Twice-Fried Chicken with Soy Garlic Glaze
Crunchy Korean fried chicken double-fried to perfection, coated in a sticky soy garlic glaze with a hint of sweetness and spice. This korean-inspired chicken ready in about 40 minutes pairs chicken wings, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs chicken wings
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- for frying vegetable oil
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 4 cloves minced garlic
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Slowly add 1 cup cold water and stir until smooth to create a crispy batter.
- Step 2: Pat 2 lbs chicken wings dry, then toss them in the batter ensuring each piece is fully coated.
- Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the battered wings in batches for 6 minutes until a light golden crust forms; remove and drain on paper towels.
- Step 4: Increase oil temperature to 375°F. Fry the wings again for 2-3 minutes until deep golden and extra crunchy; drain and set aside.
- Step 5: Meanwhile, combine 1/4 cup soy sauce, 3 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp gochujang, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan. Simmer over medium heat for 5 minutes until sauce thickens slightly and becomes glossy.
- Step 6: Toss the twice-fried wings in the warm soy garlic glaze until evenly coated.
- Step 7: Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions on top before serving.
Frequently asked questions
How long does Twice-Fried Chicken with Soy Garlic Glaze take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Twice-Fried Chicken with Soy Garlic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken wings from drying out.
Can I substitute ingredients in Twice-Fried Chicken with Soy Garlic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Twice-Fried Chicken with Soy Garlic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Twice-Fried Chicken with Soy Garlic Glaze?
Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
