For the Extra-Crispy Korean Fried Chicken, I also made J. Kenji Lopez-Alt’s Sweet Soy-Ginger Glaze.

For this sauce, soy sauce, rice vinegar, mirin, brown sugar, garlic, ginger, gochugaru, and roasted sesame oil are heated in a saucepan until the sugar dissolves.

A cornstarch slurry is added and the mixture is boiled until “slightly reduced and thickened.” After cooling sesame seeds and sliced scallions are stirred in.

This was our favorite of the two sauces for the Korean fried chicken. What isn’t to like? It’s sweet and salty. I think it would’ve helped to have reduced a bit more. It was pretty thin on the hot chicken and a lot dripped off onto the plate.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.