Soy Garlic Chicken Recipe Korean
I have yet to meet a person who doesn’t like fried chicken… except my mom. She claims to have an allergy to chicken that makes her nauseous – even the smell. What a sad story for such a great chef.
As an adult, I feel like I appreciate chicken a lot more than the average person because I have no experience with it. I enjoyed my occasional Popeyes and KFC shows until boom – Korean Fried Chicken became a craze. Bonchon, BBQ Chicken, Choongman, ChiMc, these Korean fried chicken chains are all booming across the country. And it makes sense – fried chicken tastes great with cold beer, an American staple.
My aunt makes amazing Korean fried chicken wings (better than any fried chicken place) and here is my attempt at her recipe. The sweet soy garlic sauce combined with a hint of spice and that extra crunch will have you licking your fingers.
Some tips from the kitchen:
Many KFC recipes call for potatoes or cornstarch. That’s the secret to extra crispiness.
The double frying process creates a crispier, crispier exterior. Optional, but highly recommended.
If you don’t want to use wings/thighs, this recipe works with any cut of chicken! Try it with tenders, thighs, breasts, etc.
I see some recipes add a few tablespoons of panko breadcrumbs to the potato/cornmeal – this will make the chicken crispier. For a gluten-free option, skip the flour altogether and just use potato starch or cornstarch.
Use neutral oil for frying. I’m using canola oil, but peanut oil, vegetable oil, avocado oil, sunflower oil, soybean oil, etc. are good substitutes.
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Ingredients
- 2-2.5 lbs. Chicken Wings/Drums
- 3 Tbsp. Rice Wine (Soju, Mirin, etc.)
- 1 Tsp. Grated Ginger
- 2 Tsp. Garlic, Minced
- 1 Egg
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Potato or Corn Starch
- Salt and Pepper to Taste
- Neutral Oil, for Frying
- Garlic Soy Sauce
- 2 Tbsp. Butter
- 1/4 Cup Soy Sauce
- 4-5 Cloves Garlic, Minced
- 2 Tbsp. Honey
- 1 Tbsp. Brown Sugar
- 1 Tsp. Red Pepper Flakes
- 2 Tsp. Sesame Oil
- 1-2 Red/Green Chili Peppers, Sliced
- Toasted Sesame Seeds for Garnish
Instructions
- Marinate chicken with rice wine, grated ginger, minced garlic, salt, and pepper. Set aside for 30 minutes to 1 hour.
- Dip marinated chicken in egg, flour, and cornstarch.
- Heat oil to 350 degrees F. Fry chicken for 7-8 minutes. Drain on wire rack or paper towel-lined tray. Rest for 10 minutes.
- To make glaze, melt butter in skillet. Add remaining glaze ingredients and simmer until browned (coats back of spoon).
- Heat oil to 375 degrees F. Fry chicken again for 2-3 minutes or until cooked through. Rest again on wire rack.
- Toss fried chicken in soy garlic sauce, garnish with toasted sesame seeds and serve immediately.
