Crispy Soy Garlic Fried Chicken
You won't need to be into Korean culture to love this dish. The soy garlic that coats the chicken adds a sweet-savory dimension to every crunchy bite. This dish can easily become a best-selling favorite for chicken lovers!
Ingredients
Crispy Soy Garlic Fried Chicken
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$0.0
How to Make a Crispy Batter
Eggs
/pc
2.0 pc
0%
Baking Powder
/g
2.0 g
0%
Potato Starch
/g
100.0 g
0%
All-Purpose Flour
/g
100.0 g
0%
Create the Soy Garlic Glaze
Knorr Rock Sugar Honey Sauce 3kg
/ml
100.0 ml
0%
Knorr Hao Chi All-In-One Seasoning 750g
/g
20.0 g
0%
White Vinegar
/ml
20.0 ml
0%
White sugar
/g
200.0 g
0%
Garlic, minced
/g
40.0 g
0%
Dark Soya Sauce
/g
10.0 g
0%
Water
/ml
100.0 ml
0%
Serve the Soy Garlic Fried Chicken
Black Pepper, round
/g
8.0 g
0%
Garlic, minced, fresh
/g
20.0 g
0%
Knorr Hao Chi All-In-One Seasoning 750g
/g
70.0 g
0%
White sugar
/g
10.0 g
0%
Water
/l
1.0 l
0%
Whole Chicken
/kg
2.4 kg
0%
Vegetable Oil
/l
5.0 l
0%
/
How to Make a Crispy Batter
-
Eggs 2.0 pc
-
Baking Powder 2.0 g
-
Potato Starch 100.0 g
-
All-Purpose Flour 100.0 g
Create the Soy Garlic Glaze
-
White Vinegar 20.0 ml
-
White sugar 200.0 g
-
Garlic, minced 40.0 g
-
Dark Soya Sauce 10.0 g
-
Water 100.0 ml
Serve the Soy Garlic Fried Chicken
-
Black Pepper, round 8.0 g
-
Garlic, minced, fresh 20.0 g
-
White sugar 10.0 g
-
Water 1.0 l
-
Whole Chicken 2.4 kg
-
Vegetable Oil 5.0 l
Preparation
-
How to Make a Crispy Batter
3 minutes- In a bowl, combine all ingredients together to create the chicken batter.
- Mix well until it forms to a thick paste.
-
Create the Soy Garlic Glaze
5 minutes- In a pot, mix all ingredients together and bring to a boil.
- Toast the sesame seeds in a different pan and set aside.
- Cool the mixture down.
-
Serve the Soy Garlic Fried Chicken
180 minutes- Cut the chicken into a spatchcock.
- Combine the black pepper, Knorr Hao Chi, and water in a pot and place the pot over medium flame.
- Stir until it comes to a boil. Lower the flame and simmer for one minute.
- Transfer brine to a container and cool at once either through an ice bath or by stirring. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting.
- Submerge sliced chicken parts into brine for 6 hours or overnight.
- Add the batter ingredients onto a separate bowl.
- Add the chicken and mix until the thick paste begins to coat the chicken.
- Heat oil to 150 degrees Celsius and deep fry the chicken for 10 to 15 minutes until internal temperature reaches 175 degrees Fahrenheit.
- Remove and set aside to cool down for 2 hours.
- Increase the temperature of the oil to 190 degrees Celsius.
- Fry the chicken for the second time, around 5 to minutes, to add color and make the batter crisp.
- Drain the chicken of excess oil.
- Drizzle the soy garlic glaze on top and serve with toasted sesame seeds and finely slice spring onions.
- Serve the soy garlic fried chicken while it’s hot!
