YT Recipe

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

  1. Season the Chicken

    Pat the chicken pieces dry, then toss with salt, black pepper, and white pepper until evenly coated.

    Time: PT5M

  2. 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

  3. First Coat

    Dip each seasoned piece into the batter, allowing excess to drip back into the bowl.

    Time: PT5M

  4. 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

  5. Second Coat

    Re‑dip the partially cooked chicken pieces into the batter for a second coating, letting excess drip off.

    Time: PT5M

  6. 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

  7. 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

  8. 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

Last updated: April 19, 2026

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Home Made Korean Fried Chicken (Soy Garlic Glaze)

Recipe by Juns_Pocha

Crispy double‑fried Korean chicken coated in a sweet‑savory soy‑garlic honey glaze. Perfect for parties or a satisfying snack, this recipe follows the classic double‑batter technique for ultimate crunch.

MediumKoreanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
18m
Prep
20m
Cook
10m
Cleanup
48m
Total

Cost Breakdown

$13.46
Total cost
$3.37
Per serving

Critical Success Points

  • • Maintain precise oil temperatures for both frying stages
  • • Double‑coat the chicken for the signature crunch
  • • Do not overcrowd the pot during frying

Safety Warnings

  • • Hot oil can cause severe burns – use a deep‑fat thermometer and never leave unattended
  • • Do not fill the pot more than half full with oil to prevent overflow
  • • Handle raw chicken with separate utensils to avoid cross‑contamination

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?

A

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").

cultural
Q

What are the traditional regional variations of Korean Fried Chicken in Korea?

A

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.

cultural
Q

How is Korean Fried Chicken traditionally served in Korea?

A

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.

cultural
Q

What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?

A

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.

cultural
Q

What other Korean dishes pair well with Korean Fried Chicken?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Korean Fried Chicken at home?

A

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.

technical
Q

Why does this Korean Fried Chicken recipe use a double‑batter and double‑fry technique instead of a single fry?

A

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.

technical
Q

Can I make Korean Fried Chicken ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when making Korean Fried Chicken?

A

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).

technical
Q

What does the YouTube channel Juns_Pocha specialize in?

A

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.

channel
Q

How does the YouTube channel Juns_Pocha's approach to Korean cooking differ from other Korean cooking channels?

A

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.

channel
More like this:Korean RecipesMain Course RecipesMore by Juns_Pocha

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