Street Food Style Korean Fried Chicken
Street Food Style Korean Fried Chicken is a medium Korean recipe that serves 4. 620 calories per serving. Recipe by Anything with Alvin on YouTube.
Prep: 31 min | Cook: 43 min | Total: 1 hr 34 min
Cost: $20.80 total, $5.20 per serving
Ingredients
- 24 pieces Garlic Cloves (peeled)
- 2 tbsp Neutral Oil (vegetable or canola oil, for sauté and frying)
- 3 whole Bananas (ripe, peeled)
- 2 tbsp Korean Glucose Syrup (or light corn syrup)
- 2 tbsp Fresh Parsley (chopped, plus extra for garnish)
- 1 cup Soy Sauce (regular or low‑sodium)
- 0.5 cup Brown Sugar
- 0.5 cup Honey
- 0.5 cup Rice Wine (Mirin)
- 2 tbsp Sesame Seeds (toasted optional)
- 1 tbsp Cornstarch (for slurry)
- 2 lb Chicken Thighs (boneless, skin‑on, cut into ~1‑inch pieces)
- 2.5 cup All‑Purpose Flour
- 0.5 cup Cornstarch (for coating mix)
- 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
- 1 tsp Hot Paprika
- 1 cup Water (for batter, adjust as needed)
Instructions
Sauté Garlic
Heat 1 tbsp neutral oil in the wok over medium‑low heat. Add the 24 peeled garlic cloves and sauté, turning occasionally, until they turn golden brown on all sides, about 5 minutes.
Time: PT5M
Make Garlic‑Banana Paste
Transfer the browned garlic to a food processor. Add the three peeled bananas and 2 tbsp Korean glucose syrup. Blitz until a smooth, homogeneous paste forms.
Time: PT4M
Prepare Parsley
Roughly chop a handful of fresh parsley leaves; set aside a small amount for garnish.
Time: PT1M
Create Soy‑Honey Base
In a medium saucepan combine 1 cup soy sauce, 0.5 cup brown sugar, 0.5 cup honey, and 0.5 cup rice wine. Bring to a gentle boil, stirring until the sugars dissolve, about 5 minutes.
Time: PT5M
Add Sesame and Thicken
Stir in 2 tbsp toasted sesame seeds and the chopped parsley. In a small bowl mix 1 tbsp cornstarch with 1 tbsp water, then pour into the saucepan. Cook, stirring, until the sauce thickens, about 2 minutes.
Time: PT2M
Combine Sauces
Transfer the thickened soy‑honey mixture to the food processor bowl containing the garlic‑banana paste. Blend briefly to combine. Taste and, if desired, add an extra drizzle of glucose syrup for additional sweetness.
Time: PT2M
Cut Chicken
Trim any excess fat from the chicken thighs and cut into roughly 1‑inch pieces. Set aside on a plate.
Time: PT5M
Make Dry Coating Mix
In a large mixing bowl combine 2.5 cups all‑purpose 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. Stir until evenly mixed.
Time: PT5M
Separate Coating Portions
Scoop out about 1.5 cups of the dry mix and set aside in a separate bowl. The remaining dry mix will be used to dust the chicken after battering.
Time: PT1M
Prepare Batter
Gradually add water to the remaining dry mix, whisking until the batter reaches a thin consistency—somewhere between pancake batter and crepe batter.
Time: PT2M
Batter the Chicken
Add the chicken pieces to the batter, toss to coat, then lift with a spider strainer and let excess drip off. Transfer the chicken back to the bowl and toss in the reserved 1.5 cups of dry mix, ensuring each piece is lightly dusted.
Time: PT3M
Heat Oil
Fill the wok with neutral oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (180°C). Use a thermometer for accuracy.
Time: PT5M
Temperature: 350°F
First Fry Batch
Carefully add a handful of coated chicken pieces to the hot oil. Fry for 5–7 minutes, stirring gently, until the pieces turn golden‑brown and crisp. Remove with a spider and place on the wire rack to drain.
Time: PT7M
Temperature: 350°F
Second Fry Batch
Add the remaining chicken pieces in a second batch. Fry for about 10 minutes, maintaining the oil around 325°F (163°C) as the temperature drops. Transfer to the rack once crisp.
Time: PT10M
Temperature: 325°F
Reduce Glaze
Return the prepared garlic‑banana‑soy glaze to the wok on high heat. Reduce, stirring constantly, until the mixture becomes thick, glossy, and slightly sticky, about 5 minutes.
Time: PT5M
Toss Chicken in Glaze (First Half)
Add half of the fried chicken to the reduced glaze. Toss quickly over high heat until each piece is evenly coated and the glaze caramelizes onto the surface, about 2 minutes.
Time: PT2M
Toss Chicken in Glaze (Second Half)
Repeat with the remaining chicken and any leftover glaze, tossing until glossy and sticky.
