Soy Garlic Korean Fried Chicken Recipe KyoChon and Bonchon Chicken Style
Soy Garlic Korean Fried Chicken Recipe KyoChon and Bonchon Chicken Style is a medium Korean recipe that serves 4. 625 calories per serving. Recipe by FoodSpoon on YouTube.
Prep: 4 hrs 30 min | Cook: 55 min | Total: 5 hrs 40 min
Cost: $29.46 total, $7.37 per serving
Ingredients
- 3 lb Chicken Pieces (bone‑in pieces such as drumsticks, thighs, and wings)
- 1.5 cup Whole Milk (for brining; use fresh, not ultra‑pasteurized)
- 3 tsp Salt (for brine)
- 1 tsp Black Pepper (freshly ground)
- 8 cloves Garlic Cloves (4 chopped for brine, 4 minced for sauce)
- 12 g Fresh Ginger (about 1 tablespoon, 1 tsp grated for brine, 5 g sliced for sauce)
- 0.5 cup Jin Soy Sauce (Korean soy sauce, also called 진간장)
- 0.25 cup Mirin (Japanese sweet rice wine)
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Corn Syrup (light corn syrup)
- 2 tsp Toasted Sesame Oil (adds nutty aroma)
- 0.75 cup Brown Sugar (packed)
- 0.5 cup All-Purpose Flour (for coating mix)
- 0.75 cup Cornstarch (for coating mix)
- 0.33 cup Rice Flour (for coating mix, gives extra crispness)
- 0.5 tbsp Garlic Powder
- 0.5 tbsp Onion Powder
- 2 tsp Salt (for coating)
- 1 tsp Baking Powder
- 0.75 cup Cold Water (for wet batter, keep very cold)
- 4 cup Vegetable Oil (for deep frying; use a high smoke‑point oil)
Instructions
Prepare the Milk Brine
In a large mixing bowl combine 1½ cups whole milk, 3 tsp salt, 1 tsp black pepper, 4 chopped garlic cloves, and 1 tsp grated ginger. Stir until the salt dissolves.
Time: PT5M
Brine the Chicken
Add the 3 lb chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (overnight is best).
Time: PT4H
Make the Soy‑Garlic Glaze
While the chicken brines, combine ½ cup Jin soy sauce, ¼ cup mirin, 2 tbsp rice wine vinegar, 2 tbsp corn syrup, 2 tsp toasted sesame oil, and ¾ cup packed brown sugar in a small saucepan. Add the remaining 4 minced garlic cloves and 5 g sliced ginger. Whisk, bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 10 minutes until slightly thickened.
Time: PT10M
Temperature: Medium low heat
Prepare the Dry Coating Mix
In a separate bowl whisk together ½ cup all‑purpose flour, ¾ cup cornstarch, ⅓ cup rice flour, ½ tbsp garlic powder, ½ tbsp onion powder, 2 tsp salt, and 1 tsp baking powder. Set aside.
Time: PT5M
Make the Wet Batter
In another bowl whisk ¾ cup cold water with the dry coating mix until the batter resembles a thin pancake batter—smooth and pourable but not runny.
Time: PT5M
Dry and Coat the Chicken
Remove the chicken from the brine 30 minutes before cooking. Drain and pat each piece completely dry with paper towels. Lightly dust each piece with a little of the dry coating mix, shake off excess, then dip into the wet batter, allowing excess to drip off.
Time: PT10M
Heat Oil for First Fry
Fill the deep pot with enough vegetable oil to submerge the chicken (about 4 cups). Heat to 350°F (176°C) using a thermometer.
Time: PT10M
Temperature: 350°F
First Fry (Initial Cook)
Working in small batches, carefully lower the coated chicken into the oil. Fry for 8‑10 minutes, turning once, until the coating is set but not yet golden. Remove and place on a wire rack to rest.
Time: PT30M
Temperature: 350°F
Rest and Increase Oil Temperature
Let the fried pieces rest on the rack for 15 minutes. Meanwhile, raise the oil temperature to 375°F (190°C).
Time: PT15M
Temperature: 375°F
Second Fry (Crisping)
Return the chicken to the hot oil in batches and fry for 2‑3 minutes until the coating turns deep golden‑brown and ultra‑crisp. Remove and set on the wire rack.
Time: PT9M
Temperature: 375°F
Glaze with Soy‑Garlic Sauce
While the chicken is still hot, brush each piece generously with the prepared soy‑garlic glaze. Allow the glaze to set for a couple of minutes.
Time: PT5M
Serve
Transfer the glazed chicken to a serving platter. Serve immediately with steamed rice or a simple salad.
Time: PT5M
Nutrition Facts
- Calories
- 625
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains soy, Contains sesame
Allergens: Milk, Soy, Wheat, Sesame
Ingredient Substitutions
- Instead of Chicken Pieces: Chicken thighs only, Chicken breast (will be less juicy)
- Instead of Whole Milk: Buttermilk, Kefir
- Instead of Salt: Kosher salt (adjust volume)
- Instead of Black Pepper: White pepper
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Jin Soy Sauce: Regular soy sauce (use slightly less)
- Instead of Mirin: Honey diluted with water (1:1)
- Instead of Rice Wine Vinegar: Apple cider vinegar (use slightly less)
- Instead of Corn Syrup: Honey, Maple syrup
- Instead of Toasted Sesame Oil: Regular sesame oil (use less)
- Instead of Brown Sugar: Dark muscovado sugar
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Rice Flour: Tapioca flour
- Instead of Garlic Powder: Granulated garlic
- Instead of Onion Powder: Granulated onion
- Instead of Salt (for coating): Sea salt
- Instead of Baking Powder: Baking soda (use ¼ tsp)
- Instead of Cold Water: Ice water
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Deep Pot or Dutch Oven
- Thermometer
- Wire Rack
- Tongs
- Small Saucepan
- Fine Mesh Sieve (optional)
- Plate or Tray (optional)
Critical Steps — Do Not Skip
- Brining the chicken in milk for at least 4 hours
- Patting the chicken completely dry before coating
- Maintaining a thin batter consistency (like a thin pancake batter)
- Keeping oil temperature steady at 350°F for the first fry and 375°F for the second fry
- Double‑frying to achieve an ultra‑crisp crust
Chef Tips from the Video
- For extra aroma, add a pinch of toasted sesame seeds to the glaze just before serving.
