Serves 20
40 min
Korean Fried Chicken with Roasted Garlic Soy Glaze
Recipe GLPR6bcca108fc3da3
Twice-fried chicken drumsticks dipped in a savory roasted garlic soy glaze, finished with scallions and sesame seeds. This Korean-style fried chicken delivers crispy skin with a tender interior, coated in a rich, umami-forward sauce made from soy sauce, mirin, roasted garlic, and chicken stock.
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Ingredients
12 large chicken drumsticks
vegetable oil for frying
2 cups chicken stock
1 cup soy sauce
1 cup mirin
2 cups roasted garlic cloves
1 cup pickled daikon radish
2 tablespoons chopped scallions
1 tablespoon roasted and salted sesame seeds
Directions
Fill a deep stockpot with 6 to 8 inches of vegetable oil and heat to 375°F, measuring the temperature with a candy or deep-fry thermometer. Carefully add the chicken drumsticks and fry for about 8 minutes until light golden. Using tongs, transfer the drumsticks to a paper towel-lined cookie sheet to rest. Keep the oil in the pot for the second frying.
While the chicken rests, prepare the glaze. In a medium saucepan, combine the chicken stock, soy sauce, mirin, and roasted garlic cloves. Bring to a low boil over medium heat, then reduce heat and simmer for 20 to 25 minutes until the sauce reduces by about one-third. Remove from heat and set aside.
Reheat the reserved oil in the stockpot to 375°F. Carefully add the drumsticks again and fry for 4 to 5 minutes until cooked through. Insert a meat thermometer into the thickest part of the drumstick, away from bone; the internal temperature must reach 165°F to ensure food safety.
Using tongs, immediately transfer the hot drumsticks to the saucepan containing the garlic soy glaze. Allow them to sit in the warm glaze for about 2 minutes, gently turning occasionally so the chicken absorbs the flavors evenly.
Lift the drumsticks from the glaze with tongs, allowing excess sauce to drip back into the pan. Arrange the glazed chicken on a serving platter.
Sprinkle the chopped scallions and roasted sesame seeds over the chicken. Serve immediately while hot, accompanied by the pickled daikon radish on the side.
