Sweet and Savory Soy Chicken (Gan Jang Chicken)
Make the Best Soy Chicken at Home, Even Better Than the Restaurant!
My children absolutely adore chicken, to the point where they’d jump out of bed for it! While we often ordered delivery, I decided to recreate a restaurant-quality soy chicken using their favorite part: chicken drumettes. This recipe delivers crispy exteriors and chewy interiors, offering a taste remarkably similar to your favorite chicken joint. Let’s quickly whip up these delicious soy drumettes!
Chicken Ingredients- 700g chicken drumettes
- 1 cup potato starch (approx. 120g)
- 500ml milk
- A pinch of herb salt
- 3 cups cooking oil for deep frying (enough to submerge drumettes)
- 2 Tbsp almond flour
Sweet & Savory Soy Sauce- 4 Tbsp soy sauce (60ml)
- 5 Tbsp corn syrup or oligodang (75ml)
- 1 Tbsp sugar (15g)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp mirin or cooking sake (30ml)
- 1/2 cup water (100ml)
- 4 Tbsp soy sauce (60ml)
- 5 Tbsp corn syrup or oligodang (75ml)
- 1 Tbsp sugar (15g)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp mirin or cooking sake (30ml)
- 1/2 cup water (100ml)
Cooking Instructions
Step 1
Begin by thoroughly washing the chicken drumettes under running water. To eliminate any gamey or unpleasant odors, place the drumettes in a bowl and pour enough milk to completely submerge them. Let them soak in the refrigerator for 30 minutes. This step not only removes odors but also helps tenderize the chicken.
Step 2
After soaking in milk, drain the drumettes using a colander and rinse them again under cold water. Pat them dry, then sprinkle generously with herb salt. Let them marinate in the refrigerator for another 20 minutes for enhanced flavor.
Step 3
Take a large resealable plastic bag and add 1 cup of potato starch. Place all the marinated drumettes into the bag. Seal the bag tightly and shake vigorously to ensure an even and thick coating of starch on each drumette. Dust off any excess starch before proceeding.
Step 4
Heat about 3 cups of cooking oil in a deep pan over medium heat until it reaches the right temperature for frying. Carefully add the starch-coated drumettes, ensuring not to overcrowd the pan. Fry them until they turn a light golden brown. Frying over medium heat is crucial to ensure the chicken cooks through evenly without burning the exterior.
Step 5
Once the drumettes are lightly golden from the first fry, remove them from the oil and place them on a plate lined with paper towels. Let them cool for a few minutes. This cooling period helps to crisp up the coating.
Step 6
After the drumettes have cooled slightly, reheat the oil to a slightly higher temperature. The second fry is key to achieving maximum crispiness. Be careful not to over-fry; a brief dip in the hot oil is sufficient to achieve the perfect crunch.
Step 7
Frying the drumettes twice results in a richer, deeper golden color and an exceptionally crispy texture that you’ll hear with every bite. They are almost ready to be sauced!
Step 8
In a small saucepan, combine all the soy sauce ingredients: 4 Tbsp soy sauce, 5 Tbsp corn syrup, 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp mirin, and 1/2 cup water. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat. Cook until the sauce slightly thickens and begins to bubble.
Step 9
Add the twice-fried drumettes to the thickened soy sauce. Reduce the heat to very low and quickly toss the drumettes to coat them evenly with the sauce. It’s important to move quickly to prevent the sauce from burning.
Step 10
Finally, sprinkle in the 2 Tbsp of almond flour and toss gently one last time to coat. This adds a wonderful nutty flavor and texture, completing your amazing homemade soy chicken! Serve immediately for the best taste experience. Enjoy your delicious creation!
