Soy Garlic Korean Fried Chicken: Crispy, Savory Perfection!
Soy garlic Korean fried chicken is a crispy, flavorful dish that has gained worldwide popularity. The golden crunch of the chicken pairs perfectly with the rich, savory soy garlic sauce—a well-balanced blend of gochujang, soy sauce, and garlic, creating a sweet and umami-packed flavor. Typically served as fried chicken wings, this dish can also be enjoyed in various other fried chicken styles.
The secret to its irresistible texture lies in its double-frying technique, which results in an ultra-thin, shatteringly crisp crust while keeping the meat tender and juicy. Whether you’re savoring it alongside an ice-cold beer as part of ChiMaek (a Korean tradition of pairing fried chicken with beer) or enjoying it as a standalone meal, this dish is a guaranteed crowd-pleaser.
Korean fried chicken has become a culinary phenomenon, with major chains like Bonchon and Gyochon Chicken introducing their unique twists. While some variations, like yangnyeom chicken, incorporate a spicy red sauce, soy garlic remains a fan favorite for its rich, garlicky depth. With secret ingredients, such as ketchup and hot sauce, and its association with Korea’s vibrant drinking culture, this dish is more than just a meal—it’s an experience. One bite, and you’ll be hooked.
What Makes This Recipe Irresistible
If you’re craving fried chicken with an incredibly crisp, golden crust, this Korean fried chicken recipe is just what you need. Unlike American fried chicken, which tends to have a thicker breading, this version uses potato starch and a double-frying method to create an extra crunchy texture.
The sauce brings the perfect balance of sweet, salty, and umami flavors, making every bite bold and deeply satisfying. No wonder it’s a party favorite—once you try it, you won’t be able to stop reaching for another piece!
Best of all, it’s surprisingly easy to make. Most ingredients can be found at your local grocery store, and if you can’t find a premade Korean fried chicken mix, a simple homemade batter works just as well. With just a few steps, you’ll achieve a beautifully crisp crust that locks in the chicken’s rich flavors. Whether you’re a seasoned cook or frying for the first time, this recipe will guide you through every step to get the best results.
Key Ingredients for the Perfect Crunch
Choosing the Right Chicken
The choice of chicken plays a key role in achieving the best results. Depending on your preference, you can use boneless chicken breasts, boneless thighs, chicken wings, or even a whole chicken. Bone-in pieces like drumsticks are an excellent choice for extra juiciness and tenderness.
Achieving the Crispy Coating
The secret to a perfectly crispy, golden crust lies in the coating. Mixing all-purpose flour, cornstarch, and potato starch creates a light yet crunchy texture while baking powder enhances crispiness. Seasoning with garlic powder, onion powder, ginger powder, salt, and pepper ensures that every bite is packed with flavor.
Preparing the Batter
A well-made batter is crucial for achieving the signature crunch. Mixing cold water with Korean fried chicken mix or a blend of all-purpose flour and cornstarch creates a perfectly sticky, deep-fried coating. For added depth, a splash of rice wine, mirin, sherry, or sweet vermouth brings a subtle umami touch to the chicken.
The Frying Process
For the best results, use a neutral oil with a high smoke point, such as canola, vegetable, sunflower, or peanut oil. These oils ensure an even, crispy fry without overpowering the chicken’s natural flavors. Maintaining the right oil temperature is key to achieving that perfect crunch if you’re using a deep fryer.
Crafting the Soy Garlic Sauce
The rich, savory soy garlic sauce is what sets this dish apart. A good-quality soy sauce, gluten-free soy sauce, or tamari forms the perfect base. Minced garlic, combined with honey, brown sugar, and a pinch of red pepper flakes, creates a caramelized, sweet-savory glaze that coats the crispy chicken beautifully.
Finishing Touches and Garnishes
A little extra care in the final steps elevates the dish even further. Melting butter into the sauce adds a rich, toasty depth, while a drizzle of sesame oil enhances its nutty aroma. To finish, sprinkle toasted sesame seeds and finely chopped green onions over the chicken for a fresh, classic garnish. The result? An irresistibly crispy, flavorful dish that embodies the essence of Korean fried chicken.
Serving & Storage Tips
Best Ways to Serve This Dish
- Pair with steamed rice, kimchi fried rice, or tteokbokki for a full meal.
- Serve with pickled radish or cucumber vinegar salad to balance the flavors.
- For a Korean street food twist, enjoy it with crispy French fries or inside a sandwich.
- Pair with beer (ChiMaek) or a refreshing soda for the full experience.
Best Ways to Store & Reheat
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Store in a zip bag for up to 2 months (avoid stacking pieces).
- Reheat in the oven: Bake at 350°F (180°C) for 10-15 minutes.
- Use an air fryer: Heat at 375°F for 5-7 minutes.
- Avoid microwaving, as it can make the coating soggy.
Final Thoughts
Soy garlic Korean fried chicken is the ultimate combination of crispy, juicy, and flavorful. Its double-fried technique guarantees a delicate yet crunchy coating, while the rich soy garlic sauce adds an irresistible balance of sweetness and umami. Whether you’re serving it for a party, a casual meal, or as part of a ChiMaek night, this dish never fails to impress. Plus, with simple ingredients and easy preparation, anyone can recreate this beloved Korean favorite at home. Once you take a bite, you’ll understand why this dish has become a global sensation—crispy, saucy, and utterly addictive!
