Korean-Style Soy and Honey Garlic Fried Chicken

• 份量: 12 servings
• 准备时间: 15 minutes
• 总时间: 1 hour

配料

12 chicken wings (cut at the mid-joint)

1½ tsp garlic powder

½ tsp ginger powder

½ tsp turmeric powder

1 tsp salt

2 tbsp Chinese wine

½ cup corn starch

½ cup potato starch

4 tbsp light soy sauce (regular or low sodium)

3 tbsp brown sugar (tightly packed)

3 tbsp honey

2 tsp rice vinegar (or apple cider vinegar)

1 tbsp Chinese wine

2 tbsp water

2 stalks spring onion (chopped into 1-inch, 2-cm lengths)

1 tbsp chopped garlic

1 tsp chilli powder (optional)

2 tsp corn starch

2 tsp water

2 tbsp toasted sesame seeds

2 tbsp chopped cilantro or spring onions

步骤

Season and coat the chicken

Clean the chicken pieces and pat dry with paper towels. Place them in a large bowl.

Add garlic powder, ginger powder, turmeric powder, salt, and Chinese wine. Rub into the pieces to make sure they’re well coated. Set aside.

In a separate large bowl, combine potato starch and corn starch. Mix well.

Toss in the chicken pieces, turning them over several times until they’re well and fully coated. Make sure you get the starch in between and all around the skin folds and joints.

Double deep-fry the chicken

Heat up oil in a wok or skillet until hot, between 176 - 190˚C (350 - 375˚F). Fry the chicken pieces in small batches to prevent over-crowding. (Note: Batch size will depend on size of chicken pieces and frying equipment used.)

Remove with a slotted spoon and spread fried chicken on a wire rack set over a tray. Scoop out any debris with a slotted spoon or strainer. Let oil get hot again, then fry the next batch. Repeat until all the chicken pieces are fried.

Once the oil is hot again, repeat the same steps for the second deep-fry. Fry for about 2 - 3 minutes per batch. Once the chicken pieces have turned a deep golden brown, take out and spread on the wire rack.

Make the soy and honey garlic sauce

Combine the sauce ingredients in a small saucepan. Heat up over low-medium heat, stirring frequently until it bubbles.

Once bubbling, remove the spring onions and garlic with a slotted spoon or strainer. In a separate bowl, prepare the slurry (corn starch solution). Stir in the slurry, and keep stirring as the sauce simmers.

Once the sauce has the consistency of a thin glaze and thinly coats the back of your spoon, it's done. Take it off the heat and allow to cool for 2 - 3 minutes.

Coat the double-fried chicken

Before coating, make sure the sauce is warm and liquid-y like a glaze.If the sauce has cooled and thickened, simply re-heat the sauce in the saucepan over low heat or microwave at a medium power setting for about 20 seconds, until the sauce has the consistency of a glaze.

Tossing method: In a deep bowl or plastic bag, toss the chicken with the sauce until it evenly coats all the pieces. Start with a few tablespoons, adding more sauce as needed to get the chicken completely coated.Note: You don’t want too thick of a coating, so you may not need all of the sauce. The leftover can be served on the side).

Basting method: Place the double-fried chicken onto a tray lined with baking paper. Using a pastry brush, baste the pieces generously with the sauce. Turn over the chicken and baste the other side. Be sure to get the sauce into every nook and cranny.

Do a second baste with any left-over sauce, if desired. If the sauce has thickened, re-heat over low heat or in a microwave at medium power setting for 15 - 20 seconds, until it's spreadable.

Garnish and serve

Sprinkle toasted sesame seeds over the coated chicken pieces and garnish with chopped cilantro (or spring onions). Serve immediately.

营养

• 卡路里: 191 kcal
• 总脂肪: 8 g
• 饱和脂肪: 2 g
• 反式脂肪: 1 g
• 胆固醇: 37 mg
• 钠: 573 mg
• 总碳水化合物: 19 g
• 膳食纤维: 1 g
• 总糖: 8 g
• 蛋白质: 10 g