Spicy Garlic Fried Chicken
A delightful dish featuring crispy textures and bold flavors from garlic and spices. Perfect for gatherings or meal prep.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: None
Ingredients
- 4 lb bone-in and skin-on whole chicken, cut into 12 to 14 parts
- 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 whole dried Thai chilies
Instructions
- Marinate the chicken: In a large mixing bowl, combine the chicken pieces, grated ginger, grated garlic, salt, black pepper, and rice wine. Mix well and let marinate for 30 minutes to 1 hour.
- Prepare the oil: Heat frying oil in a deep pot to 350°F (175°C).
- Make the batter: Whisk together 1 1/4 cups of the Korean fried chicken mix with 1 cup of cold water until smooth.
- Coat the chicken: Dip each marinated chicken piece into the batter, then coat thoroughly in the dry mix.
- Fry the chicken: Carefully place the coated chicken into the preheated oil and fry for about 10 to 15 minutes until golden.
- Double fry for extra crispiness: Increase the oil temperature to 375°F (190°C) and fry for an additional 2 to 3 minutes.
- Make the sauce: In a small saucepan, combine all sauce ingredients and bring to a boil over medium-high heat, then simmer for 3 to 5 minutes.
- Toss and serve: Quickly toss the fried chicken in the sauce until well coated and serve immediately.
Notes
Don’t skip marinating the chicken for better flavor. Maintain oil temperature for the best results.