Soy glazed Korean fried chicken has been my ultimate obsession ever since I first tried it at a tiny restaurant in Seoul. The sound of that impossibly crispy coating giving way to tender chicken, all coated in a sticky, savory-sweet glaze, was pure magic! I’ve spent years perfecting my own homemade Korean fried chicken soy glaze, experimenting with different flours and glazes until I landed on this recipe. It captures that perfect balance of sweet and savory, with just the right amount of garlic and ginger. If you’re looking for the best soy glazed Korean fried chicken recipe that’s easy enough for a weeknight but impressive enough for guests, you’ve found it. Let’s get cooking!
Why You’ll Love This Soy Glazed Korean Fried Chicken
Get ready to fall in love with this incredible dish. Here’s why it’s a winner:
- Unbeatable Crunch: That signature double-fried crispiness is absolutely addictive.
- Perfectly Tender Chicken: Each bite is juicy and tender thanks to the rice flour batter.
- Flavor Explosion: The sweet and savory soy garlic glaze is a taste sensation.
- Easy to Make: This soy garlic Korean fried chicken recipe is surprisingly straightforward for home cooks.
- Customizable Heat: Easily adjust the spice level with chili or gochujang.
- Impressive Presentation: Garnish with sesame seeds and green onions for a restaurant-worthy look.
- Versatile Serving: It’s perfect as an appetizer or a main course.
- Authentic Taste: You’ll get that true Korean style fried chicken experience right in your kitchen.
Ingredients for Soy Glazed Korean Fried Chicken
Gather these items for the ultimate crispy, sticky chicken experience. The secret to that incredible crunch in this soy garlic Korean fried chicken lies in the batter and the double-fry method. We’re using rice flour for maximum crispiness and a simple yet powerful soy glaze.
- 2 lbs chicken drumsticks (or wings, boneless thigh meat) – choose your favorite cut!
- 1 cup rice flour – this is key for that extra crispy coating!
- ½ cup cornstarch – works with rice flour for ultimate crispiness
- 1 tsp baking powder – creates a lighter batter
- 1 tsp kosher salt – for seasoning the batter
- ½ tsp black pepper – adds a little zing
- 1 tsp garlic powder – for foundational flavor
- 1 tsp onion powder – complements the garlic
- 1 cup cold sparkling water – the bubbles help make the coating airy
- 1 tbsp rice or white vinegar – tenderizes the chicken slightly
- Oil for deep frying (vegetable or peanut oil) – you’ll need enough to submerge the chicken
- ¼ cup low-sodium soy sauce – the base of our savory glaze
- ¼ cup honey or brown sugar – for that essential sweet stickiness
- 1 tbsp rice vinegar – adds a touch of tang to the glaze
- 2 tbsp mirin (optional) – adds depth and sweetness to the Korean fried chicken soy glaze
- 4 cloves garlic, minced or grated – potent flavor
- 1 tsp fresh ginger, grated – for that signature zing
- 1 tsp sesame oil – for a nutty aroma
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry) – to thicken the glaze
- Toasted sesame seeds (optional garnish)
- Thinly sliced green onions (optional garnish)
- Chopped fresh chili or gochujang (optional garnish) – for a spicy kick
How to Make Soy Glazed Korean Fried Chicken
Making this incredibly crispy and flavorful chicken is easier than you think! We’ll achieve that signature crunch with a rice flour batter and a perfectly balanced soy glaze. Get ready for the best homemade Korean fried chicken!
- Step 1: First things first, preheat your oil for deep frying to 350°F (175°C). While the oil heats up, prepare your chicken. Pat the chicken drumsticks thoroughly dry with paper towels – this is crucial for a crispy coating. Lightly season them with salt and pepper.
- Step 2: In a large bowl, whisk together the rice flour, cornstarch, baking powder, salt, garlic powder, and onion powder. Pour in the cold sparkling water and rice vinegar. Whisk until you have a smooth, relatively thin batter that will coat the chicken. It should look like thin pancake batter.
- Step 3: Now, let’s make that irresistible Korean fried chicken soy glaze. In a small saucepan, combine the low-sodium soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), minced garlic, grated ginger, and nutty sesame oil. Bring this mixture to a gentle simmer over medium heat for about 5-7 minutes.
- Step 4: Stir in the cornstarch and water slurry into the simmering glaze. Continue to cook, stirring constantly, for another 1-2 minutes until the glaze thickens to a beautiful, glossy consistency. It should coat the back of a spoon. Remove from heat and set aside.
- Step 5: Working in batches to avoid overcrowding the fryer, dip each seasoned chicken piece into the batter, letting any excess drip off. Carefully lower the battered chicken into the hot oil. Fry the chicken for 8-10 minutes for wings, or 12-14 minutes for drumsticks, until they are a deep golden brown and wonderfully crispy. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken and drain it on a wire rack set over a baking sheet.
