Taiwanese Crispy Fried Chicken with Soy Glaze

Are you ready for some finger-licking good Taiwanese Crispy Fried Chicken with Soy Glaze?

These chicken wings and drumettes crispy and golden brown on the outside and juicy and moist on the inside. The fried chicken is tossed in a sweet and savory soy glaze that will get you reaching for more! I will be sharing a few more game day finger foods over the next couple of days. All you need is a big glass of ice-cold beer, and you are ready for Superbowl! 

I love watching football but love Game Day food even more! Usually, I would be watching Superbowl at a local sports bar eating wings and nachos, or having a potluck at my friend’s house. Since this year is a little bit different, I wanted to share some of my favorite finger food that you can make at home so even if you don’t watch football, you can enjoy delicious food while watching the halftime show. 

My Taiwanese Crispy Fried Chicken with Soy Glaze will BLOW YOUR MIND.

The crispy fried chicken on its own is already impressive but topped with a sticky glaze; these chicken wings are on a whole other level. Here are a few tips that I swear by when it comes to making Taiwanese Fried Chicken: 

1. Marinate the Chicken: I always marinate the chicken before frying it. It helps tenderize the chicken but also keeps the chicken meat juicy and flavourful. 
2. Make a Batter: A light batter will help the coating stick, making it extra crispy. 
3. Let it Rest: this is a SUPER crucial step; let the chicken rest for 5 minutes after coating it with Tapioca Starch; this will help the starch stick to the skin and not fall while you are frying. 
4. DOUBLE FRY: I know I say this step is optional, but double frying the chicken will guarantee it to be extra crispy! 

Ingredients 

2lb Chicken Wings and Drumettes 

10 cloves of Garlic 

2 tbsp of Five Spice Powder 

8 tbsp of Soy Sauce 

1 Egg

3 tbsp of Corn Starch 

½ cup of Tapioca Starch 

1.5 tbsp of Honey 

2.5 tbsp of Brown Sugar 

1 tbsp of Sesame Seeds 

1. Marinate the chicken with 5 cloves of garlic (grated), 1 tbsp of Five Spice Powder, and 2 tbsp of Soy Sauce. Set it aside for 30 minutes 
2. After 30 minutes, add 1 egg and 3 tbsp of corn starch, mix until chicken is fully coated in the batter. 
3. Coat the chicken with tapioca starch and let it REST FOR 5 MINUTES 
4. In a pan, add oil to fry. Once the oil is hot, add in the chicken wings and fry for 4-5 minutes or until the chicken is golden brown and crispy. Once it is crisp, remove and set aside. If you want the chicken to be extra crispy, double fry for 1-2 minutes 
5. In a separate pan, adds in 6 tbsp of Soy Sauce, 5 cloves of garlic (minced), 1.5 tbsp of honey, 2.5 tbsp of Brown Sugar, and 1 tbsp of Five Spice Powder. Turn the heat up to high and let it simmer for 1-2 minutes or until sugar is melted. 
6. Add in the fried chicken and toss the chicken in high heat for 1-2 minutes or until it is coated in the sauce. Finish with 1 tbsp of sesame seeds and garnish with green onion 

Print

Fried Chicken with Soy Glaze

Are you ready for some finger-licking good Taiwanese Crispy Fried Chicken with Soy Glaze? These chicken wings and drumettes crispy and golden brown on the outside and juicy and moist on the inside. The fried chicken is tossed in a sweet and savory soy glaze that will get you reaching for more! I will be sharing a few more game day finger foods over the next couple of days. All you need is a big glass of ice-cold beer, and you are ready for Superbowl!

Prep Time30 minutes mins

Active Time30 minutes mins

Course: Appetizer, Main Course, Side Dish

Yield: 4 People

Materials

• 2 lb Chicken Wings and Drumettes
• 10 cloves of Garlic
• 2 tbsp of Five Spice Powder
• 8 tbsp of Soy Sauce
• 1 Egg
• 3 tbsp of Corn Starch
• ½ cup of Tapioca Starch
• 1.5 tbsp of Honey
• 2.5 tbsp of Brown Sugar
• 1 tbsp of Sesame Seeds

Instructions

• Marinate the chicken with 5 cloves of garlic (grated), 1 tbsp of Five Spice Powder, and 2 tbsp of Soy Sauce. Set it aside for 30 minutes
• After 30 minutes, add 1 egg and 3 tbsp of corn starch, mix until chicken is fully coated in the batter.
• Coat the chicken with tapioca starch and let it REST FOR 5 MINUTES
• In a pan, add oil to fry. Once the oil is hot, add in the chicken wings and fry for 4-5 minutes or until the chicken is golden brown and crispy. Once it is crisp, remove and set aside. If you want the chicken to be extra crispy, double fry for 1-2 minutes
• In a separate pan, adds in 6 tbsp of Soy Sauce, 5 cloves of garlic (minced), 1.5 tbsp of honey, 2.5 tbsp of Brown Sugar, and 1 tbsp of Five Spice Powder. Turn the heat up to high and let it simmer for 1-2 minutes or until sugar is melted.
• Add in the fried chicken and toss the chicken in high heat for 1-2 minutes or until it is coated in the sauce. Finish with 1 tbsp of sesame seeds and garnish with green onion

Notes

1. Marinate the Chicken: I always marinate the chicken before frying it. It helps tenderize the chicken but also keeps the chicken meat juicy and flavourful. 
2. Make a Batter: A light batter will help the coating stick, making it extra crispy. 
3. Let it Rest: this is a SUPER crucial step; let the chicken rest for 5 minutes after coating it with Tapioca Starch; this will help the starch stick to the skin and not fall while you are frying. 
4. DOUBLE FRY: I know I say this step is optional, but double frying the chicken will guarantee it to be extra crispy!