Soy Garlic Korean Chicken

Instructions

1. Step 1

   Place the dry chicken wings in a large mixing bowl. Season with the salt and black pepper, tossing until evenly coated.

   Ingredients used: 2.0 gr Black Pepper, 1200.0 gr Chicken Wing, 6.0 gr Salt

   Cookware: Large Mixing Bowl

2. Step 2

   Add the cornstarch and toss until every wing has a thin, even coating. Shake off loose excess.

   Ingredients used: 120.0 gr Cornstarch

   Cookware: Large Mixing Bowl

3. Step 3

   Pour the vegetable oil into a deep pot, leaving the pot no more than halfway full. Heat over medium heat to 170°C.

   Ingredients used: 1440.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

4. Step 4

   Fry the coated wings in batches for 8–10 minutes, turning occasionally, until lightly golden. Let the oil return to 170°C between batches.

   Timer: 10 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, kitchen tongs

5. Step 5

   Transfer the first-fried wings to a wire rack set over a rimmed baking sheet and let them rest.

   Timer: 5 min (fixed)

   Cookware: kitchen tongs, rimmed baking sheet, wire rack

6. Step 6

   Increase to high heat and bring the frying oil to 190°C.

   Cookware: Deep Pot, Kitchen thermometer

7. Step 7

   Fry the wings again in batches for 2–3 minutes, until deeply golden and crisp. Drain on the wire rack and verify that the thickest pieces have reached at least 74°C internally.

   Timer: 3 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, kitchen tongs, rimmed baking sheet, wire rack

8. Step 8

   Combine the soy sauce, brown sugar, honey, garlic, rice vinegar, water, and ginger in a small saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until glossy and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 50.0 gr Brown Sugar, 24.0 gr Garlic, 8.0 gr Ginger, 45.0 gr Honey, 30.0 ml Rice Vinegar, 90.0 ml Soy Sauce, 60.0 ml Water

   Cookware: small saucepan, whisk

9. Step 9

   Remove the glaze from the heat and stir in the sesame oil.

   Ingredients used: 10.0 ml Sesame Oil

   Cookware: small saucepan, whisk

10. Step 10

    Place the hot fried wings in a clean large mixing bowl. Pour over the glaze and toss until evenly coated.

    Cookware: kitchen tongs, Large Mixing Bowl

11. Step 11

    Finish the glazed chicken with the sesame seeds and scallions, then serve immediately.

    Ingredients used: 30.0 gr Scallion, 8.0 gr Sesame Seed