Baked Korean (Fried) Chicken

As promised, I finally tackled the task of making my favorite Korean Fried Chicken. However, this recipe isn't technically fried. I used my recipe for Baked Crispy Chicken Wings instead of double frying the chicken to obtain the extra crunchy texture I love about Korean Fried Chicken, but a little healthier. And I used the Roasted Garlic Soy Glaze recipe I found from Food Republic as the glaze for the chicken. The result is this crunchy, garlicky, finger-lickin' goodness. This recipe uses a ton of garlic. So if you don't like garlic, or are worried about kissing someone after this meal, this isn't for you. But if you really want to ward off some vampires and love Korean Fried Chicken, you have to give this a try. This makes a lot of sauce, so you can use whatever you need for your chicken and save the rest in an airtight container and store in the refrigerator for use whenever you want to feed your Korean Fried Chicken craving.

prepared Baked Crispy Chicken wings, keep warm
1 cup pureed roasted garlic (see note below)
3/4 cup white wine
1/2 cup sugar
1 cup soy sauce
2 cups chicken broth
toasted sesame seeds for garnish

1) Dissolve sugar in white wine. Pour wine mixture, soy sauce and chicken broth in a medium saucepan. Whisk in pureed roasted garlic. Bring mixture to a simmer over medium heat. Once it begins to simmer, lower heat to medium-low. Continue simmering until the sauce has reduced to about half and has thickened a bit, about 45 minutes to an hour. Remove from heat and allow to cool for about 5 minutes.

2)  Take about 1/4 cup of the sauce and toss with the prepared chicken wings to coat. Let sit for about 2 minutes for the chicken to absorb the sauce. Sprinkle sesame seeds for garnish and serve immediately. Store remaining sauce in an airtight container in the refrigerator.

**Note: To make roasted garlic, cut off about a quarter of the top of the bulb of garlic. Drizzle oil on exposed garlic cloves and sprinkle with a pinch of salt. Wrap garlic bulb loosely in foil and roast in the oven, preheated at 400 deg F, for 20-30 minutes. Allow to cool for a few minutes and then squeeze the cloves out of its casings. 


This recipe requires about 10-12 bulbs of garlic.