In a bowl, combine the chicken wings with the rice wine, ginger, garlic, and onion powder. After giving the wings a little massage, wait a while.

    Soy butter pan grilled chicken Recipe

  3. In any heavy bottomed pot, such as a fryer pot, warm up vegetable or canola oil. The pot’s oil should be at least two inches deep. Oil must reach 325°F after 8 minutes of high heat heating. If you don’t have a thermometer, you can check by sprinkling a few sea salt or kosher salt crystals.
  4. Make the glaze while the oil is heating. Over medium-high heat, warm a small saucepan or pot. Garlic slivers and dried red Japonese chiles are sautéed in 1 tsp of sesame oil and 1 tsp of vegetable oil until fragrant and lightly browned. roughly 30 seconds.
  5. To the garlic chili oil created in step 3 add soy sauce, rice wine, sugar, ginger, water, and red pepper flakes that have been crushed. Then, boil the mixture. Next, simmer for 4 minutes. Remove from heat and set aside.
  6. Cornstarch for dredging chicken wings Use a paper bag or plastic bag to accomplish this quickly and without getting corn starch all over your hands or counter! Fill the bag with corn starch.
  7. Place the wings in the fryer once the oil is hot enough.
  8. Fry wings in the same manner for 8 minutes, or until light golden brown. Given that this is only our first fry, do not  overbrown.
  9. Fry the wings a second time for around 3 minutes, this time at 326°F . till it turns a lovely golden brown.
  10. Transfer the heated wings to a basin or pan as soon as the oil has been drained from them, add the glaze, and toss. For around 5 wings, use 1 tbsp of soy glaze. Most of the sauce should be absorbed by the wings.
  11. It’s done! When it’s hot, serve it.

Source: kimchimari

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