Soy Garlic Korean Fried Chicken

Crispy Korean Fried Chicken

Preparing and Frying the Chicken

1. Season the chicken wings with 1 tsp of garlic and a pinch of black pepper. Mix well.
2. In a bowl, prepare the dry batter by combining 3/4 cup of all-purpose flour, 1 tbsp of corn starch, 1/2 tsp of salt, 1/4 tsp of baking powder, 1/2 tsp of onion powder, 1/4 tsp of garlic powder, 1/4 tsp of ginger powder, 1/4 tsp of paprika, 1/4 tsp of nutmeg, 1/4 tsp of black pepper, 1/4 tsp of sugar, and an optional pinch of cayenne pepper.
3. Take 4 tbsp of this dry mix and combine it with 1/3 cup of water in a separate bowl to create the wet batter.
4. Dip the chicken in the wet batter, then coat thoroughly in the dry batter.
5. Fry the chicken in 2 quarts of hot oil.
6. Remove the chicken from the oil, and double-fry it by placing it back into the hot oil for extra crispiness.

Making the Sauce

1. In a pan, combine 1/2 cup soy sauce, 1/2 cup corn starch, 1/4 cup sugar, 1/4 cup water, 10g scallions, 40g onion, 1/4 tsp ginger, 40g apple, 4 peppercorns, a small piece of dashima (dried kelp), 1 bay leaf, and 20g garlic.
2. Bring to a boil, then filter the sauce to remove the solid ingredients.
3. Create a slurry by mixing 1/2 tbsp of potato starch with 1 tbsp of water, and add it to the simmering sauce to thicken it.
4. Serve the fried chicken with the sauce on the side for dipping.