Time: PT2M
Finish and Garnish
Transfer the coated chicken to a serving platter. Sprinkle with the reserved chopped parsley for color and freshness.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains soy, Contains sesame, Contains MSG
Allergens: Wheat (flour), Soy, Sesame, MSG
Ingredient Substitutions
- Instead of Garlic Cloves: minced garlic
- Instead of Neutral Oil: peanut oil, sunflower oil
- Instead of Bananas: plantains
- Instead of Korean Glucose Syrup: honey, maple syrup
- Instead of Fresh Parsley: cilantro
- Instead of Soy Sauce: tamari
- Instead of Brown Sugar: coconut sugar
- Instead of Honey: agave syrup
- Instead of Rice Wine (Mirin): dry sherry
- Instead of Sesame Seeds: toasted sesame oil (different texture)
- Instead of Cornstarch: arrowroot powder
- Instead of Chicken Thighs: boneless skinless chicken thighs, chicken breast
- Instead of All‑Purpose Flour: rice flour (gluten‑free)
- Instead of Cornstarch: potato starch
- Instead of MSG: soy sauce (already used)
- Instead of Hot Paprika: regular paprika
Equipment Needed
- Wok
- Food Processor
- Mixing Bowl
- Measuring Cup
- Saucepan
- Spider Strainer
- Wire Rack
- Knife
- Cutting Board
- Ladle
- Small Bowl
- Thermometer (optional)
Critical Steps — Do Not Skip
- Sauté garlic until golden but not burnt
- Achieve thin batter consistency
- Maintain oil temperature at 350°F for first fry and 325°F for second fry
- Reduce glaze to a sticky consistency
- Toss chicken quickly in hot glaze to keep coating crisp
Chef Tips from the Video
- Use ice‑cold water for the batter; the temperature contrast helps create a lighter, crispier crust.
- Pat the chicken dry before battering to improve adhesion.
- Toast the sesame seeds beforehand for extra nutty flavor.
- If you prefer less banana flavor, reduce the bananas to 2 and increase the honey slightly.
Troubleshooting
Coating becomes soggy after glazing.
Make sure the glaze is reduced to a sticky consistency before adding chicken; also toss quickly over high heat so the sauce caramelizes rather than pools.
Chicken pieces are undercooked inside.
Check oil temperature; if it drops too low, the chicken will cook slowly. Fry in two batches and maintain 350°F for the first batch, then finish at 325°F.
Batter is too thick and creates a doughy crust.
Add a little more water to thin the batter to a pourable, pancake‑like consistency.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Not recommended; the fried coating will become soggy.
Make-Ahead Tips
- The garlic‑banana‑soy glaze can be prepared up to 24 hours ahead and kept refrigerated; reheat gently before tossing.
- Coated chicken can be assembled and kept in the fridge for up to 30 minutes before frying; keep it covered to prevent drying.
- Leftover glazed chicken reheats best in a hot oven (375°F) to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Garlic Chicken in Korean street food culture?
Korean fried chicken, known as "chikin," became popular in the 1970s after the introduction of double‑fried techniques that give a super‑crisp crust. Garlic‑flavored versions are a staple at night‑market stalls like the one in Kang‑Chang Market, where vendors experiment with sweet‑savory glazes such as the banana‑soy sauce used here.
What are the traditional regional variations of garlic fried chicken in Korean cuisine?
In Seoul, garlic‑soy glazes with honey or corn syrup are common, while in Busan you’ll find a spicier gochujang‑based version. Jeju Island often adds local citrus or tangerine marmalade for a bright note. Each region tweaks the sweet‑savory balance to match local tastes.
How is Korean Fried Garlic Chicken traditionally served in Korean street markets?
Vendors typically serve the chicken on a paper tray, sprinkled with toasted sesame seeds and chopped parsley or green onion. It’s eaten hot, often with a side of pickled radish (danmuji) and a cold beer or soju.
What occasions or celebrations is Korean Fried Garlic Chicken associated with in Korean culture?
Fried chicken is a popular anju (food served with alcohol) for gatherings, sports events, and late‑night meals. It’s also a common dish for birthday celebrations and casual family get‑togethers, especially when paired with beer.
How does Korean Fried Garlic Chicken fit into the broader Korean cuisine tradition?
The dish showcases Korea’s love for bold flavors—garlic, sweet syrups, and a crunchy texture. It reflects the Korean culinary principle of balancing salty, sweet, and umami, and demonstrates the influence of Western frying techniques adapted to Korean taste.
What are the authentic traditional ingredients for Korean Fried Garlic Chicken versus acceptable substitutes?
Authentic ingredients include Korean glucose syrup (or light corn syrup), soy sauce, garlic, sesame seeds, and Korean chili flakes for heat. Substitutes like honey, maple syrup, or regular corn syrup work, but they change the flavor profile slightly.
What other Korean dishes pair well with Korean Fried Garlic Chicken?
Serve it alongside Korean pickled radish, kimchi, or a simple cucumber‑soy salad. A bowl of steamed rice or Korean corn salad (okdomuk) balances the richness, and a cold draft beer or soju completes the meal.
What makes Korean Fried Garlic Chicken special or unique in Korean cuisine?
The double‑fried technique creates an ultra‑crisp crust that stays crunchy even after being tossed in a sticky glaze. The unusual combination of garlic, banana, and syrup adds a sweet‑savory depth rarely found in other Korean fried chicken styles.
What are the most common mistakes to avoid when making Korean Fried Garlic Chicken at home?
Common errors include overcrowding the wok, which drops oil temperature and makes the coating soggy, and not reducing the glaze enough, resulting in a watery coating. Also, a batter that’s too thick will create a doughy crust instead of a light crisp.
Why does this Korean Fried Garlic Chicken recipe use a thin pancake‑like batter instead of a thick dough?
A thin batter adheres lightly to the chicken and, when combined with the dry coating, creates a delicate, airy crust that stays crisp after glazing. A thick dough would trap moisture and prevent the glaze from adhering properly.
What does the YouTube channel Anything with Alvin specialize in?
The YouTube channel Anything with Alvin focuses on recreating beloved street‑food and restaurant dishes from around the world, especially Asian specialties, using home‑cooking techniques and a playful, experimental style.
How does the YouTube channel Anything with Alvin's approach to Korean cooking differ from other Korean cooking channels?
Anything with Alvin emphasizes trying recipes without exact measurements, relying on visual cues and personal intuition, whereas many Korean cooking channels provide precise, traditional recipes. Alvin also adds his own twists, like the banana‑syrup glaze, to classic dishes.
Last updated: September 2, 2026
