Garlic Soy Chicken
Garlic Soy Chicken is a easy Korean recipe that serves 4. 520 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 5 min | Cook: 15 min | Total: 25 min
Cost: $7.90 total, $1.97 per serving
Ingredients
- 4 pieces Chicken Thighs (skin‑on, bone‑in for best flavor)
- 1 teaspoon Salt (kosher or sea salt)
- 0.5 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Cornstarch (for dusting chicken skin)
- 3 cloves Garlic (grated)
- 1 teaspoon Fresh Ginger (peeled and grated)
- 2 tablespoons Sake (Japanese rice wine)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar (granulated)
- 3 tablespoons Soy Sauce (low‑sodium preferred)
- 1 teaspoon Cornstarch (slurry) (mixed with 2 tbsp water to thicken sauce)
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Toasted Sesame Seeds (garnish)
- 2 cups Cooked Rice (hot, steamed white rice)
Instructions
Season Chicken
Pat the chicken thighs dry, sprinkle both sides with salt and pepper, then dust the skin side with cornstarch, shaking off excess.
Time: PT2M
Pan‑Fry Chicken Skin Side
Heat the skillet over medium‑high heat, add a thin layer of oil, place thighs skin‑side down and cook 6‑8 minutes until golden and crisp. Flip and cook another 3‑4 minutes until cooked through. Remove and set aside.
Time: PT10M
Temperature: Medium-high
Prepare Garlic‑Ginger Sauce
Reduce heat to medium, add grated garlic and ginger to the pan and sauté 30 seconds. Stir in sake, mirin, and sugar; simmer 2‑3 minutes, scraping browned bits from the bottom.
Time: PT4M
Temperature: Medium
Add Soy Sauce and Thicken
Stir in soy sauce, then pour the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook 1‑2 minutes until the sauce thickens.
Time: PT2M
Temperature: Medium
Coat Chicken in Sauce
Return the chicken thighs to the pan, toss to coat evenly, and cook another 2 minutes so the sauce clings and the chicken reheats.
Time: PT2M
Temperature: Medium
Slice and Serve
Transfer chicken to a cutting board, slice into strips, serve over hot rice, and garnish with toasted sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Dairy‑free, Nut‑free, Can be made gluten‑free with tamari
Allergens: Soy, Sesame, Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Chicken Thighs: boneless skinless thighs, chicken drumsticks
- Instead of Salt: sea salt, table salt (use less)
- Instead of Black Pepper: white pepper
- Instead of Cornstarch: potato starch, rice flour
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger (use less)
- Instead of Sake: dry sherry, mirin (reduce sugar)
- Instead of Mirin: sweet rice wine, honey diluted with water
- Instead of Sugar: honey, brown sugar
- Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
- Instead of Cornstarch (slurry): arrowroot powder, flour slurry
- Instead of Toasted Sesame Seeds: black sesame seeds
- Instead of Cooked Rice: brown rice, cauliflower rice
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Small Bowl
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Dust chicken skin with cornstarch before frying
- Achieve crispy skin by not moving the chicken until browned
- Scrape pan bits into the sauce for flavor
- Thicken sauce with a smooth cornstarch slurry
- Coat chicken thoroughly with the garlic‑soy glaze
Chef Tips from the Video
- A cast‑iron skillet retains heat better for an even crisp skin.
- Let the cooked chicken rest 2 minutes before slicing to retain juices.
- Toast sesame seeds in a dry pan for 30 seconds to enhance aroma.
Troubleshooting
Chicken skin is not crispy
Pat the skin completely dry, use enough oil, and avoid moving the chicken until the skin releases naturally.
Sauce is too thin
Add an additional teaspoon of cornstarch slurry (1 tsp cornstarch + 2 tbsp water) and simmer until desired thickness.
Sauce is overly salty
Use low‑sodium soy sauce or dilute with a splash of water; add a pinch of sugar to balance.
Garlic burns and turns bitter
Lower the heat when adding garlic and ginger, and add them after the oil is hot but not smoking.
Storage
Refrigerator: Store chicken and sauce in separate airtight containers for up to 3 days.
Freezer: Freeze cooked chicken (without rice) for up to 2 months; reheat gently and add fresh sauce.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the sauce and store in a jar; reheat and add cornstarch slurry before combining with chicken.
- Cook the chicken ahead of time, keep skin crisp by reheating in a hot skillet.
- Cook rice in advance and re‑steam before serving.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried‑chicken techniques arrived in Korea. It is celebrated for its ultra‑crisp skin and bold, often sweet‑spicy sauces, and is a staple in Korean pubs (hof) and street food markets.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic version is double‑fried and tossed in a soy‑garlic or gochujang glaze. In the southern city of Busan, a lighter soy‑ginger sauce is common, while Jeju Island favors a milder, less sweet coating. Each region tweaks the sauce balance of sweet, salty, and spicy.
How is authentic Korean Fried Chicken traditionally served in Korea?
It is typically served hot, cut into bite‑size pieces, accompanied by pickled radish (chikin mu), a side of steamed rice, and often a cold beer. The chicken is eaten immediately to retain its crisp texture.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean Fried Chicken is a popular late‑night snack after work, a go‑to dish for watching sports, and a staple at gatherings such as birthday parties, office outings, and casual celebrations called "hof" (pub) nights.
How does Garlic Soy Chicken fit into the broader Korean cuisine tradition?
Garlic Soy Chicken uses the classic Korean flavor trio of garlic, ginger, and soy, echoing the umami‑rich sauces that define many Korean main dishes. By pan‑frying instead of deep‑frying, it adapts the tradition for a healthier, home‑cooked meal‑prep style.
What are the authentic traditional ingredients for Korean Fried Chicken sauce versus acceptable substitutes?
Traditional sauce ingredients include gochujang (red pepper paste), soy sauce, garlic, ginger, honey or sugar, and rice wine (mirin or makgeolli). Substitutes like honey, brown sugar, or a splash of apple cider vinegar can be used if gochujang is omitted, while tamari works for a gluten‑free version.
What other Korean dishes pair well with Garlic Soy Chicken?
Garlic Soy Chicken pairs beautifully with steamed short‑grain rice, Korean pickled radish (danmuji), a simple cucumber‑soy salad, or a side of kimchi. For a complete Korean‑style meal, serve with a bowl of mild soybean paste soup (doenjang‑jjigae).
What makes Garlic Soy Chicken special or unique in Korean cuisine?
This version captures the signature sweet‑savory garlic‑ginger glaze of Korean fried chicken while using a skillet instead of deep‑frying, resulting in fewer calories and less oil without sacrificing the glossy, caramelized coating that defines the dish.
What are the most common mistakes to avoid when making Garlic Soy Chicken at home?
Common errors include not drying the chicken skin, which prevents crispness; overcrowding the pan, which steams rather than fries; adding the cornstarch slurry too quickly, causing lumps; and over‑cooking the garlic, which turns bitter. Follow the step‑by‑step timing and keep the heat at medium‑high for the skin.
Can I make Garlic Soy Chicken ahead of time and how should I store it?
Yes. Cook the chicken and sauce separately, store them in airtight containers in the refrigerator for up to 3 days, and reheat in a skillet to re‑crisp the skin. Keep the rice separate and steam it before serving.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on fast, 30‑minute meals that balance flavor and nutrition. Derek Chen often adapts popular Asian and Western dishes into healthier, home‑cook‑friendly versions using simple techniques and readily available ingredients.
Last updated: September 3, 2026
