Servings: 12 servings
Calories: 662kcal
Equipment
- Mixing Bowls
- Pot
- Skillet
- Wire rack and baking pan
- Basting brush
- strainer
Ingredients
- Chicken
- ▢6 lbs chicken wings
- ▢Vegetable oil for frying
- ▢4 tsp salt
- ▢1 tbsp minced garlic
- ▢1 tsp grated ginger
- ▢4 tbsp mirin rice cooking wine
- Dry Batter
- ▢3 cups cornstarch or all-purpose flour or potato starch
- Soy Garlic Sauce
- ▢2 tsp toasted sesame oil
- ▢1 cup soy sauce
- ▢0.5 tsp white pepper
- ▢4 tbsp water
- ▢4 tbsp mirin
- ▢1 tbsp minced garlic
- ▢1 tsp grated ginger
- ▢6 tbsp brown sugar
- ▢Half a cup of honey
- Cornstarch Slurry
- ▢4 tsp water
- ▢4 tsp cornstarch
- Garnish
- ▢4 stalks sliced green onion
- ▢1 tsp sesame seeds
Instructions
- Rinse and pat dry the chicken wings with paper towels.
- In a large mixing bowl, combine salt, garlic, ginger, and Mirin. Mix well.
- Add chicken wings to the marinade mixture and coat them thoroughly.
- Let the chicken wings marinate for at least an hour in the fridge.
- In a separate bowl, mix cornstarch and all-purpose flour to create the dry batter.
- Take out the chicken wings from the marinade and coat them evenly in the dry batter mixture.
- Heat vegetable oil in a deep pot or frying pan over medium-high heat.
- Once the oil is hot, carefully place the coated chicken wings into the oil using tongs or a slotted spoon.
- Fry the chicken wings for about 10-12 minutes, until they are golden brown and fully cooked inside.
- While the chicken wings are frying, prepare the soy garlic sauce by combining toasted sesame oil, soy sauce, white pepper, water, brown sugar, and honey in a small saucepan over medium heat.
- Bring the sauce to a simmer and let it cook for about 2-3 minutes.
- In a separate small bowl, mix water and cornstarch to create the cornstarch slurry.
- Add the cornstarch slurry to the sauce and stir until it thickens into a glossy consistency.
- Once the chicken wings are fully cooked, remove them from the oil and let them drain on a paper towel.
- In a large mixing bowl, toss the fried chicken wings with the soy garlic sauce until they are fully coated.
- Transfer the chicken wings to a serving dish and sprinkle toasted sesame seeds and sliced green onion on top for garnish.
- Serve hot and enjoy your delicious soy garlic chicken wings!
Notes
- For an extra crispy exterior, double-coat the chicken wings in the dry batter before frying.
- To prevent oil splatters while frying, make sure the chicken wings are fully dried after marinating before coating them in the dry batter.
- Be careful not to overcrowd the pan when frying the chicken wings. This can lower the temperature of the oil and result in soggy wings.
- Serve the chicken wings immediately after coating them with the sauce to maintain their crispiness.
- Feel free to adjust the amount of garlic, ginger, and other seasonings according to your taste preferences.
Nutrition
Calories: 662kcal
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