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Sweet Ginger Soy Glaze

PrintPrint Recipe
  • Yield: 4-6 servings
  • Prep Time: 25 minutes
  • Passive Time: 20 minutes

Ingredients

For the glaze
  • 1 tablespoon (15 g) sesame oil
  • 1 tablespoon minced ginger
  • 1½ tablespoons minced garlic, about 4 cloves
  • ½ cup (120 g) soy sauce
  • 2 tablespoons (30 g) apple cider vinegar
  • ¼ cup (60 g) mirin, see notes*
  • ½ cup (170 g) Karo® Light Corn Syrup
  • ¼ cup (55 g) light brown sugar
  • 1 tablespoon (25 g) gochujang, see notes*
For the chicken
  • 1½ lbs (680 g) chicken breast or thighs, cut into bite-sized pieces
  • 2 teaspoons (30 g) mirin, see notes*
  • ½ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • Corn oil, for frying
  • ½ cup Sweet Ginger Soy Glaze, plus more for dipping
For the breading
  • ½ cup (62 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • 1 teaspoon onion powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
Garnish
  • Sesame seeds
  • Scallions

Directions

For the glaze
  1. In a small saucepan over medium heat, add the sesame oil, ginger, and garlic and cook for about 1 minute or until it becomes fragrant and slightly brown.
  2. Add the rest of the ingredients and stir until well combined.
  3. Reduce heat to medium-low and simmer for 15 minutes, or until the sauce has reduced by about half. It will be thin and won’t coat the back of a spoon, but it will thicken as it cools down.
  4. Remove the pan from the heat and let it cool for about 20 minutes. As the sauce cools, it will thicken into the consistency of honey. Store in an airtight glass container in the fridge for up to 5 days.
For the Korean fried chicken
  1. In a large bowl, combine the chicken, mirin, garlic powder, salt, and pepper until the pieces are evenly coated. Cover with plastic wrap and allow to sit for at least 30 minutes in the fridge.
  2. In a separate large bowl, whisk together the flour, cornstarch, onion powder, salt, and pepper. Toss the chicken pieces in the breading mix until they are lightly and evenly coated.
  3. Pour about 1½ inches of corn oil into a heavy-bottom pan (use a narrow and deep pan if possible). Attach a candy thermometer so it’s in the oil but not touching the bottom of the pot. Heat over medium-high heat to 350°F (180°C).
  4. Working with 7 to 8 pieces at a time, add the chicken to the hot oil and fry for 4–5 minutes, or until golden and crispy and the chicken’s internal temperature reaches 165°F (75°C) on an instant-read thermometer. Carefully remove the chicken from the oil and place them on a wire rack or a paper-towel-lined plate.
  5. Repeat the frying process with the remaining pieces of chicken.
  6. Bring the oil temperature back up to 350°F (180°C). Once hot enough, place the fried chicken bites back into the oil for an additional 2 minutes until golden brown. Remove from the oil and set on the wire rack to drain again. (Frying the chicken twice ensures it's extra crispy!)
  7. Transfer the cooked chicken to a large mixing bowl and add the Sweet Ginger Soy Glaze. Toss until coated on all sides then serve garnished with sesame seeds and scallions. (If your Sweet Ginger Soy Glaze is too cold or too thick, heat the glaze over medium-low heat first, then add the chicken and stir well until the chicken pieces are evenly coated.)

Notes

If you can’t find mirin in your local grocery store, try one of these substitutes!

  • • 2 tablespoon (30 g) sake + 1 tablespoon (13 g) granulated sugar
  • • 2 tablespoon (30 g) sweet sherry + 1 teaspoon (4 g) granulated sugar
  • • 2 tablespoon (30 g) rice vinegar + 1 tablespoon (13 g) granulated sugar


If you can’t find gochujang in your local grocery store, try using 1 teaspoon of red pepper flakes or sriracha instead.

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print image

Sweet Ginger Soy Glaze

Ingredients

  • 1 tablespoon (15 g) sesame oil
  • 1 tablespoon minced ginger
  • 1½ tablespoons minced garlic, about 4 cloves
  • ½ cup (120 g) soy sauce
  • 2 tablespoons (30 g) apple cider vinegar
  • ¼ cup (60 g) mirin, see notes*
  • ½ cup (170 g) Karo® Light Corn Syrup
  • ¼ cup (55 g) light brown sugar
  • 1 tablespoon (25 g) gochujang, see notes*
  • 1½ lbs (680 g) chicken breast or thighs, cut into bite-sized pieces
  • 2 teaspoons (30 g) mirin, see notes*
  • ½ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • Corn oil, for frying
  • ½ cup Sweet Ginger Soy Glaze, plus more for dipping
  • ½ cup (62 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • 1 teaspoon onion powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • Sesame seeds
  • Scallions

Directions

  • In a small saucepan over medium heat, add the sesame oil, ginger, and garlic and cook for about 1 minute or until it becomes fragrant and slightly brown.
  • Add the rest of the ingredients and stir until well combined.
  • Reduce heat to medium-low and simmer for 15 minutes, or until the sauce has reduced by about half. It will be thin and won’t coat the back of a spoon, but it will thicken as it cools down.
  • Remove the pan from the heat and let it cool for about 20 minutes. As the sauce cools, it will thicken into the consistency of honey. Store in an airtight glass container in the fridge for up to 5 days.
  • In a large bowl, combine the chicken, mirin, garlic powder, salt, and pepper until the pieces are evenly coated. Cover with plastic wrap and allow to sit for at least 30 minutes in the fridge.
  • In a separate large bowl, whisk together the flour, cornstarch, onion powder, salt, and pepper. Toss the chicken pieces in the breading mix until they are lightly and evenly coated.
  • Pour about 1½ inches of corn oil into a heavy-bottom pan (use a narrow and deep pan if possible). Attach a candy thermometer so it’s in the oil but not touching the bottom of the pot. Heat over medium-high heat to 350°F (180°C).
  • Working with 7 to 8 pieces at a time, add the chicken to the hot oil and fry for 4–5 minutes, or until golden and crispy and the chicken’s internal temperature reaches 165°F (75°C) on an instant-read thermometer. Carefully remove the chicken from the oil and place them on a wire rack or a paper-towel-lined plate.
  • Repeat the frying process with the remaining pieces of chicken.
  • Bring the oil temperature back up to 350°F (180°C). Once hot enough, place the fried chicken bites back into the oil for an additional 2 minutes until golden brown. Remove from the oil and set on the wire rack to drain again. (Frying the chicken twice ensures it's extra crispy!)
  • Transfer the cooked chicken to a large mixing bowl and add the Sweet Ginger Soy Glaze. Toss until coated on all sides then serve garnished with sesame seeds and scallions. (If your Sweet Ginger Soy Glaze is too cold or too thick, heat the glaze over medium-low heat first, then add the chicken and stir well until the chicken pieces are evenly coated.)