- Use a mix of rice flour and cornstarch for the lightest, most airy crust.
- If you prefer less sweetness, reduce the brown sugar to ½ cup.
Troubleshooting
Batter is too thick and sticks to the chicken.
Add a teaspoon of ice‑cold water at a time until the batter flows like thin pancake batter.
Chicken turns soggy after the first fry.
Make sure the chicken is completely dry before coating and maintain oil at 350°F; avoid overcrowding.
Sauce becomes grainy.
Whisk continuously while simmering and strain through a fine mesh sieve before using.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to restore crispness.
Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a freezer bag. Up to 1 month. Re‑heat directly from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The milk brine can be prepared the night before; keep chicken submerged in the refrigerator.
- Soy‑garlic glaze can be made up to 2 days ahead and reheated gently.
- Dry coating mix can be stored in an airtight container for several weeks.
Frequently Asked Questions
What is the cultural significance and history of Korean fried chicken in Korean cuisine?
Korean fried chicken, known as "chikin" or "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried chicken arrived in Korea. It evolved into a distinct style with a double‑fried, ultra‑crisp crust and a variety of sweet‑spicy or soy‑garlic glazes, making it a staple for gatherings, late‑night meals, and street food culture.
What are the traditional regional variations of Korean fried chicken in Korean cuisine?
In Korea, you’ll find several regional twists: Seoul‑style often uses a sweet soy‑garlic glaze like this recipe; the southern city of Busan favors a spicy gochujang‑based sauce; Jeju Island adds a touch of citrus with yuzu; and the northern region sometimes incorporates a milder soy‑soy sauce glaze without garlic.
How is Korean fried chicken traditionally served in Korea?
Korean fried chicken is typically served hot, placed on a wire rack to stay crisp, and accompanied by pickled radish (danmuji), a side of steamed rice, and often a cold beer (known as "chimaek" – chicken and maekju). It can also be served with lettuce leaves for wrapping.
What occasions or celebrations is Korean fried chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular dish for casual gatherings, sports‑watching parties, late‑night street food outings, and especially for "chimaek" evenings. It’s also a common comfort food during holidays like Chuseok and Lunar New Year when families gather.
How does Korean fried chicken fit into the broader Korean cuisine tradition?
Korean cuisine emphasizes balance of flavors and textures. Fried chicken adds a crunchy, savory element that complements the often spicy, fermented, and pickled side dishes found in Korean meals, creating a harmonious contrast of crispness and umami.
What are the authentic traditional ingredients for Korean fried chicken versus acceptable substitutes?
Authentic ingredients include Korean soy sauce (jin ganjang), rice flour, cornstarch, and toasted sesame oil. Acceptable substitutes are regular soy sauce (use slightly less), all‑purpose flour for rice flour, and light corn syrup or honey for the sweetener.
What other Korean dishes pair well with Korean fried chicken?
Korean fried chicken pairs beautifully with classic side dishes such as kimchi, pickled radish (danmuji), Korean coleslaw (myeolchi), and a bowl of soft steamed rice. A cold Korean barley tea (bori‑sacha) or a crisp lager also complements the richness.
What makes Korean soy‑garlic fried chicken special or unique in Korean cuisine?
The signature lies in the double‑fry technique that creates a light, airy crust, and the soy‑garlic glaze that balances salty, sweet, and umami flavors without overwhelming heat. This combination delivers a glossy, finger‑licking finish that’s distinct from other fried chicken styles.
What are the most common mistakes to avoid when making Korean soy‑garlic fried chicken at home?
Common pitfalls include not patting the chicken dry, using a batter that’s too thick, overheating the oil (which burns the coating), and overcrowding the pot (which drops the oil temperature and makes the chicken greasy). Following the brine, dry‑coating, and double‑fry steps precisely prevents these issues.
Why does this Korean soy‑garlic fried chicken recipe use a milk brine instead of a traditional saltwater brine?
Milk contains proteins and fats that help break down muscle fibers, resulting in a more tender and juicy chicken. The lactose also adds a subtle sweetness that complements the soy‑garlic glaze, while the acidity helps the coating adhere better.
Can I make Korean soy‑garlic fried chicken ahead of time and how should I store it?
Yes. You can brine the chicken up to 24 hours ahead, and the glaze can be prepared 2 days in advance. After frying, store the chicken in an airtight container in the refrigerator for up to 3 days and re‑heat in a preheated oven at 350°F to regain crispness.
What does the YouTube channel FoodSpoon specialize in?
The YouTube channel FoodSpoon focuses on easy‑to‑follow, home‑cooked recipes from around the world, emphasizing clear step‑by‑step visuals, practical cooking tips, and approachable techniques for everyday cooks.
How does the YouTube channel FoodSpoon's approach to Korean cooking differ from other Korean cooking channels?
FoodSpoon blends traditional Korean flavors with Western kitchen equipment and simplifies techniques—like using a standard deep pot and thermometer—making authentic Korean dishes accessible without specialized tools, whereas many Korean channels assume a fully stocked Korean pantry and equipment.
Last updated: September 2, 2026
