The ultimate Korean fried chicken
The ultimate Korean fried chicken! is a medium Asian Fusion recipe that serves 4. 620 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $10.13 total, $2.53 per serving
Ingredients
- 24 cloves Garlic Cloves (peeled)
- 2 whole Bananas (ripe, peeled)
- 1 cup Soy Sauce (low‑sodium preferred)
- 0.5 cup Brown Sugar (packed)
- 0.5 cup Honey (raw honey)
- 0.5 cup Rice Wine (Chinese Shaoxing wine)
- 1 tablespoon Sesame Oil (toasted)
- 1 tablespoon Cornstarch (mixed with equal water to form slurry)
- 2 pounds Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
- 2.5 cups All‑Purpose Flour (sifted)
- 0.5 cup Cornstarch (for batter)
- 1 tablespoon Salt (kosher)
- 1 tablespoon MSG (optional)
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1.5 teaspoons Baking Powder
- 1 teaspoon Turmeric
- 1 teaspoon Curry Powder
- 1 teaspoon Hot Paprika (smoked optional)
- as needed Water (add to batter until thin)
- 1 teaspoon Dried Parsley (for garnish)
Instructions
Sauté Garlic and Make Garlic‑Banana Puree
Heat a small amount of oil in the wok, add the 24 peeled garlic cloves and sauté until fragrant, about 2‑3 minutes. Transfer to the blender, add the peeled bananas and blend until completely smooth.
Time: PT5M
Temperature: medium heat
Prepare the Sweet‑Savory Sauce
Into the blender with the puree, add 1 cup soy sauce, 0.5 cup brown sugar, 0.5 cup honey, 0.5 cup rice wine, and 1 tbsp toasted sesame oil. Blend briefly, then stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Time: PT4M
Combine Dry Coating Ingredients
In a large mixing bowl whisk together 2.5 cups AP flour, 0.5 cup cornstarch, 1 tbsp salt, 1 tbsp MSG, 2 tsp garlic powder, 2 tsp onion powder, 1.5 tsp baking powder, 1 tsp turmeric, 1 tsp curry powder, and 1 tsp hot paprika.
Time: PT5M
Make the Batter and Coat Chicken
Gradually add water to the dry mixture, whisking until the batter is thin enough to coat the back of a spoon. Add the cut chicken pieces, toss to fully coat, and let rest for 2 minutes.
Time: PT5M
Fry the Chicken
Heat the wok to 350°F (175°C) with enough oil for shallow frying. Working in batches, add the coated chicken and fry 5‑7 minutes, turning once, until golden brown and cooked through (internal temp 165°F). Transfer to a paper‑towel‑lined plate.
Time: PT12M
Temperature: 350°F
Reduce the Sauce
Return the blended sauce to the wok, increase heat to high and simmer, stirring frequently, until the mixture thickens and coats the back of a spoon, about 5 minutes.
Time: PT5M
Temperature: high heat
Combine Chicken with Sauce and Garnish
Add half of the fried chicken to the reduced sauce, toss quickly to coat evenly, then transfer to a serving plate. Sprinkle with 1 tsp dried parsley for color.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 2g
Dietary info: contains gluten, contains soy, contains sesame, not vegetarian, not vegan
Allergens: soy, wheat, sesame, MSG
Ingredient Substitutions
- Instead of Garlic Cloves: garlic paste
- Instead of Bananas: apple puree
- Instead of Soy Sauce: tamari
- Instead of Brown Sugar: coconut sugar
- Instead of Honey: maple syrup
- Instead of Rice Wine: dry sherry
- Instead of Sesame Oil: peanut oil
- Instead of Cornstarch: arrowroot powder
- Instead of Chicken Thighs, Boneless Skinless: chicken breast
- Instead of All‑Purpose Flour: cake flour
- Instead of Cornstarch: potato starch
- Instead of Salt: sea salt
- Instead of MSG: soy sauce
- Instead of Garlic Powder: fresh garlic
- Instead of Onion Powder: onion flakes
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Turmeric: curry powder
- Instead of Curry Powder: garam masala
- Instead of Hot Paprika: chili powder
- Instead of Dried Parsley: fresh parsley
Equipment Needed
- Wok or Large Skillet
- Blender or Food Processor
- Mixing Bowls
- Measuring Cups and Spoons
- Tongs
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Sauté garlic just until fragrant, not browned
- Maintain oil temperature at 350°F for crisp coating
- Reduce sauce to proper thickness before adding chicken
- Ensure batter is thin for a light, crunchy crust
Chef Tips from the Video
- For extra depth, add a splash of rice vinegar to the sauce during reduction
- Use a thermometer to monitor oil temperature for consistent results
- A pinch of sugar in the batter helps achieve a golden crust
Troubleshooting
Chicken skin becomes soggy instead of crispy
Make sure the oil is at 350°F before adding chicken and avoid crowding the pan; fry in small batches.
