Name: Spicy Soy Garlic Fried Chicken
Ingredients: One 4 lb bone-in and skin-on whole chicken, cut into 12 to 14 parts, including back (you can substitute with wings/drumsticks); 1 tsp grated ginger; 1 tbsp grated garlic; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup rice wine, white wine or soju; 1 1/4 cup Korean fried chicken mix powder, plus 1 to 2 cups for coating *; Frying oil; 1/4 cup soy sauce; 1/2 cup mirin; 1/4 cup sugar; 5 cloves garlic, chopped; 2 to 3 tbsp Thai chili flakes or 5 to 10 Thai whole dried chili

Ingredients

Units Scale

For Chicken

One 4 lb bone-in and skin-on whole chicken, cut into 12 to 14 parts, including back (you can substitute with wings/drumsticks)
1 tsp grated ginger
1 tbsp grated garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup rice wine, white wine or soju

For Batter & Fry

1 1/4 cup Korean fried chicken mix powder, plus 1 to 2 cups for coating *
Frying oil

For Sauce

1/4 cup soy sauce
1/2 cup mirin
1/4 cup sugar
5 cloves garlic, chopped
2 to 3 tbsp Thai chili flakes or 5 to 10 Thai whole dried chili

Cook Mode Prevent your screen from going dark

Instructions

Combine chicken, ginger, garlic, salt, black pepper and rice wine in a large mixing bowl. Marinate for 30 minutes to 1 hour.
Preheat frying oil to 350°F
In a large mixing bowl, whisk 1 1/4 cup Korean fried chicken mix and 1 cup cold water until there’s no clumps. Another large mixing bowl, add 2 cups Korean fried chicken mix. Dip marinated chicken into batter, coat evenly then place in dry Korean fried chicken mix, coat well. Shake excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes.
Carefully place chicken in preheated frying oil. Fry chicken 10 to 15 minutes, depending on size of chicken. Remove chicken from hot oil and place on a baking pan lined with a cooling rack. Do batches as needed.
When first frying is done, increase frying oil temperature to 375°F. Add all fried chicken for double fry. Fry chicken until golden brown and crispy, about 2 to 3 minutes. Remove double fried chicken from hot oil and place back to cooling rack.
Combine all ingredients for sauce in a small saucepan. Bring it to a boil over medium high heat, keep boiling for 3 to 5 minutes. Stir occasionally.
Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately. Enjoy!

Notes

Homemade Korean fired chicken mix powder

2 cups all purpose flour
3/4 cup corn starch
2 tbsp salt
1 1/2 tbsp sugar
1 tbsp baking powder
1 tsp black pepper
1 tsp gochugaru, Korean red pepper flakes or cayenne
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp grounded nutmeg