Soy Sauce Glazed Chicken Drumettes: Crispy Perfection
Enjoy a Cold Beer with Crispy Soy Sauce Glazed Chicken Drumettes
I bought some chicken drumettes and decided to make a perfect beer snack.
Main Ingredients
- 1.2kg Chicken Drumettes
- Plenty of Cooking Oil for frying
- 3 cups Chicken Frying Mix (tempura flour)
- Approx. 2 cups Water (for batter consistency)
Marinade for Drumettes
- 1 Tbsp Minced Garlic
- 1/2 cup Soju (Korean rice wine)
- Generous amount of Herb Salt
Soy Sauce Glaze Ingredients
- 100ml Soy Sauce
- 1 cup Water
- 3 Tbsp Sugar
- 6 Tbsp Corn Syrup (or maltose syrup)
- A pinch of Ground Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Garlic
- 1/2 cup Soju (Korean rice wine)
- Generous amount of Herb Salt
Soy Sauce Glaze Ingredients
- 100ml Soy Sauce
- 1 cup Water
- 3 Tbsp Sugar
- 6 Tbsp Corn Syrup (or maltose syrup)
- A pinch of Ground Black Pepper
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, rinse the 1.2kg of chicken drumettes thoroughly. Place them in a large bowl. Add the marinade ingredients: 1 tablespoon of minced garlic, 1/2 cup of soju, and a generous amount of herb salt. Gently mix and massage the ingredients into the drumettes, ensuring they are evenly coated. Let them marinate for about 15-20 minutes for the flavors to penetrate.
Step 2
While the drumettes are marinating, prepare the batter for frying. In a separate bowl, add 3 cups of chicken frying mix.
Step 3
Gradually add water to the frying mix, stirring as you go. Aim for a consistency that is not too thin, just thick enough to coat the drumettes well. You might need about 2 cups of water, but adjust as needed based on the flour type.
Step 4
Pour a generous amount of cooking oil into a deep frying pan or wok, enough to submerge the drumettes halfway. Heat the oil over medium heat. To test if the oil is ready, dip a chopstick into it; if small bubbles form around it, the oil is hot enough.
Step 5
Dip each marinated drumette into the batter, ensuring it’s fully coated. Carefully place the battered drumettes into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy chicken.
Step 6
Fry the drumettes for about 3-5 minutes for the first fry. Once they start turning golden brown, remove them from the oil, drain excess oil, and let them cool slightly. This initial fry cooks the inside and prepares them for maximum crispiness during the second fry.
Step 7
After the first fry and a brief cooling period, return the drumettes to the hot oil for a second fry. Fry for another 2-3 minutes until they achieve a deep golden brown color and become extra crispy. Double-frying ensures they stay crunchy even after glazing.
Step 8
Now, let’s make the delicious soy sauce glaze. In a small saucepan, combine 100ml of soy sauce, 1 cup (200ml) of water, 3 tablespoons of sugar, 1 tablespoon of minced garlic, 6 tablespoons of corn syrup, and a pinch of black pepper. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes, or until the sauce has reduced by about half.
Step 9
Once the sauce has thickened nicely, add the double-fried drumettes to the saucepan. Reduce the heat to low and quickly toss the drumettes in the glaze until they are evenly coated and have a nice sheen. Turn off the heat immediately to prevent the glaze from burning and the chicken from becoming soggy.
Step 10
Arrange the glazed drumettes attractively on a serving plate. You now have perfectly crispy on the outside, juicy on the inside, soy sauce glazed chicken drumettes – the ultimate snack to enjoy with your favorite cold beverage!
