This Korean Fried Chicken recipe offers an irresistible combination of crispy, flavorful, and juicy goodness. It’s so fun to make, and even more fun to eat. And the soy garlic sauce? Omg. So good. And it’s so insanely crispy, you won’t believe it!
Whether you enjoy it as a hearty meal or a finger-licking snack, I think you’ll agree that this is the only KFC you should be eating.
What is Korean Fried Chicken?
Korean fried chicken, or dakgangjeong, has its roots in traditional American fried chicken. Also known as “chikin” in Korea, it has evolved into a distinctive culinary creation with a Korean twist.
In the 1960s, Korean immigrants in the United States began adapting American fried chicken by incorporating their own flavors and techniques. They introduced double frying, which gives the chicken its signature crispy texture, and developed a range of flavorful sauces that accompany the dish.
What really sets Korean fried chicken apart from its American counterpart is its crispy texture.
Through a combination of the potato starch coating and the double frying technique, this chicken gets super crispy and stays crispy way longer than American fried chicken.
Ingredients for this Korean Fried Chicken Recipe with Soy Garlic Sauce
There are two components to this delicious, juicy chicken recipe: the chicken itself and the sticky soy garlic sauce.
The Chicken
We’re using a dry batter to coat our chicken. Here’s what you’ll need:
- Boneless, skinless chicken breast. You can really use any part of a chicken in this recipe. Korean fried chicken wings are super popular. Or if you like dark meat, go with boneless, skinless thighs. Anything works.
- Potato Starch. Although flour or corn starch could be used, potato starch is IT for getting this chicken insanely crispy, and keeping it crispy for longer.
- Mirin (rice wine). In a pinch, you can substitute sweet vermouth or sherry for mirin.
- Garlic Powder
- Salt
The Soy Garlic Sauce
- Soy Sauce. If you use gluten-free soy sauce or tamari, this entire recipe will be gluten free.
- Honey
- Brown Sugar
- Ginger
- Garlic
- Red Pepper Flakes. The amount of red pepper that’s called for in the recipe card gives this chicken a bit of a kick, but not too much. If you really want a spicy soy garlic sauce, increase the amount of red pepper flakes to 1/2 teaspoon or more, depending on your tolerance for heat.
How to make Korean Fried Chicken with Soy Garlic Sauce
To make this Korean fried chicken recipe, the first thing we’ll do is get the chicken into the dry batter and refrigerate it.
Simply toss the chicken pieces a mixture of potato starch, garlic powder and salt. Refrigerate it for at least one hour. I have refrigerated it overnight, which is completely okay. The point is to start with cold chicken.
Grab a heavy bottomed pan. I use cast iron, but any deep pan will work. It should be deep enough to accommodate 1 inch of oil.
Drop the chicken into the hot oil and let it cook until it’s browned. The first time you fry the chicken it should take about 8-10 minutes to get it browned. It will still look pale.
The second time you fry takes less time, about 2-3 minutes. It’s the second fry that will yield a super crunchy crust and a golden brown color.
Once your chicken is nice and golden brown, set it to rest on paper towels or a wire rack.
To make the soy garlic sauce, combine all of the ingredients in a saucepan except for the cornstarch. When you raise the heat on these ingredients, be sure to whisk it constantly and don’t walk away! It could quickly boil over.
Just keep whisking until it gets foamy. Then, lower the heat and stir in the slurry of cornstarch and water. This is what will get it nice and syrupy.
Once your sauce thickens, it’s time to toss it with the chicken in a large mixing bowl and eat!
How to Serve Korean Fried Chicken
Enjoy this Korean fried chicken with soy garlic sauce as an appetizer, game day snack, or main dish. The bite-sized pieces of lean chicken breast make it a perfect party dish.
You could also serve it as a main meal over sticky rice, alongside a heap of kimchi or pickled radishes, or even with a side of noodles. There’s no wrong answer when it comes to this delicious chicken recipe!
How to Store Korean Fried Chicken with Soy Garlic Sauce
If you find yourself with leftover Korean fried chicken, allow it to cool down to room temperature before storing.
Place your leftover chicken in an airtight container or wrap it tightly with plastic wrap. It’s important to keep the chicken away from moisture to preserve its crispness. It should keep in the fridge for up to 3 days.
How to Reheat Korean Fried Chicken
To bring back the crispy texture of your KFC, using the oven will give you the best results. Avoid microwaving, as it can make the chicken soggy. Instead, preheat your oven to around 350°F. Place the chicken on a baking sheet and heat it for about 5 to 18 minutes until it becomes hot and crispy again.
You could also reheat in the air fryer. Simply preheat the air fryer to around 375°F and cook the chicken for approximately 5 to 7 minutes until it’s heated through and crispy.
When you make this Korean fried chicken recipe with soy garlic sauce, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Asian-inspired recipes, try these:
For more finger food ideas, try these:
Korean Fried Chicken Recipe with Soy Garlic Sauce
Ingredients
- 2 lbs. boneless, skinless chicken breast
- 1 cup soy sauce
- 3/4 cup potato starch
- 2 Tbsp. mirin
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 Tbsp. ginger minced
- 2 cloves garlic minced
- 1/2 cup scallions (green onions) diced
- 1 Tbsp. cornstarch
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
- vegetable oil for frying
- sesame seeds garnish, optional
Instructions
- Cut the chicken into bite sized pieces. Toss the chicken in the mirin to coat.
- Combine potato starch, garlic powder and salt in a small bowl. Toss the dry mixture into the chicken so that the chicken is coated. Cover and refrigerate for at least 1 hour (up to overnight).
- Heat 3/4" of vegetable oil in a heavy bottomed pan. If you have a food thermometer, aim for an oil temperature of 175 degrees. If not, set the burner to medium heat.
- Drop the chicken pieces into the oil and fry until slightly browned, about 8-10 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Wait 1-2 minutes, then put the chicken back into the oil for an additional 2-3 minutes, until golden brown. Remove onto paper towels again.
- Combine soy sauce, honey, brown sugar, ginger, garlic and red pepper flakes in a small saucepan. In a separate bowl, make a slurry of 1 Tbsp. cornstarch and 2 Tbsp. water.
- Whisk the sauce ingredients together over medium heat until foamy. Watch carefully so that it doesn't boil over.Pour in the cornstarch slurry and whisk. Lower the heat. Simmer for 5-7 minutes, until sauce is thickened.
- Toss the chicken in the soy garlic sauce in a large bowl. Garnish with scallions and sesame seeds.
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