Glazing the chicken in a combination of honey and mustard bolstered with soy sauce and apple cider vinegar blankets them in a mirror-like sheen that caramelizes in the oven. Cutting the chicken ...

This Korean fried chicken is crispier ... Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. For the sweet soy sauce, put the soy, mirin, rice wine vinegar ...

Return to the oven and roast for another 10 minutes. Step 3: Tuck the plum halves around the chicken pieces and spoon over the soy sauce. If there isn’t much liquid in the tray, add a few ...

Food & Wine readers love these fried chicken dishes for irresistible dinners ... exterior on these wings from Eric Kim's Aunt Georgia. Soy sauce and brown sugar join forces for a sticky glaze ...

Soy sauce: I use low-sodium soy sauce. If using dark soy sauce, reduce the amount to half, as it has a stronger flavor. Honey ...

Our mum would marinate a big batch of chicken on Sunday night, then freeze small portions of it. Mix together the soy sauce and honey. Place the chicken in a bowl and pour over the marinade.

When I was growing up, my brothers and I call these “Mom’s chicken ... the soy sauce mixture, so they are completely coated. I double-dip the wings – once soon after they have been fried ...