These crispy bites of chicken are glazed with a sweet and salty soy caramel sauce. They make a great game day snack or meal.
If you’ve gotten sick of my healthier recipes, here’s a little break. These crunchy pieces of chicken are fried and then coated in a sticky sweet and salty glaze, inspired by Korean-style fried chicken. (Hopefully, the soy caramel didn’t make you think of a coffee drink.)
I didn’t realize how close we were getting to the end of football season (I usually only watch the Super Bowl) until I stepped off the plane last Sunday and could barely make my way through the enormous crowd gathered at the bar and blocking all the walk paths while people watched the Colts v. Broncos game.
So that got me thinking of game-day snacks because let’s face it, that’s the best part of watching the Super Bowl right? Which is why I found myself in the kitchen testing out this soy caramel chicken recipe. I love how these turned out. Stick a couple of toothpicks in ’em and they are ready to be devoured with eyes glued to the tv.
Korean fried chicken is typically twice-fried. For these, I kept it simple and only fried them once, using vodka and cornstarch to make them extra crunchy. Then I glazed the chicken with this addicting sauce. These smell and taste great!
Soy Caramel Chicken
- 1 lb boneless chicken thighs or chicken breast cut into bite-sized pieces
- 3/4 cup cornstarch
- egg white of 1 extra large egg
- 2 tbsp vodka
- vegetable oil for frying
for the sauce:
- 1 tbsp low sodium soy sauce (see note)
- 1/2 - 1 tbsp fish sauce
- 1/4 cup caramel sauce
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp red pepper flakes or sriracha
- 1 tsp cornstarch + 1 tbsp water
- Heat oil in wok or other pot being used for frying to medium high heat. Make sure you have at least 1 inch of oil in your pot. Whisk vodka and egg white in a small bowl. Place cornstarch in a separate small bowl. Dip chicken pieces in egg white and then coat in cornstarch. Gently place into heated oil and fry until pale golden brown. Work in small batches until all of the chicken is fried. Place finished chicken pieces on a plate lined with paper towels to soak up excess oil.
- In a small saucepan, heat all sauce ingredient except cornstarch and water and bring to a low boil, stirring constantly with a large wooden spoon. Simmer until sauce begins to thicken and the flavors of all the ingredients have come through, about 2 minutes. Mix cornstarch and water in a small bowl until cornstarch is completely dissolved. Pour into boiling mixture and stir until sauce boils and thickens more. Brush chicken pieces with glaze. Garnish with fresh scallions if desired. Serve with toothpicks if being used as a game day snack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.