Home Made Korean Fried Chicken (Soy Garlic Glaze)
Home Made Korean Fried Chicken (Soy Garlic Glaze) is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Juns_Pocha on YouTube.
Prep: 20 min | Cook: 23 min | Total: 58 min
Cost: $13.46 total, $3.37 per serving
Ingredients
- 1 kg Chicken Drumettes (bone‑in, skin‑on, cut into bite‑size pieces)
- 1 tsp Salt (kosher salt)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 tsp White Pepper (ground)
- 200 ml Whole Milk (room temperature)
- 100 g All‑Purpose Flour (sifted)
- 50 g Cornstarch (for extra crispness)
- 1 tsp Baking Powder (helps batter puff)
- 1 large Egg (beaten)
- 2 tbsp Soy Sauce (low‑sodium)
- 3 cloves Garlic (minced)
- 2 tbsp Honey (liquid honey)
- 2 L Vegetable Oil (for deep frying, high smoke point)
Instructions
Season the Chicken
Pat the chicken pieces dry, then toss with salt, black pepper, and white pepper until evenly coated.
Time: PT5M
Prepare the Batter
In a mixing bowl whisk together flour, cornstarch, baking powder, milk, and the beaten egg until a smooth, slightly thick batter forms.
Time: PT5M
First Coat
Dip each seasoned piece into the batter, allowing excess to drip back into the bowl.
Time: PT5M
First Fry (Set Cooking)
Heat vegetable oil in the large pot to 160°C (320°F). Fry the coated chicken pieces for 3‑4 minutes until the batter sets but is not browned. Remove and drain on a wire rack.
Time: PT5M
Temperature: 160°C
Second Coat
Re‑dip the partially cooked chicken pieces into the batter for a second coating, letting excess drip off.
Time: PT5M
Second Fry (Crisping)
Raise the oil temperature to 190°C (375°F) and fry the double‑coated pieces for 2‑3 minutes until golden brown and crisp. Transfer to the wire rack to drain.
Time: PT5M
Temperature: 190°C
Make the Glaze
While the chicken rests, combine soy sauce, minced garlic, and honey in a small saucepan. Simmer over medium heat for 2‑3 minutes until slightly thickened.
Time: PT5M
Temperature: medium heat
Glaze the Chicken
Toss the hot fried chicken in the glaze until each piece is evenly coated. Serve immediately for maximum crunch.
Time: PT3M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 20g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains dairy, Contains gluten, Not vegan, Not vegetarian
Allergens: Egg, Milk, Soy, Gluten, Honey
Ingredient Substitutions
- Instead of Chicken Drumettes: Chicken wings, Chicken thigh pieces
- Instead of Salt: Sea salt
- Instead of White Pepper: Black pepper
- Instead of Whole Milk: Buttermilk, Plant milk
- Instead of All‑Purpose Flour: Cake flour
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Egg: Egg white only
- Instead of Soy Sauce: Tamari
- Instead of Garlic: Garlic paste
- Instead of Honey: Maple syrup
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Pot
- Mixing Bowl
- Whisk
- Tongs
- Wire Rack
- Thermometer (optional)
- Small Saucepan
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Maintain precise oil temperatures for both frying stages
- Double‑coat the chicken for the signature crunch
- Do not overcrowd the pot during frying
Chef Tips from the Video
- Use ice‑cold milk and a light hand when whisking the batter to avoid gluten development
- Rest the first‑fried chicken on a rack for 5 minutes before the second coat to let steam escape
- For extra flavor, add a pinch of gochugaru (Korean red pepper flakes) to the glaze.
Troubleshooting
Coating is soggy or falls off
Make sure the oil is at the correct temperature before each fry and keep the batter cold; re‑coat and fry a second time.
Chicken is undercooked inside
Check internal temperature; it should reach 75°C (165°F). If needed, finish cooking in a preheated oven at 180°C for a few minutes.
Glaze is too thin
Simmer a little longer to reduce, or add an extra teaspoon of honey to thicken.
Storage
Refrigerator: Store glazed chicken in an airtight container for up to 2 days; reheat in a 180°C oven for 5‑7 minutes to restore crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; lasts 1 month. Thaw in refrigerator and re‑fry briefly.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the batter up to 30 minutes ahead and keep it chilled
- The soy‑garlic honey glaze can be made a day in advance and stored refrigerated
- Fry the chicken twice, let it cool, then reheat just before serving for best texture
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 1970s after the introduction of American-style deep frying. It is now a staple street‑food and a favorite for gatherings, often enjoyed with beer ("chimaek").
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic double‑fried version with a sweet‑spicy glaze is most common. In the southern region, especially Busan, a lighter soy‑garlic glaze is favored, while Jeju Island adds a touch of citrus. Each region tweaks the sauce ingredients to reflect local tastes.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served hot, either plain ("huraideu") or coated in a sweet‑spicy sauce, accompanied by pickled radish ("danmuji") and a cold beer. It is often placed on a communal platter for sharing at gatherings.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular snack for casual get‑togethers, late‑night meals, and especially for "chimaek" nights (chicken and beer). It’s also a common party food for birthdays and holidays like Chuseok when friends gather.
What other Korean dishes pair well with Korean Fried Chicken?
Pair it with Korean-style pickles, kimchi, steamed rice, or a simple cucumber salad. For drinks, Korean rice wine (makgeolli) or a cold lager complements the crispy, sweet‑savory flavors.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include frying at too low a temperature, which yields soggy coating, and overcrowding the pot, which drops oil temperature. Also, failing to double‑coat the chicken will result in a less crisp texture.
Why does this Korean Fried Chicken recipe use a double‑batter and double‑fry technique instead of a single fry?
The double‑batter creates a thicker, airy layer, while the first low‑temperature fry sets the coating. The second high‑heat fry then crisps the outer shell, giving the signature crunch without overcooking the meat inside.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Fry the chicken twice, let it cool, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 180°C oven for 5‑7 minutes to regain crispness before glazing and serving.
What texture and appearance should I look for when making Korean Fried Chicken?
After the second fry, the chicken should be golden‑brown, glossy, and have a firm, crunchy crust that cracks slightly when pressed. The interior should be juicy and reach an internal temperature of 75°C (165°F).
What does the YouTube channel Juns_Pocha specialize in?
The YouTube channel Juns_Pocha focuses on Korean street‑food recipes, especially fried and grilled dishes, offering step‑by‑step tutorials with an emphasis on authentic techniques and party‑ready meals.
How does the YouTube channel Juns_Pocha's approach to Korean cooking differ from other Korean cooking channels?
Juns_Pocha emphasizes hands‑on, high‑energy demonstrations of popular Korean comfort foods, often highlighting secret tricks like double‑battering and precise oil temperatures, whereas many other channels focus more on traditional home‑cooked meals or elaborate banquet dishes.
Last updated: September 2, 2026
