Galbi Chicken Recipe

Prepare chicken

Pat the 12 chicken pieces dry with paper towels. Make 2–3 shallow slashes in thicker pieces to help the marinade penetrate.

In a large bowl, combine 3 tbs minced garlic, 3 tbs soy sauce, 2 tbs mirin, 1 tbs sesame oil, 1.5 tsp kosher salt and 1 tsp black pepper. Mix to dissolve the salt.

Add the chicken pieces to the marinade, toss to coat fully, cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge 20 minutes before frying to come closer to room temperature.

While the chicken marinates, combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 1 tsp kosher salt and 0.5 tsp black pepper in a shallow bowl or baking pan. Mix thoroughly.

Heat 1 L of neutral frying oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). If you don't have a thermometer, heat oil until a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge each marinated chicken piece in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Place coated pieces on a wire rack while you work.

Fry chicken in batches (do not crowd) for 10–12 minutes per batch, turning once halfway, until golden brown and internal temperature reaches 74°C (165°F) for dark meat (some pieces may need up to 14 minutes). Adjust heat to maintain oil temperature at about 160–175°C (320–350°F).

Remove fried chicken to a wire rack set over a rimmed baking sheet to drain and rest for 3–5 minutes. Keep warm in a low oven (100–110°C / 210–230°F) if needed while finishing remaining batches.

In a medium saucepan combine 3/4 cup soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 2 tbs honey, 4 tbs finely minced garlic and 1 tbs grated ginger. Add 1 tsp gochujang if using for mild heat and 1 tbs rice vinegar. Stir to combine.

Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Simmer for 4–5 minutes to allow flavors to meld and the garlic to soften (sauce should smell very garlicky but not burnt).

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency that will coat the back of a spoon.

Remove the sauce from heat and stir in 1 tsp sesame oil. Taste and adjust: add up to 1 tsp more rice vinegar for brightness or 1–2 tbs more honey/brown sugar for sweetness if desired.

Place fried chicken in a large mixing bowl while the sauce is hot. Pour the hot garlic soy sauce over the chicken and toss gently but thoroughly so each piece is evenly coated. (Alternatively, serve sauce on the side for dipping.)

Transfer sauced chicken to a serving platter and garnish with 1 tbs toasted sesame seeds and sliced green onions. Serve immediately.