How to Cook Korean Soy Garlic Honey Fried Chicken

Ingredients

• 4 pieces Chicken Drumsticks (about 800 g total, skin on)
• 2 large Eggs (cracked, yolks and whites mixed, no shells)
• 1 tablespoon Fish Sauce (adds umami depth to the marinade)
• 400 grams Potato Starch (for a light, crispy coating)
• 2 cups Canola Oil (for deep‑frying; neutral flavor, high smoke point)
• 1 tablespoon Sesame Oil (adds nutty aroma to the glaze)
• 1 teaspoon Ground Ginger
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Oyster Sauce
• 4 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Honey
• 1 tablespoon Mirin (sweet rice wine)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar

Instructions

1. Make the Marinade

   In a mixing bowl, whisk together the fish sauce and the two cracked eggs until fully combined.

   Time: PT5M

2. Marinate the Chicken

   Add the four chicken drumsticks to the bowl, toss to coat, then cover and let sit at room temperature for 30 minutes.

   Time: PT30M

3. Heat the Oil

   Pour 2 cups of canola oil into a deep‑fry pan and heat over medium‑high heat. Test the temperature by inserting a wooden chopstick; when small bubbles form around it, the oil is ready (≈350°F / 180°C).

   Time: PT5M

   Temperature: 350°F

4. Coat the Chicken

   Place the potato starch in a shallow dish. Dredge each marinated drumstick in the starch, pressing gently to adhere, then shake off any excess.

   Time: PT5M

5. First Fry

   Carefully lower the coated drumsticks into the hot oil. Fry for 15–16 minutes, turning once, until the coating is golden and the chicken is cooked through.

   Time: PT16M

   Temperature: 350°F

6. Rest the Chicken

   Remove the chicken and let rest on a plate or wire rack for 2 minutes. This allows steam to escape and keeps the crust crisp.

   Time: PT2M

7. Prepare the Sweet Soy Glaze

   In a small saucepan, combine sesame oil, ground ginger, garlic powder, onion powder, oyster sauce, soy sauce, honey, mirin, rice vinegar, and brown sugar. Bring to a gentle boil, stirring, and cook for 1–2 minutes until the glaze thickens slightly.

   Time: PT5M

8. Glaze the Chicken

   Place the fried drumsticks back into the pan, pour the hot glaze over them, and toss quickly to coat every piece evenly.

   Time: PT2M

9. Second Fry (Double‑Fry)

   Return the glazed chicken to the hot oil for a final 3–5 minute fry to crisp the glaze and add extra crunch.

   Time: PT4M

   Temperature: 350°F

10. Final Rest and Serve

    Remove the chicken, let rest for 2 minutes, then transfer to a serving plate. Serve hot with steamed rice or your favorite side.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken thighs, bone‑in
• Instead of Eggs: Egg substitute, 2 Tbsp liquid egg replacer
• Instead of Fish Sauce: Soy sauce mixed with a dash of lime juice
• Instead of Potato Starch: Cornstarch, Tapioca starch
• Instead of Canola Oil: Vegetable oil, Peanut oil
• Instead of Sesame Oil: Toasted sesame oil (use half amount)
• Instead of Ground Ginger: Fresh ginger, grated (½ tsp)
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Onion Powder: Finely minced fresh onion (¼ tsp)
• Instead of Oyster Sauce: Soy sauce mixed with a splash of fish sauce
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Honey: Maple syrup, Brown sugar dissolved in water
• Instead of Mirin: Sake mixed with a pinch of sugar
• Instead of Rice Vinegar: Apple cider vinegar (use half amount)
• Instead of Brown Sugar: White sugar, Honey (½ tbsp)

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Deep‑Fry Pan or Wok
• Tongs
• Wooden Chopstick (for oil test) (optional)
• Small Saucepan
• Plate or Wire Rack
• Measuring Spoons
• Spatula or Spoon

Critical Steps — Do Not Skip

• Marinating the chicken in fish sauce and egg
• Coating the chicken thoroughly with potato starch
• Maintaining oil temperature around 350°F for both fry rounds
• Preparing the sweet soy glaze to the right thickness
• Double‑frying to achieve a crunchy, glossy finish

Chef Tips from the Video

• Use a thermometer for precise oil temperature; 180°C (350°F) gives the best crunch.
• For extra aroma, add a pinch of toasted sesame seeds to the glaze.
• If you prefer less sweetness, reduce honey to 1 tbsp and increase rice vinegar by ½ tbsp.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.

Freezer: Freeze cooked chicken in a freezer‑safe bag for up to 1 month. Thaw overnight in the fridge and re‑fry briefly.

Room temperature: Not recommended; the dish should be kept refrigerated after cooling.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Prepare the sweet soy glaze ahead of time and store it refrigerated; reheat gently before using.
• After the first fry, you can cool the chicken on a rack and refrigerate; give a quick second fry before serving.

Frequently Asked Questions