Soy Garlic Korean Fried Chicken

Steps

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1. 1
   Make the soy garlic sauce: pour half a cup of soy sauce, half a cup of corn syrup, half a cup of sugar, and a quarter cup of water into a pot over high heat.
   ▶ ≈0:06
2. 2
   Add 10 g of scallion, 40 g of onion, ginger, 40 g of apple, four to five peppercorns, a small piece of kelp, and bay leaves.
   ▶ ≈0:18
3. 3
   Bring the sauce to a boil.
   ▶ ≈0:42
4. 4
   Make a slurry by combining half a tablespoon of potato starch with one tablespoon of water in a 1:1 ratio.
   ▶ ≈1:02
5. 5
   Strain the sauce through a fine sieve to remove all the solid ingredients, then return the strained sauce to the pot.
   ▶ ≈1:17
6. 6
   Pour the slurry into the sauce and stir immediately to prevent lumps and thicken the sauce.
   ▶ ≈1:35
7. 7
   Prepare the chicken: place one pound of chicken wings in a bowl.
   ▶ ≈2:19
8. 8
   Season the chicken: add one teaspoon of garlic powder, half a teaspoon of salt, one-eighth teaspoon of black pepper, and half a teaspoon of mirin. Mix well.
   ▶ ≈2:26
9. 9
   Make the batter: mix half a cup of potato starch with a quarter cup of water. Adjust the consistency so it's neither too thick nor too thin, adding more water if needed.
   ▶ ≈2:50
10. 10
    Heat the oil: preheat two quarts of oil in a deep frying pot over high heat.
    ▶ ≈3:30
11. 11
    Fry the chicken: coat the marinated wings in batter and gently place them into the hot oil, away from your body to prevent oil splashing.
    ▶ ≈3:37
12. 12
    Double fry the chicken: fry until golden and crispy, then remove and drain. The double-frying method ensures maximum crispiness.
    ▶ ≈5:30
13. 13
    Glaze the chicken: gently brush or dip the fried wings into the soy garlic sauce. Avoid fully dunking to prevent it from becoming too salty.
    ▶ ≈7:09