Galbi Korean Fried Chicken

Deliciously Crispy, sweet, savory and above all, it's easy to make.

A crispy, sweet, and salty exterior packed with juicy flavorful chicken on the inside. Perfection.

Get ready to embark on a flavor-packed journey to Korea with this irresistible Korean Fried Chicken rolled in a luscious Galbi Sauce. Crispy on the outside, tender and juicy on the inside, this dish combines the best of Korean cuisine and the beloved indulgence of fried chicken. Each bite is an explosion of savory goodness, as the chicken is perfectly coated in a golden, crunchy batter that locks in the succulent juices. But what truly elevates this dish is the Galbi Sauce—a rich, sweet, and mildly tangy blend of soy sauce, ginger, garlic, honey and sesame oil, infusing the chicken with a deliciously sweet and savory glaze.

Korean Fried Chicken (Galbi Sauce)

Ingredients

Chicken

• 6-7 Pieces of Chicken (Drumsticks, Thighs, or Wings,)

• 1 tsp salt

• 3 Cloves of garlic (minced)

• 1 tsp ginger (minced)

• 2 tsp Shaoxing wine (Dry Sherry is an alternative)

• 1 1/2 Cup corn or potato starch

• 1 tsp baking powder

• oil for deep frying (Neutral oil with a high smoke point e.g., corn, canola, vegetable, avocado)

Galbi Sauce

• 1/3 Cup soy sauce

• 1/3 Cup honey

• 1/3 Cup Mirin (Japanese Rice Wine)

• 1 1/2 tsp Chinese Black Vinegar (Regular Vinegar works if you don't have black vinegar)

• 3 Green onions

• 1/2 medium onion

• 3 cloves garlic (minced)

• 1 tsp ginger (minced)

• 1/4 C water (optional)

• 1 tsp sesame oil

• 2 Tbsp cooking oil

Garnish

• Chopped Green Onion

• Sesame Seeds (Optional)

Cooking Directions

1. Begin heating your frying oil to 325 degrees Fahrenheit.

2. Make sure you wash your chicken pieces, pat them dry, and place them in a large bowl before adding your seasonings. Add 1 tsp salt, 3 minced garlic cloves, 1 tsp minced ginger, and 2 tsp Shaoxing wine or dry sherry to the chicken.

3. Use your hands to make the ingredients together, make sure you get all of the seasonings around all parts of each chicken piece. Then let it marinate for 15-20 minutes.

4. Mince your ingredients for your Galbi sauce, 1/2 medium onion, 1 tsp ginger, 3 cloves of garlic, and 3 green onions. (Use the lower half of chopped green onions for the sauce but save the upper halves for the garnish.)

5. Add the 1 1/2 Cup of Corn or potato starch and 1 tsp of baking powder to chicken pieces after they have marinated. Mix them well and make sure each piece is fully coated.

6. Deep fry chicken at 325 degrees Fahrenheit for 7 minutes then remove all pieces from oil for 2-4 minutes. Increase heat of oil to 350 degrees Fahrenheit and once the oil has reached its new temperature fry the chicken a second time for 3-4 minutes depending on what cuts of chicken you are using.

7. To make the sauce, heat a pan with medium heat and add 2 Tbsp cooking oil. Sauté the chopped white and green onions in the pan until the white onions are translucent, 2-4 minutes. Add your minced garlic and ginger, and sauté for 1 more minute.

8. Add Soy sauce, honey, vinegar, and mirin to the pan and let it simmer for 3-5 minutes. You want it to thicken but if it seems to be happening too fast, add some water as needed. Let the flavors meld together and once the sauce has reached your desired consistency to coat the chicken pieces, remove it from the burner and add the 1 tsp of sesame oil. Stir it and the sauce is ready.

9. Toss your chicken in the sauce until each piece is fully coated and it is ready to be enjoyed!

10. I usually serve it with white or fried rice and garnish it with chopped green onions. Enjoy!