Ingredients
Chicken and Coating
- 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
Soy and Honey Garlic Sauce
- 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 chili powder (optional)
- 2 tsp corn starch
- 2 tsp water
Garnish
- 2 tbsp toasted sesame seeds
- 2 tbsp chopped cilantro or spring onions
Instructions
- 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 thoroughly to ensure even coating. Set aside to marinate briefly.
- Prepare starch mixture and coat chicken: In a separate large bowl, mix potato starch and corn starch well. Toss the chicken pieces in the starch mixture, turning multiple times to coat fully, making sure starch gets into skin folds and joints.
- First deep-fry: Heat oil in a wok or large skillet to 176 – 190˚C (350 – 375˚F). Fry chicken in small batches to avoid overcrowding until lightly golden. Remove with a slotted spoon and place on a wire rack over a tray to drain excess oil. Remove debris from oil between batches.
- Second deep-fry: Reheat the oil to the same temperature and fry chicken pieces again for 2 – 3 minutes per batch until deep golden brown and crispy. Drain on wire rack.
- Make the soy and honey garlic sauce: Combine soy sauce, brown sugar, honey, rice vinegar, Chinese wine, water, spring onions, garlic, and optional chili powder in a small saucepan. Heat over low-medium heat, stirring frequently until it starts bubbling.
- Strain and thicken sauce: Remove spring onions and garlic with a slotted spoon. Mix corn starch with water to make a slurry. Stir slurry into the simmering sauce and continue stirring until it thickens to a thin glaze consistency. Remove from heat and allow to cool 2 – 3 minutes.
- Coat the double-fried chicken: Ensure the sauce is warm and glaze-like. Either toss the chicken in a deep bowl or plastic bag with the sauce until evenly coated, adding sauce gradually; or baste the chicken on a baking paper-lined tray generously with sauce using a pastry brush, turning to coat both sides. Reheat sauce if it thickens before the second basting.
- Garnish and serve: Sprinkle toasted sesame seeds over the coated chicken pieces and garnish with chopped cilantro or spring onions. Serve immediately for best texture and flavor.
Notes
- Double frying creates extra crispy skin and prevents sogginess.
- Use a wire rack to drain fried chicken to keep it crisp.
- Adjust chili powder in sauce to your spice preference or omit for mild.
- If sauce thickens too much before coating, gently reheat to return to glaze consistency.
- Serve immediately to enjoy maximum crispiness before sauce softens the coating.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
