Soy Garlic Korean Fried Chicken

Crispy, sticky, and oh-so-addictive—that’s what Soy Garlic Korean Fried Chicken is all about!

It’s the perfect mix of crunchy fried chicken coated in a sweet, savory, and garlicky glaze that you’ll want to drizzle over everything.

If your family loves takeout, this is even better because you can make it at home (and trust me, it’s easier than you think!).

My kids are obsessed with this, and it’s always a hit at family dinners or game nights. Ready to bring some magic to your kitchen? Let’s do this!

this recipe!

What You’ll Need

For the Chicken:

• 2 lbs chicken wings or drumettes
• 1 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Oil for frying (about 4 cups)

For the Soy Garlic Sauce:

• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1/2 tsp grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

Garnishes (Optional):

• Chopped green onions
• Toasted sesame seeds

Pro Tips

1. Double Fry for Extra Crispiness: Fry the chicken twice—once to cook through, and a second time for that extra crunch!
2. Use Fresh Garlic: Minced fresh garlic gives the sauce the best flavor. Don’t skip it!
3. Pat Chicken Dry: Before coating with cornstarch, pat the chicken wings dry with a paper towel. This helps them get crispy.
4. Sauce Last: Don’t coat the chicken with sauce until you’re ready to eat; it’ll stay crispy longer.
5. Make it Kid-Friendly: If your kids don’t like spice, skip the ginger or reduce it to make the flavor milder.

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Tongs
• Deep fryer or heavy-bottomed pot for frying
• Paper towels
• Saucepan
• Whisk

Substitutions and Variations

• Chicken: Use boneless chicken thighs for an easier-to-eat option.
• Sweetener: Swap honey with maple syrup or agave for a different sweetness.
• Soy Sauce: Use low-sodium soy sauce if you’re watching salt intake.
• Add Heat: Stir in 1 tsp of gochujang or sriracha for a spicy kick!

Make-Ahead Tips

• The sauce can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it gently before coating the chicken.
• Fry the chicken once (first fry) and let it cool. You can do the second fry just before serving.

How to Make Soy Garlic Korean Fried Chicken

Step 1: Prep the Chicken

In a mixing bowl, toss the chicken wings with salt, pepper, and garlic powder. Coat each piece evenly with cornstarch and shake off the excess.

Step 2: Fry the Chicken (First Fry)

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the chicken in small batches for 6–8 minutes until pale and cooked through. Remove and let them rest on a paper towel-lined plate.

Step 3: Make the Soy Garlic Sauce

In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes, then stir in the cornstarch slurry. Cook until the sauce thickens slightly, about 1–2 minutes

Step 4: Fry the Chicken (Second Fry)

Raise the oil temperature to 375°F (190°C). Fry the chicken again for 2–3 minutes until golden brown and crispy.

Step 5: Toss in Sauce

Transfer the fried chicken to a large bowl and drizzle the soy garlic sauce over it. Toss until evenly coated.

Tips for Leftovers and Storage

• Store leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer at 375°F to crisp it back up.

Conclusion

There you have it—restaurant-quality Soy Garlic Korean Fried Chicken made right at home! It’s crispy, flavorful, and totally irresistible. I can’t wait to hear how your family loves it. Let me know in the comments how it turned out or if you added your own twist. Happy cooking! 😊