Garlic Fried Chicken

One of my faaaaavooorrriiittee things to eat at Zippy's is their korean chicken with mac salad and rice. AAHHHhhhggg I LOVE IT! I found a recipe in an old country cookbook a while ago for a similar recipe but now that book is lost (boo!)

 Luckily, I made the chicken a few (like 2) times before losing the book and still kinda remember it. I've tweaked it a little to where I like it so here's the results. It's the closest I've gotten to Zippy's...maybe even better :)

 I just made this on Sunday but yeah we ate it all before I could even take a pic. Next time though :)


KOREAN FRIED GARLIC CHICKEN

What you will need for the sauce:
  • chopped garlic- 1 head
  • 1 cupp soy sauce
  • 1 cup sugar
  • 1/4 cup onion
  • red pepper flakes
  • Optional
    • 1 tsp grated ginger
    • 1/2 tsp red pepper flakes
    • 1 tsp sesame oil

 What you will need for the frying:
  • 5lbs Chicken- whatever parts you like to fry. I like using thighs and drumsticks.
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 1 tbs salt
  • 1/2 tsp pepper
  • 1 tbs Paprika
  • oil for frying (veg or canola)
To get started...


  1.  Brine chicken (water and salt). I just thaw out my chicken in salt and water. *This is optional by the way. While chicken is brining/thawing make the yum yum sauce.
  2. Stir soy sauce and sugar together until sugar dissolves. Then add in the remaining ingredients. Put aside and start on the chicken. 
  3. Mix together flour, cornstarch, salt, pepper, paprika in a container. I like to use a plastic bag.*The more paprika you put in the browner the chicken will be. *Cornstarch gives the chicken that nice crunchy crispy skin. Feel free to use more if you like.
  4. Take your chicken pieces, pat dry, and dredge/coat/shake them around in the flour mix until nicely coated.
  5. Allow flour coated chicken to rest while you heat your oil. 
    *When you start to see the flour creating a pasty gooey coat (don't know how else to describe it) then they are ready to fry. 
  6. Fry on med-high heat 8-10 mins on one side and 8 mins on the other side. (a little lower for smaller cuts of chicken like drumsticks)
    *You don't have to keep turning it over and over...just let it do its thing and give the chicken a check after 7-8 mins on each side)
  7. Take your fried chicken out of the oil (allow oil to drip off) and dip into your yummy sauce. 
    *Just dip, give it a turn, making sure its all coated and place it on a rack placed in a pan.
    *Keep the cooked chicken in a 250 degree oven until you're all done. 







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