Crispy Fried Chicken with Soy Garlic
You won't need to be into Korean culture to love this dish. The soy garlic that coats the chicken adds a sweet-savory dimension to every crunchy bite. This dish can easily become a best-selling favorite for chicken lovers!

Ingredients
Batter
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Egg 2.0 pc
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Baking Powder 2.0 g
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Potato Starch 100.0 g
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All Purpose Flour 100.0 g
Garlic-Soy Glaze
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White vinegar 20.0 ml
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White Sugar 200.0 g
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Garlic, minced 40.0 g
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Dark Soy Sauce 10.0 g
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Water 100.0 ml
Marinating, Frying, and Assembly
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Black Pepper, round 2.0 g
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Garlic, minced, fresh 20.0 g
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White Sugar 10.0 g
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Water 60.0 ml
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Chicken, whole, spatchcock 2400.0 g
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Vegetable Oil 5.0 l
Preparation
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Batter
3 minutes- In a bowl mix all ingredients together until it forms to a thick paste.
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Garlic-Soy Glaze
5 minutes- In a pot, mix all ingredients together and bring to a boil.
- Toast the sesame seeds in a different pan and set aside.
- Cool the mixture down.
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Marinating, Frying, and Assembly
180 minutes- Cut the chicken in to a spatchcock.
- In a bowl mix all ingredients for the marinade.
- Marinate the chicken for at least 2 hours or overnight for better results.
- Add the batter ingredients and mix until the thick paste begins to coat the chicken.
- Leave to marinate for another 30 mins.
- Heat oil to 150c and deep fry the chicken for 10-15 minutes until internal temperature reaches 175F.
- Remove and set aside to cool down for 2 hours.
- Increase the temperature of the oil to 190C.
- Fry the chicken for the second time to color and make the batter crisp. Fry for around 5 to 10 minutes.
- Drain the chicken of excess oil.
- Drizzle the glaze on top and serve with toasted sesame seeds and finely slice spring onions.