Soy Garlic Korean Fried Chicken Recipe KyoChon and Bonchon Chicken Style

Korean Fried Chicken inspired by the signature super light airy crispiness found in Bonchon Chicken and KyoChon Chicken! Brushed with yummy soy garlic sauce!

Korean Fried Chicken Brine:
3 lb chicken (1.3kg)
1½ cup milk (360ml)
4 garlic cloves crushed (about 1.5Tbsp)
7g sliced ginger
3 tsp salt (18g)
1 tsp black pepper (3g)
**pat chicken completely dry before coating!

Kyochon Bonchon Chicken style frying powder mix:
¾ cup cornstarch (108g)
½ cup flour (68g)
⅓ cup rice flour (60g)
1 tsp baking powder (5g)
2 tsp salt (12g)
½ tbsp garlic powder (5g)
½ tbsp onion powder (5g)

Kyochon Bonchon Chicken style frying wet batter:
take 1 cup of the above frying powder mix (140g)
add ¾ cup cold water (180ml)
*using cold water inhibits the development of gluten in the wet batter, resulting in a more light crispy crunch

Korean Fried Chicken Soy Garlic Sauce:
½ cup jin soy sauce 진간장 (120ml)
¼ cup mirin or sweet rice cooking wine (60ml)
¾ cup brown sugar (180ml)
2 tbsp rice wine vinegar (30ml)
2 tbsp corn syrup (30ml)
2 tsp toasted sesame oil (10ml)
4 cloves garlic minced (about 1.5Tbsp)
5g sliced ginger (don't cut too small to prevent surprise whole ginger bites when eating chicken!)
*reduce on medium-low heat. quickly reducing the sauce on high heat can cause the sauce to burn and taste a little bitter

(added CC subtitles for ingredients in the video)

It honestly took a lot of tries and many many ingredients tweaks to get the recipe just right.
Here are some tips to help! Pat chicken really completely dry and rest at room temperature for at least 30 minutes. Helps chicken cook evenly through and get crispier. Do not go heavy with too much frying powder and wet batter. Shake off excess, key is light airy crunch, not heavy thick crunch. Overcrowding the pot with too many chickens will cause the temperature to drop too quickly, causing soggy greasy chicken. Be patient and fry in small batches until the chicken's internal temperature is almost at 165 °F. The double fry is only to help make the chicken more crispy! Don't forget the double frying for at least 2-3 extra minutes after a cool down. Check if crispy enough and if not, double fry just a little bit longer to make sure it is completely crunchy crispy. It is a little tricky to maintain constant oil temperature on a stovetop rather than a fryer but is really important, be patient and careful! 😄

Here are some more tips and hints used here that really helped!
https://www.mashed.com/78991/ways-you...

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