Baked Korean Chicken with Soy Yuzu Glaze
- Baked Korean Chicken:
- 4 pounds chicken wings and drumettes
- 2 tablespoons baking powder
- ½ teaspoon salt
- cooking spray
- 2 scallions, sliced thin
- ¼ cup toasted walnuts, chopped
- Soy Yuzu Glaze:
- ¼ cup soy sauce
- 2 tablespoons raw cane sugar
- ¼ cup yuzu jam
- 2 tablespoons water
- 4 cloves garlic, sliced thin
- 1 (1/2 inch) piece ginger, peeled and sliced thin
- Preheat oven to 425°F (220°C).
- Pat dry chicken wings and drumettes with paper towel. Toss chicken in baking powder and season with salt in a large bowl.
- Line a baking sheet with aluminum foil and place a cooling rack to fit in baking sheet. Spray to coat rack with cooking oil. Lay out chicken pieces in one layer, not touching each other.
- Bake chicken for 40 minutes. Take out baking sheet and flip each piece. Bake until chicken is golden and crisp, about 20 more minutes.
- Make soy yuzu glaze while chicken is in the oven. Add all ingredients in a small skillet and whisk to combine. Bring to a boil over medium heat. Reduce the heat to a low and simmer until liquid is reduced by half. Turn off heat and let rest. As it cools, it will thicken a little more.
- Place baked chicken in a large bowl and drizzle half of glaze all over. Toss to coat chicken with glaze all around. Garnish with scallions and walnuts. Serve immediately.
You can slather the soy yuzu glaze on other dishes, like chicken breast or fish. You can find Korean yuzu marmalade (yuja-cheong) in many Asian markets. Feel free to sub in orange marmalade for a hint of orange flavor instead of yuzu flavor.
What others are saying
Laura Griffin says:
I normally eat Korean fried chicken, so the baked version is delicious and a bit healthier. My sister and I go crazy for this recipe. So good!
Greg Jones says:
Delicious chicken, lots of flavor! The soy yuzu glaze is also a favorite. One tip - make a double batch because they're gonna go fast and then you'll be wanting more.