Sauce is too thin after reduction
Continue simmering uncovered or add a little extra cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Garlic tastes bitter
Do not over‑brown the garlic; remove from heat as soon as it becomes aromatic.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Can freeze cooked chicken pieces without sauce for up to 2 months; reheat and toss with fresh sauce
Room temperature: Do not leave at room temperature more than 2 hours
Make-Ahead Tips
- The garlic‑banana sauce can be prepared up to 24 hours ahead and stored refrigerated
- Coated chicken can sit in the batter for up to 30 minutes before frying, covered
- Reheat leftover chicken in a hot oven (350°F) to restore crispness before tossing with fresh sauce
Frequently Asked Questions
What is the cultural significance and history of Fried Garlic Chicken with Banana Soy Glaze in Asian fusion cuisine?
Fried garlic chicken combined with a sweet banana‑soy glaze reflects the modern Asian‑fusion trend of marrying traditional Chinese stir‑fry techniques with tropical fruit flavors popular in Southeast Asian street food. The use of garlic, soy, and rice wine honors classic Chinese cooking, while bananas add a sweet note reminiscent of Filipino and Thai sauces.
What are the traditional regional variations of garlic chicken dishes in Chinese cuisine?
In Chinese cuisine, garlic chicken appears in Cantonese "Siu Mei" style roasted chicken, Sichuan "Gan Su Ji" (dry‑fried garlic chicken) which is spicier, and Shanghai "Suan Ni Ji" where garlic is braised in soy and sugar. The banana‑soy glaze is a contemporary twist not found in traditional regional recipes.
How is Fried Garlic Chicken with Banana Soy Glaze traditionally served in Asian fusion restaurants?
It is typically served hot, plated on a large platter, and garnished with fresh herbs such as cilantro or dried parsley. Restaurants often pair it with steamed jasmine rice or fried noodles to balance the sweet‑savory glaze.
During which celebrations or occasions is garlic‑flavored chicken commonly featured in Asian cultures?
Garlic‑flavored chicken is popular during Lunar New Year feasts and family gatherings because garlic symbolizes good health and warding off evil. The sweet glaze makes it a crowd‑pleaser for festive banquets and street‑food festivals.
What other Asian fusion dishes pair well with Fried Garlic Chicken with Banana Soy Glaze?
Pairs nicely with coconut‑lime rice, pickled cucumber salad, stir‑fried bok choy, or a light mango‑cucumber slaw. The bright acidity of a cucumber salad cuts through the richness of the glaze.
What makes Fried Garlic Chicken with Banana Soy Glaze special in Asian fusion cuisine?
The dish uniquely blends deep‑fried garlic‑spiced chicken with a fruit‑based sweet glaze, creating a contrast of crispy texture and silky, caramelized sauce that isn’t typical in traditional Chinese cooking. The banana adds natural sweetness and a subtle tropical aroma.
How has the use of fruit in savory Asian sauces evolved over time?
Historically, fruits like plum and mango were used in Chinese sauces for balance. Modern Asian fusion chefs increasingly incorporate bananas, pineapple, and lychee to create bold sweet‑savory profiles that appeal to global palates, reflecting a shift toward playful, cross‑cultural flavor pairings.
What are common misconceptions about using bananas in savory sauces?
Many think bananas will make a sauce overly sweet or mushy, but when blended with soy, honey, and rice wine, the fruit’s natural sugars integrate smoothly, providing body and a mellow aroma without cloying sweetness.
What are the most common mistakes to avoid when making Fried Garlic Chicken with Banana Soy Glaze?
Over‑browning the garlic, crowding the wok which drops oil temperature, and under‑reducing the sauce are the top pitfalls. Each leads to bitter flavor, soggy coating, or a runny glaze.
Why does this recipe use a thin batter instead of a traditional flour dredge for Fried Garlic Chicken with Banana Soy Glaze?
A thin batter creates a lighter, crispier crust that adheres better to the glaze, whereas a heavy flour dredge can become gummy and prevent the sauce from coating evenly. The thin batter also reduces oil absorption, keeping the chicken less greasy.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture while also offering original recipes that blend classic techniques with modern twists, all presented with clear, step‑by‑step narration.
How does the YouTube channel Binging with Babish's approach to Asian fusion cooking differ from other cooking channels?
Binging with Babish combines cinematic storytelling with meticulous technique breakdowns, often experimenting with unconventional ingredient pairings like banana in a soy glaze. This contrasts with many channels that stick to traditional recipes, making Babish’s style both educational and inventive.
Last updated: September 2, 2026
