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Soy Garlic Korean Fried Chicken Recipe

Soy Garlic Korean Fried Chicken Recipe You'll Crave Forever

This Soy Garlic Korean Fried Chicken Recipe is a quick fix for weeknight dinners and a crowd-pleaser that combines sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Wings or Drumsticks Thighs can be used for juicier bites.
  • 1 cup Cornstarch Can replace with potato starch.
  • 1 cup Flour Use gluten-free flour for gluten-free options.
  • 1 teaspoon Salt Adjust to suit your taste.
  • 1 teaspoon Black Pepper Adjust to suit your taste.
For the Batter
  • 1 teaspoon Garlic Powder Use fresh minced garlic for a bolder taste.
  • 1 teaspoon Baking Powder Makes the batter lighter.
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 3/4 cup Cold Water Ice-cold is best for fantastic results.
For Frying
  • as needed cups Oil for Frying Maintain a steady temperature.
For the Soy Garlic Sauce
  • 1/2 cup Soy Sauce Feel free to use tamari for gluten-free.
  • 3 tablespoons Honey Maple syrup is a great vegan substitute.
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Vinegar Personalize with your choice of vinegar.
  • 2 tablespoons Minced Garlic Freshly minced is always best.
  • 1 tablespoon Grated Ginger
  • 1 tablespoon Sesame Oil Adjust according to your preference.
  • 1 teaspoon Red Pepper Flakes Adjust or omit for milder tastes.
  • 2 teaspoons Cornstarch mixed with Water Thickens the sauce.

Equipment

  • Large mixing bowl
  • Wire rack
  • Heavy-bottomed pot
  • Small pot
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Coating: Combine cornstarch, flour, salt, black pepper, garlic powder, and baking powder in a large mixing bowl. Whisk until well blended.
  2. Create Batter: In a separate bowl, whisk together egg and cold water. Gradually add to dry ingredients, mixing gently.
  3. Coat Chicken: Dip chicken pieces into batter, ensuring an even coating, then let excess batter drip off.
  4. First Frying: Heat oil to 350°F (175°C). Fry chicken in batches for 6-7 minutes until golden brown. Drain on a wire rack.
  5. Rest Chicken: Allow fried chicken to rest on a wire rack for 5 minutes.
  6. Second Frying: Increase oil temperature to 360°F (180°C). Fry chicken for another 5 minutes until extra crispy.
  7. Make Sauce: Combine soy sauce, honey, brown sugar, vinegar, minced garlic, and grated ginger in a small pot. Bring to a boil.
  8. Thicken Sauce: Mix cornstarch with water to create a slurry. Stir into the boiling sauce and cook until thickened.
  9. Coat Chicken in Sauce: Toss fried chicken in prepared sauce until well coated. Serve hot.

Notes

Double frying is key for the best crispy texture. Serve immediately for optimal flavor and texture.