(FAQs) About Soy Garlic Korean Fried Chicken
1. Why is Korean fried chicken so crispy?
Korean fried chicken is extra crispy due to its double-frying method, which removes excess moisture from the crust. The use of potato starch also contributes to its light, crackly texture.
2. Can I make this dish without deep frying?
Yes! While deep frying gives the best results, you can use an air fryer or bake the chicken in the oven. For air frying, coat the chicken lightly with oil and cook at 375°F (190°C) for 20-25 minutes, flipping halfway.
3. What’s the best oil for frying Korean fried chicken?
Neutral oils with a high smoke point, such as canola, vegetable, sunflower, or peanut oil, work best for frying as they don’t overpower the chicken’s flavor.
4. Can I make the soy garlic sauce in advance?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge for up to a week. Reheat gently before tossing it with the fried chicken.
5. How do I keep my fried chicken crispy for longer?
To keep fried chicken crispy, place it on a wire rack instead of paper towels after frying. If serving later, reheat in an oven or air fryer rather than a microwave.
6. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use tamari or a gluten-free soy sauce in the marinade and sauce.
7. What side dishes go well with soy garlic Korean fried chicken?
Popular side dishes include kimchi, pickled radish, tteokbokki (spicy rice cakes), cucumber salad, or steamed rice to balance the rich flavors of the chicken.
Soy garlic Korean fried chicken is not just a dish—it’s an experience. With its unbeatable crunch, savory-sweet sauce, and versatile serving options, this recipe is a must-try for any fried chicken lover! 🍗🔥
Soy Garlic Korean Fried Chicken Recipe
Equipment
- Mixing Bowls – For marinating and coating
- Deep Skillet / Dutch Oven / Wok – For frying
- Wire Rack & Baking Sheet – For draining excess oil and resting fried chicken
- Kitchen Brush – For evenly coating the sauce
- Tongs – For handling chicken while frying
- Measuring Cups & Spoons – For precise ingredient measurements
- Oven or Air Fryer – For reheating leftovers
Ingredients
- 500 g Boneless chicken breasts or as preferred
- 500 g Boneless chicken thighs optional
- 500 g Chicken wings optional
- 1 Whole chicken cut into pieces
- 500 g Bone-in chicken or drumsticks for juicier bites
- ¾ cup All-purpose flour 90g
- ½ cup Cornstarch 60g
- ¼ cup Potato starch 30g
- ½ tbsp Baking powder
- 1 tbsp Garlic powder
- ½ tbsp Onion powder
- ½ tbsp Ginger powder
- 1 tbsp Salt
- ½ tbsp Black pepper
- 1 cup Korean fried chicken mix or substitute with flour-cornstarch mix
- ¾ cup Cold water adjust as needed for consistency
- 1 tbsp Rice wine mirin, sherry, or sweet vermouth
- 3-4 cups Canola oil vegetable oil, sunflower oil, or peanut oil—enough for deep frying
- 2 tbsp Soy sauce gluten-free soy sauce, or tamari
- 4 cloves Garlic cloves minced
- 1 tbsp Honey
- 1½ tbsp Brown sugar
- ½ tbsp Red pepper flakes adjust to spice preference
- 1 tbsp Butter
- 1 tbsp Sesame oil
- 1 tbsp Toasted sesame seeds
- 2 tbsp Green onion finely chopped
Instructions
- Preparing the Chicken
- Cut the chicken breasts or thighs into small, even pieces.
- In a large mixing bowl, combine the chicken with salt, pepper, rice wine, grated garlic, and grated ginger.
- Let it marinate for at least 10 minutes, or for deeper flavor, refrigerate overnight.
- Coating the Chicken
- In a separate bowl, mix the all-purpose flour, baking powder, and cornstarch to create the crispy coating.
- Dredge each chicken piece in the mixture, ensuring an even coating.
- Let the coated chicken rest for a few minutes before frying.
- Frying the Chicken
- Heat neutral cooking oil (canola, vegetable, peanut, or sunflower) in a deep skillet, Dutch oven, or wok to 350°F (175°C).
- Fry the chicken in batches for 7-8 minutes, or until light golden brown.
- Remove the chicken from the oil and place it on a wire rack to rest for 10 minutes.
- Increase the oil temperature to 375°F (190°C) and fry again for 2-3 minutes to achieve an extra crispy finish.
- Transfer the chicken to a cooling rack to drain excess oil.
- Making the Soy Garlic Sauce
- Melt butter in a pan over medium heat.
- Add minced garlic and cook for 1 minute, stirring continuously.
- Stir in soy sauce, tamari, or gluten-free soy sauce.
- Add honey, brown sugar, red pepper flakes, and black pepper.
- Simmer for 5-7 minutes until the sauce thickens.
- Coating & Garnishing
- Toss the fried chicken in the soy garlic sauce, ensuring each piece is evenly coated.
- Garnish with toasted sesame seeds, fresh green onion, and a drizzle of sesame oil for added aroma.
- Sprinkle crushed peanuts while the chicken is still warm to help them adhere better.
