Soy Garlic Fried Chicken Recipes

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KOREAN FRIED CHICKEN (SOY AND GARLIC)



Korean Fried Chicken (Soy and Garlic) image

Make and share this Korean Fried Chicken (Soy and Garlic) recipe from Food.com.

Provided by powerplantop

Categories     Chicken

Time 1h5m

Yield 24 wings, 4 serving(s)

Number Of Ingredients 7

1/4 small onion
2 garlic cloves (minced)
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
2 tablespoons ginger
2 dozen chicken wings

Steps:

  • Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
  • Cook sauce 2 minutes.
  • Dredge wings in corn starch fry in batches until they start to brown.
  • After all wings have been fried the first time fry them again until they are golden brown.
  • Coat wings with sauce (reheat and strain before coating wings).

Nutrition Facts : Calories 721, Fat 47.2, SaturatedFat 13.2, Cholesterol 226.4, Sodium 2320.3, Carbohydrate 12.5, Fiber 0.7, Sugar 7.8, Protein 58.1

SOY-GARLIC FRIED CHICKEN



Soy-Garlic Fried Chicken image

This is Chef Solomonov's homage to the addictive Korean fried chicken at Café Soho in North Philadelphia. The key to the sticky richness of the glaze is kecap manis, an Indonesian sweet soy sauce, along with tons of roasted garlic. This sweet-salty-funky shellac works wonders when brushed on crunchy fried chicken.

Provided by Michael Solomonov

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 15

1 head garlic, large
1 tablespoon extra-virgin olive oil
1 cup kecap manis, Indonesian sweet soy sauce
1/3 cup white soy sauce, also known as shiro shoyu
1/4 cup sherry vinegar
1 tablespoon dried red pepper flakes
1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 teaspoons onion powder
1 whole chicken, about 4 lbs, cut into 10 pieces; or use pre-cut chicken
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

Steps:

  • Roast garlic: Preheat the oven to 350 degrees F. Cut head of garlic in half horizontally to expose the cloves (you don't need to cut all the way through). Drizzle the cut surface with olive oil, close the halves back together, and wrap securely in a double layer of foil. Roast until the cloves are tender and golden brown, 45-60 minutes. Unwrap and set aside to cool.
  • Soy-Garlic Glaze: In a medium bowl, add kecap manis, white soy sauce, sherry vinegar, and red pepper flakes. When garlic is cool enough to handle, gently squeeze the roasted cloves into the bowl. Stir with a spoon to break up the cloves, then whisk until combined (it's okay to leave some small pieces!). Set aside.(Note: Makes a little less than 2 cups of Soy-Garlic Glaze. Leftover Soy-Garlic Glaze can be stored in the refrigerator in an airtight container for up to 2 weeks.)
  • Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
  • Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
  • Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
  • First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust! Use the slotted spoon to remove any stray bits of batter.
  • After 10 minutes total, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.Use the slotted spoon to transfer the chicken pieces to drain on a clean wire rack set over a paper towel-lined baking sheet.
  • Glaze chicken: Brush glaze onto warm chicken, then flip to brush other side. (It's fine to brush the glaze all over the chicken several times!) Serve immediately. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

SOY-GARLIC CHICKEN WITH FRIED RICE



Soy-Garlic Chicken with Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons plus 2 teaspoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons sambal oelek or other hot chili paste
7 cloves garlic (6 thinly sliced, 1 grated)
1 1/4 pounds thin-sliced chicken cutlets
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger
4 cups roughly chopped green cabbage (about 1/2 small head)
Kosher salt
3 cups cooked long-grain white rice, cooled
4 scallions, thinly sliced

Steps:

  • Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
  • Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
  • Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
  • Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
  • Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.

Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1023 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams

SOY AND GARLIC MARINATED CHICKEN



Soy and Garlic Marinated Chicken image

This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken--thighs, legs, etc.

Provided by CANDIELIPS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 3

4 cloves garlic, minced
½ cup soy sauce
4 skinless, boneless chicken breasts

Steps:

  • In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
  • Preheat an outdoor grill for medium high heat and lightly oil the grate.
  • Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 3.4 g, Cholesterol 67.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 1862.8 mg, Sugar 0.6 g

SOY-GARLIC CHICKEN



Soy-Garlic Chicken image

Because I'm a full-time mom and help my husband on our ranch, I'm always looking for simple yet hearty meals for the slow cooker. My family really likes this one. -Colleen Faber, Buffalo, Montana

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 5

6 chicken leg quarters, skin removed
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 1022mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 29g protein.

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Top Asked Questions

How to make Korean fried chicken with soy garlic?
Steps to make the soy garlic korean fried chicken: Step 1. Mix wings, 1 tablespoon of salt, pinch of black pepper, and 2 tablespoons of white wine. Marinate overnight (or at least 6 hours). Step 2. After marinating, add 1 cup milk to the wings and marinate for an additional 30 minutes. Step 3. In a separate bowl, make flour mixture.
How do you make sauce for fried chicken?
Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger. Cook sauce 2 minutes. Dredge wings in corn starch fry in batches until they start to brown. After all wings have been fried the first time fry them again until they are golden brown.
How to cook chicken wings with soy sauce?
Deep fry the chicken wings until they are cooked all the way through. Place on a paper towel to drain excess oil and allow to dry. Combine light soy sauce, mirin, brown sugar, garlic powder, ginger, garlic and onion in a pan. Place pan over low-medium heat and stir until sugar is fully dissolved. In a bowl add cornstarch and water to form a slurry.
How much chicken do I need to make spicy soy garlic fried chicken?
This Spicy Soy Garlic Fried Chicken is surprisingly easy to make, you won’t believe!! Let’s get started! You will need one 4 lb bone-in and skin-on whole chicken that’s cut into 12 to 14 parts, including back. you can also use 4 lb of chicken wings/drumsticks.

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