Soy & Garlic Korean Fried Chicken

1kg chicken wings
Cornflour, for coating
Vegetable oil, for deep frying

The Marinade
20g ginger, crushed
4 garlic cloves, crushed
2 tablespoons Shaoxing rice wine
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon light soy sauce

The Soy & Garlic Glaze
125g butter
20g ginger, crushed
4 garlic cloves, crushed
2 tablespoons light brown sugar
1 teaspoon chilli flakes
4 tablespoons light soy sauce
1 teaspoon Tabasco (optional)
1 teaspoon sesame oil
1 tablespoon honey

To Finish
1 red chilli, finely sliced
2 spring onions, finely sliced
1 tablespoon toasted sesame seeds

PREPARATION

1. Marinate the chicken wings with the crushed ginger, garlic, Shaoxing rice wine, salt, black pepper and light soy sauce for 10–15 minutes while the oil heats.
2. Melt the butter in a saucepan over a medium heat.
3. Add the crushed ginger and garlic and cook until fragrant.
4. Stir in the light brown sugar and chilli flakes.
5. Add the light soy sauce, Tabasco (if using), sesame oil and honey. Bring to a gentle simmer, then remove from the heat and allow the glaze to thicken slightly.
6. Coat the marinated chicken generously in cornflour, shaking off any excess.

COOKING

1. Heat the vegetable oil to 170°C and deep-fry the chicken for 6–8 minutes, until lightly golden.
2. Remove and drain on a wire rack while the oil returns to 180°C.
3. Fry the chicken a second time for 1–2 minutes, until deep golden and extra crispy.
4. Drain well, then immediately pour over the soy and garlic glaze.
5. Toss until every piece is evenly coated.
6. Garnish with the sliced red chilli, spring onions and toasted sesame seeds before serving immediately.

School of Wok Tips

• Double-frying is the secret to the signature ultra-crispy Korean fried chicken texture.
• Cornflour creates a lighter, crispier coating than plain flour.
• Remove the glaze from the heat while it's still fairly runny—it will continue to thicken as it cools.
• Coat the chicken in the glaze immediately after frying so it stays glossy while retaining its crunch.

FAQs

Can I use boneless chicken?
Yes, boneless chicken thigh pieces work brilliantly. Simply reduce the frying time accordingly.

Why fry the chicken twice?
The first fry cooks the chicken, while the second creates the blistered, extra-crispy coating that Korean fried chicken is known for.

Can I make the glaze spicier?
Absolutely. Add extra chilli flakes, gochugaru or a spoonful of gochujang for more heat and authentic Korean flavour.