Soy Garlic Korean Fried Chicken Recipe
Soy garlic Korean fried chicken is a crispy, flavorful dish coated in a sweet and savory soy garlic sauce. Using a double-frying technique, the result is extra crunchy chicken with tender, juicy meat inside. With its rising popularity through chains like Bonchon and Gyochon, this dish has countless variations, from spicy yangnyeom chicken to classic ChiMaek pairings, making it an irresistible culinary experience.
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.
Notes
Double-Frying for Extra Crispiness: The secret to ultra-crispy Korean fried chicken is the double-fry technique. The first fry cooks the chicken, while the second fry creates an airy, crunchy exterior.
Resting Between Fries: Letting the chicken rest for 10 minutes after the first fry allows moisture to escape, ensuring the second fry gives it the perfect crisp texture.
Choosing the Right Oil: Use neutral oils with high smoke points, such as canola, vegetable, or peanut oil, to prevent burning and enhance the light, crispy texture.
Balancing the Sauce: Adjust the sweetness and spice level of the soy garlic sauce to your preference by increasing or decreasing the honey and red pepper flakes.
Marination for Maximum Flavor: Marinating the chicken for at least 30 minutes (or overnight) intensifies the flavor, making each bite more savory and aromatic.
Alternative Cooking Methods: If you prefer a healthier version, try air-frying or baking the chicken at 400°F (200°C) for 25 minutes, flipping halfway through.
Reheating for Freshness: To retain crispiness when reheating leftovers, use an air fryer at 350°F (175°C) for 5-7 minutes instead of microwaving.
Perfect Pairing: Serve this dish with pickled radish (chicken mu) and a cold beer (ChiMaek style) for an authentic Korean experience.
Customizing the Texture: Using potato starch in the coating adds an extra crunch, but if unavailable, cornstarch will still deliver a light, crispy bite.
Make It Spicier: Add gochujang or extra red pepper flakes for a bolder, spicier version of this popular dish.