- Step 6: For the ultimate, shatteringly crisp texture that defines soy garlic Korean fried chicken, we’re going to double-fry! Increase the oil temperature to 375°F (190°C). Carefully return the fried chicken to the hot oil in batches and fry for an additional 2-3 minutes until even crispier. Drain again on the wire rack.
- Step 7: Place your perfectly fried chicken in a large, clean bowl. Drizzle generously with the prepared soy garlic glaze. Toss gently until every piece is coated in that sticky, savory goodness.
- Step 8: Garnish your amazing soy glazed Korean fried chicken with toasted sesame seeds, thinly sliced green onions, or chopped fresh chili for a little heat, if desired. Serve immediately and enjoy the crunch!
Pro Tips for the Best Soy Glazed Korean Fried Chicken
Achieving that perfect crispy exterior and sticky glaze is all about a few key techniques. Follow these tips for the ultimate homemade Korean fried chicken!
- Rice flour is your best friend: Seriously, don’t skip it! Rice flour is essential for that shatteringly crisp coating that traditional wheat flour just can’t match.
- Don’t overcrowd the fryer: Frying in batches keeps the oil temperature stable, which is crucial for crispy, evenly cooked chicken. Overcrowding lowers the oil temp and results in greasy, soggy chicken.
- Double-fry for ultimate crispiness: This step is non-negotiable for true Korean fried chicken. The second fry at a higher temperature crisps up the already cooked chicken beautifully.
- Control your glaze consistency: Make sure your soy garlic Korean fried chicken glaze is thick enough to coat, but not so thick it becomes clumpy. A cornstarch slurry is your secret weapon here.
What’s the secret to perfect Soy Glazed Korean Fried Chicken?
The absolute secret is the combination of a thin rice flour batter and the double-frying technique. This ensures an incredibly crispy crust that holds up to the delicious Korean fried chicken soy glaze.
Can I make Soy Glazed Korean Fried Chicken ahead of time?
You can prepare the chicken by coating it in batter and frying it once, then refrigerate it. Reheat it in a 375°F oven for 10-15 minutes before tossing with the glaze and serving. The glaze can also be made a day ahead.
How do I avoid common mistakes with Soy Glazed Korean Fried Chicken?
A common mistake is using a thick batter; yours should be thin and watery for that crackly crust. Also, ensure your oil is at the correct temperature for both frying stages to prevent greasy chicken.
Best Ways to Serve Soy Glazed Korean Fried Chicken
This incredible soy glazed Korean fried chicken is so versatile, it works perfectly as a show-stopping appetizer or a satisfying main course. For an authentic Korean experience, serve it alongside some quick pickled radishes or a refreshing cucumber salad to cut through the richness. A side of steamed white rice is also a fantastic choice, soaking up any extra glaze. If you want to create a truly memorable meal, consider pairing your soy garlic Korean fried chicken with some kimchi fried rice or a simple steamed broccoli.
Nutrition Facts for Soy Glazed Korean Fried Chicken
This recipe for soy glazed Korean fried chicken is incredibly delicious, but it’s also quite indulgent. When you’re enjoying this flavorful dish, keep these approximate nutritional values in mind. Remember that exact figures can vary based on specific ingredient choices and portion sizes.
- Calories: 550 (estimated per serving)
- Fat: 30g (estimated)
- Saturated Fat: 8g (estimated)
- Protein: 35g (estimated)
- Carbohydrates: 35g (estimated)
- Fiber: 2g (estimated)
- Sugar: 18g (estimated)
- Sodium: 850mg (estimated)
Nutritional values are estimates and may vary based on specific ingredients used and serving size.
How to Store and Reheat Soy Glazed Korean Fried Chicken
Leftover soy glazed Korean fried chicken is still delicious, but it’s best enjoyed fresh for maximum crispiness. If you do have some that needs storing, make sure to let it cool completely before packing. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled chicken. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. This is a great way to have a taste of this delicious Korean style fried chicken soy glaze on hand.
Reheating is key to reviving some of that crispiness. The best method is to reheat it in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and slightly crisped. Avoid microwaving, as it tends to make the chicken soggy. You can also use an air fryer on a similar temperature for a few minutes!
Frequently Asked Questions About Soy Glazed Korean Fried Chicken
Can I make the Korean fried chicken soy glaze ahead of time?
Absolutely! The Korean fried chicken soy glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just gently reheat it on the stovetop over low heat until warm and pourable before tossing with your freshly fried chicken. It’s a great way to streamline the process when you’re ready to serve.
What kind of oil is best for deep frying this soy glazed Korean fried chicken?
For the best results with your soy garlic Korean fried chicken, I recommend using a neutral oil with a high smoke point, such as peanut oil or vegetable oil. These oils can handle the high temperatures needed for deep frying without burning, ensuring a clean flavor and perfect crispiness.
