Soy Garlic Chicken Bites (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
2 tablespoons rice wine
02 -
1 teaspoon garlic powder
03 -
2 pounds boneless, skinless chicken thighs, chopped into small chunks
04 -
1 teaspoon onion powder
05 -
1/4 teaspoon powdered ginger
06 -
A dash of freshly cracked black pepper
07 -
1 teaspoon fine sea salt
→ Coating
08 -
About 1.5 cups of cornstarch
09 -
Neutral oil like rice bran oil for frying
→ Soy Garlic Sauce
10 -
2 tablespoons rice wine
11 -
1/2 tablespoon minced garlic
12 -
1/4 cup soy sauce
13 -
2 tablespoons brown sugar
14 -
1/2 tablespoon freshly grated ginger
15 -
Fresh black pepper, a pinch or two
16 -
2 tablespoons honey
17 -
3 small dried chilies for a kick (optional)
18 -
2 tablespoons water
19 -
2 pieces of green onion stalks, just the white
→ Sauce Thickener
20 -
Equal parts (2 teaspoons each) corn starch and water mixed together
→ Garnish
21 -
Sesame seeds, toasted
22 -
Thinly sliced green onion tops
# Instructions:
01 -
Toss the chicken bits in a bowl with the rice wine, onion powder, garlic powder, salt, a crack of black pepper, and some ginger powder. Mix thoroughly to make sure every piece is well-coated, and let it hang out while you get other things ready.
02 -
Grab a large mixing bowl and cover every chicken piece in cornstarch. They should all have a good, even coating. This is what makes them crispy later!
03 -
Heat up your oil to 175°C (347°F). Carefully lower in the chicken pieces in small batches so they don’t stick together. Let them cook for about 4-5 minutes until golden and cooked through. Lay them out on paper towels to rest.
04 -
After the first batch rests, crank the heat back up to 175°C and toss them back in for another fry. Cook them for 2-3 more minutes until they’re golden and ridiculously crispy. Let them drain again on fresh paper towels.
05 -
Add all the sauce ingredients to a pan on medium heat—soy sauce, honey, brown sugar, water, rice wine, minced garlic and ginger, chilies, green onion bits, and a dash of black pepper. Stir as it warms up and thickens. After fishing out the chilies and onion, add your cornstarch-water mix to thicken into a glossy glaze. Let it sit for about 5 minutes to cool down.
06 -
Take your fried chicken and coat every piece generously with sauce. You can use a cooking brush to get every nook and cranny. Sprinkle over sesame seeds and green onions for the final touch. Enjoy your crispy delights!
# Notes:
01 -
This Korean-style fried chicken, or dakgangjeong, gets super crispy through double frying and is coated in a soy garlic glaze you’ll love.
02 -
Goes great with sides like pickled radish, corn cheese, coleslaw, or a pasta salad.
03 -
Store any leftovers for a day or two in the fridge—eat cold or reheat to enjoy again!