Double Fried Chicken with molasses like Ginger Soy Glaze and Sesame Seeds is a delicious Asian style Fried Chicken!
It’s time for this month’s Crazy Cooking Challenge, whereby all participants use other bloggers’ recipes & this month’s theme is Fried Chicken. Although Tina (the brains behind this monthly event) changed the rules halfway through the month so that from now on you can post any recipe; does not have to be a blogger’s – even an original creation, I had already researched and settled on this delicious recipe.
Every culture in the world I think, probably has a version of fried chicken. Different flavors and seasonings reflect the different cultures. I came across this recipe from the Ravenous Couple, which they had adapted from Maangchi, which I have used many times when looking for Korean recipes. I once cooked for a Korean themed party and this was a great resource. This recipe even won Food 52‘s Best Chicken Wing contest, so I knew it had to be delicious. With a few minor changes due to personal preference, here is my adapted version of their delicious recipe.
Everybody loves Fried Chicken and with the amazing ginger soy glaze, this will become a new family favorite.
If I’ve inspired you to try some more Korean food, try one of the these!
- Aehobakjeon – Korean Zucchini Pancakes
- Hugimjajuk – Black Sesame Rice Pudding
- Gochujang Dak Juk – Chicken Rice Soup
- Korean Cornish Hens with Gochujang Sauce
- Bindaetteok – Mung Bean Pancakes
- Bibimbap – Rice Bowl
Ginger Soy Korean Fried Chicken
- 3 lbs. chicken wings
- 1 cup rice flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- 1/2 cup ginger thinly sliced
- 3 tablespoons soy sauce
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 2 tablespoons honey
- 1 tablespoon Korean chili flakes
- 1/4 cup toasted sesame seeds
- peanut oil for frying
- In a small saucepan, combine water, ginger, soy sauce, brown sugar, vinegar and chili flakes. Bring to a boil. Add honey and cook until reduced by half, about 20-25 minutes. When it cools a little, it should be the consistency of maple syrup.
- In a shallow dish, combine flour, salt and pepper. Lightly dredge the chicken pieces in the flour and shake off excess flour.
- Heat enough oil for deep frying in a deep pot or wok to 350 F. Fry for 5 minutes. Let cool for 5 minutes and remove any grit/excess flour.
- Drain the oil if necessary. If you shook off the excess flour, it should not be necessary to drain the oil. Reheat oil and refry the chicken wings 10 minutes, until crispy and golden.
- To serve, toss chicken with sauce and sprinkle sesame seeds on top.