Can I bake or air fry this soy glazed Korean fried chicken instead of deep frying?
While deep frying is the traditional and best method for achieving that signature ultra-crispy texture of soy glazed Korean fried chicken, you can try baking or air frying for a lighter version. For baking, arrange the battered chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 30-40 minutes, flipping halfway. For air frying, cook at 380°F (190°C) for about 15-20 minutes, shaking the basket periodically. The coating won’t be quite as crispy as deep-fried, but it’s a good alternative.
Why is my Korean fried chicken glaze not sticky enough?
If your soy sauce Korean fried chicken glaze isn’t getting sticky, it might be an issue with the consistency. Make sure you’re using the cornstarch slurry (cornstarch mixed with water) as directed and simmering it long enough for it to thicken properly. If it still seems too thin, you can always make a little extra slurry and whisk it in until you reach your desired sticky consistency.
Variations of Soy Glazed Korean Fried Chicken You Can Try
While this classic soy glazed Korean fried chicken recipe is fantastic on its own, there are so many fun ways to switch it up! I love experimenting, and these variations offer something for everyone. Whether you’re looking for a different flavor profile or a lighter cooking method, these ideas will inspire your next batch of crispy chicken.
- Spicy Soy Glazed Korean Fried Chicken: For those who love a kick, amp up the heat! Stir in a tablespoon or two of gochujang (Korean chili paste) or a pinch of red pepper flakes into the glaze. You can even add some chopped fresh chili for garnish.
- Sweet Soy Korean Fried Chicken: If you prefer a sweeter profile, increase the honey or brown sugar in the glaze to ½ cup and consider adding a splash of mirin for extra depth. This makes for an incredibly addictive sweet and savory experience.
- Air Fryer Korean Fried Chicken Soy Glaze: Want that crispy goodness without deep frying? Toss your double-battered chicken pieces in an air fryer basket and cook at 380°F (190°C) for about 15-20 minutes, shaking halfway through. Toss with the glaze afterward. The texture won’t be exactly the same as deep-fried, but it’s a delicious lighter option.
- Gochujang Soy Glazed Korean Fried Chicken: Combine the best of both worlds by creating a gochujang-forward glaze. Mix your standard soy glaze with a generous amount of gochujang for a spicy, savory, and slightly sweet flavor that’s truly irresistible.
Soy Glazed Korean Fried Chicken: 2 Secrets
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy sticky, crispy, and crave-worthy soy glazed Korean fried chicken made with a rice flour batter. This recipe delivers the ultimate crunch with a savory-sweet soy garlic glaze.
Ingredients
- 2 lbs chicken drumsticks (or wings, boneless thigh meat)
- 1 cup rice flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cold sparkling water
- 1 tbsp rice or white vinegar
- Oil for deep frying (vegetable or peanut oil)
- ¼ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 1 tbsp rice vinegar
- 2 tbsp mirin (optional)
- 4 cloves garlic, minced or grated
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Toasted sesame seeds (optional garnish)
- Thinly sliced green onions (optional garnish)
- Chopped fresh chili or gochujang (optional garnish)
Instructions
- Pat chicken drumsticks dry with paper towels. Season lightly with salt and pepper.
- In a large bowl, combine rice flour, cornstarch, baking powder, salt, garlic powder, and onion powder. Add cold sparkling water and vinegar; whisk until smooth. The batter should be thin but cling to chicken.
- In a small saucepan, combine soy sauce, honey, rice vinegar, mirin (if using), garlic, ginger, and sesame oil. Simmer for 5-7 minutes. Stir in cornstarch slurry and simmer for 1-2 minutes until thickened into a glossy glaze.
- Heat oil to 350°F (175°C). Working in batches, dip chicken pieces into batter, let excess drip off, and carefully lower into hot oil. Fry for 8-10 minutes (wings) or 12-14 minutes (drumsticks) until deep golden brown and crispy. Ensure internal temperature reaches 165°F (74°C). Drain on a wire rack.
- For extra crispiness, double-fry each piece for 2-3 minutes after the initial rest.
- Place fried chicken in a large bowl. Drizzle with the soy garlic glaze and toss gently to coat.
- Garnish with sesame seeds, green onions, or chili if desired.
Notes
- Using rice flour in the batter is key for achieving a super crispy coating.
- Ensure the oil temperature is maintained for optimal frying.
- Double-frying significantly enhances the crispiness of the Korean fried chicken.
- The soy garlic glaze can also be used as a dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Deep Frying, Double Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Soy Glazed Korean Fried Chicken, Korean Fried Chicken Soy Glaze, Soy Garlic Korean Fried Chicken, Crispy Korean Fried Chicken, Homemade Korean Fried Chicken