Golden Crispy Soy Glazed Chicken Wings (Kyochon Style)
Golden Crispy Soy Glazed Chicken Wings (Kyochon Style)
Make Delicious Kyochon-Style Soy Glazed Chicken Wings at Home!
It’s been a while since I last made fried chicken at home for the kids! Today, I’m using chicken wings from the freezer to make delicious Kyochon-style soy glazed chicken. Keeping store-bought chicken fresh is key to its taste, and I’ll share tips on how to cook frozen chicken so it doesn’t lose its flavor after thawing. Enjoy this fantastic snack or treat, perfect for the whole family, with crispy exteriors, tender interiors, and a sweet and savory soy glaze!
Main Ingredients- 15 chicken wings
- 1/2 cup potato starch (or cornstarch)
- Pinch of salt
- Pinch of black pepper
Sweet & Savory Soy Glaze- 2 Tbsp soy sauce
- 2 Tbsp honey or agave syrup
- Roasted peanut powder (to taste)
- 2 Tbsp soy sauce
- 2 Tbsp honey or agave syrup
- Roasted peanut powder (to taste)
Cooking Instructions
Step 1
Thaw the chicken wings slowly in the refrigerator if they were frozen. After thawing, lightly rinse them under running water to remove any blood or impurities. Pat them thoroughly dry with paper towels. Then, season them with a pinch of salt and pepper.
Step 2
Use paper towels to remove as much moisture and blood as possible from the chicken wings. Drier chicken will result in a crispier texture when fried.
Step 3
Place 1/2 cup of potato starch into a clean resealable plastic bag. Add the seasoned chicken wings, seal the bag tightly, and shake gently to coat the wings evenly with the starch. It’s important to create a thin, uniform coating.
Step 4
For frying, use a small pot with a generous amount of oil, maintaining the oil temperature at around 350-360°F (175-180°C). Using a smaller pot saves oil and helps maintain a consistent frying temperature. (If the oil level is too low, the chicken might not be fully submerged, so be careful to flip them to prevent the coating from peeling off.)
Step 5
Add the starch-coated chicken wings to the hot oil (350-360°F / 175-180°C) for the first fry. Keep them spaced apart to prevent sticking. Fry for about 5-7 minutes, until they start to turn golden brown, then remove them and let the excess oil drain. This stage focuses on getting the exterior crispy rather than fully cooking the chicken.
Step 6
Increase the oil temperature slightly to 375°F (190°C) and perform a second fry for about 1-2 minutes. This quick, hot fry will enhance the golden color and maximize the crispiness. The first fry might yield a lighter color, but the second fry brings out a beautiful, appetizing hue.
Step 7
In a small pan, combine 2 Tbsp soy sauce and 2 Tbsp honey (or agave syrup). Gently heat over low heat, just until it simmers. Be careful not to burn the sauce; turn off the heat or keep it on the lowest setting once it starts to bubble.
Step 8
Add the double-fried chicken wings to the pan with the prepared soy sauce glaze.
Step 9
Quickly toss and coat the chicken wings thoroughly with the sauce using chopsticks or tongs. It’s best to do this rapidly over low heat to prevent the glaze from burning onto the pan.
Step 10
Finally, sprinkle with roasted peanut powder according to your preference. The peanut powder adds a nutty flavor and texture.
Step 11
Toss the peanut powder evenly with the chicken wings. Your delicious sweet and savory soy glazed chicken is ready! Serve immediately while warm for the best crispy-outside, tender-inside experience.
