Soy & Garlic Double Fried Chicken Wings
Jul 21, 2017
I never expected to live and work in a country that celebrated its beautiful unique flavours by having INSANE festivals representing them. The Fried Chicken & Beer Festival was one of those where I tasted the most incredible chicken wings in all of my life. I could never grasp the ingredients because as soon as they arrived so they disappeared 😛 It finally took me a few years and a few adjustments to perfect this recipe inspired by Kyo Chon Chicken one of the MOST FAMOUS Fried Chicken joints in South Korea. How I do miss late night delivery chicken and beer 😛
1Pat dry the chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on kitchen towel to drain excess oil and allow to dry.
2To make soy-garlic glaze, combine, garlic, soy sauce, xylitol, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
3Flash fry chicken again in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.
500G Chicken Wings
salt and pepper, to season
2 cups cornstarch
Soy & Garlic Glaze
4 cloves garlic, peeled and minced
1/2 cup light soy sauce
2 tablespoons xylitol
1/2 teaspoon garlic powder
1/2 teaspoon Che Gourmet Kimchi Salt
1 teaspoon cornstarch
1cm ginger, peeled and shredded
Toasted white sesame seeds, for garnish