Korean Fried Chicken with Soy Garlic Glaze is one of those irresistible dishes that will have you licking your fingers clean. Crunchy on the outside, juicy on the inside, and doused in an addictively sweet and savory sauce – it’s no wonder this Korean take on fried chicken has become a global sensation.
About the Recipe
If you’re a fried chicken fan, get ready to fall in love. This authentic Korean recipe combines thin, crispy chicken with an incredible glossy glaze that’s bursting with umami goodness from soy sauce, garlic, ginger, and just the right balance of sweet and savory notes.
Why You’ll Love This Recipe
Fried chicken is always a crowd-pleaser, but this Korean version takes it to new heights of deliciousness. The contrast of the super-crispy exterior with tender, juicy chicken is heavenly. And that sauce? Sweet, savory, garlicky perfection that you’ll want to drizzle over everything.
Korean Fried Chicken with Soy Garlic Glaze
Cooking Tips
For maximum crunch, double fry the chicken pieces. Fry them briefly first, let them rest for 5 minutes, then fry again until deep golden brown. Use a deep fry or candy thermometer to keep the oil at the ideal 350°F temperature. Let the sauce cool slightly before tossing with the chicken so it thickens up nicely.
Serving and Storing Suggestions
This makes a fun, casual meal to share with friends or family. Serve with steamed rice, kimchi, and cold beer or soju. Fried chicken is best enjoyed right away while hot and crispy. However, leftovers can be stored covered in the fridge for 2-3 days and recrisped in a hot oven.
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Korean Fried Chicken with Soy Garlic Glaze
Ingredients
- 250 gms Chicken Drumsticks
- Salt as per taste
- Oil as required
- 3/4 cup Cornflour (mixed with 1/4 cup of water)
For the Soy Garlic Glaze:
- 2 tbsp Light Soya Sauce
- 1 to 2 tbsp Chinese Cooking Wine
- 1 tbsp Honey
- 1 to 2 tbsp Water
- 2 tbsp Brown Sugar
- 1/2 tsp Garlic (finely chopped)
- 1/4 tsp Ginger (grated)
- 1 tsp Cornflour (mixed with 1 tblsp water)
Instructions
- Mix all the glaze ingredients in a bowl, except cornstarch.
- Transfer to a pan over medium flame.
- Simmer for 3 to 4 minutes or until sugar has fully dissolved.
- Add the cornstarch and cook until it starts to thicken.
- Remove and keep aside in a warm place.
- Heat oil in a deep frying pan.
- Sprinkle salt on the chicken and roll them in the cornstarch.
- Add them to the hot oil and deepfry for about 6 to 8 minutes.
- Remove and keep aside for 5 minutes.
- Add them to the pan and fry for another 5 minutes.
- Drain excess oil.
- Transfer the fried chicken to a bowl with a tightfitting lid (or use a resealable bag).
- Add the soy garlic glaze and toss well until evenly coated.
- Remove and serve.
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Frequently Asked Questions
Can I bake the chicken instead of frying?
For that signature crispy texture, frying is really best. However, you can bake the chicken at 400°F until cooked through, then toss with the sauce before broiling for 2-3 minutes until caramelized.
What kind of soy sauce should I use?
Regular (not light) soy sauce works well for its deeper color and richer flavor in the glaze. You can also try using a thicker soy sauce like kecap manis or traditional Korean ganjang.
Can I make this dish gluten-free?
To make it gluten-free, use a gluten-free all-purpose flour blend instead of the cornstarch coating. And substitute the soy sauce with tamari or coconut aminos.
How do I reheat leftovers?
For best results, reheat any leftovers on a wire rack set over a baking sheet in a 400°F oven until heated through and crispy again, about 10 minutes.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, you can use chicken broth, apple juice or cider, or dry sherry in the glaze instead. Just avoid anything too sweet.
