Description
Indulge in this Korean-inspired fried chicken masterpiece featuring a succulent crunch and a velvety, sweet-savory glaze. The double-fry technique ensures the chicken remains exceptionally crispy while the rich emulsion of butter, honey, and aromatic garlic coats every piece. This dish is perfect for those seeking an addictive, restaurant-quality meal at home that brings the soul of Korean street food to your dinner table.
Ingredients
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 cup cornstarch
4 tbsp unsalted butter
3 tbsp honey
3 cloves garlic, minced
1 tbsp soy sauce
Vegetable oil for frying
Salt, pepper, and ginger powder to taste
Instructions
Clean and pat dry the chicken pieces thoroughly.
Toss chicken with salt, pepper, and ginger powder.
Coat each chicken piece evenly in cornstarch, shaking off the excess.
Heat vegetable oil to 350°F in a deep pot.
Fry chicken in batches for 5 minutes until light golden; drain and rest for 5 minutes.
Fry chicken a second time for 2-3 minutes until deep golden and extra crispy; drain well.
Melt butter in a pan over medium-low heat.
Add minced garlic and sauté until fragrant, then stir in honey and soy sauce.
Add the fried chicken to the glaze and toss quickly to coat evenly before serving.
Notes
Use a heavy-bottomed pot or Dutch oven for consistent heat during frying. Do not overcrowd the pot when frying to maintain the oil temperature and ensure maximum crispiness. Serve immediately for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg