Soy Garlic Korean Fried Chicken Recipe KyoChon and Bonchon Chicken Style

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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