Soy Garlic Korean Fried Chicken 🏻
Soy Garlic Korean Fried Chicken 🍗👨🏻🍳🔥 is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $38.06 total, $9.51 per serving
Ingredients
- 0.5 cup Soy Sauce (low‑sodium preferred)
- 0.5 cup Corn Syrup
- 0.5 cup Granulated Sugar
- 0.25 cup Water
- 10 g Scallion (white part only, thinly sliced)
- 40 g Onion (finely diced)
- 5 g Fresh Ginger (peeled and minced)
- 40 g Apple (peeled and diced (adds subtle sweetness))
- 5 pieces Whole Peppercorns (lightly crushed)
- 1 small piece Kelp (Tashima) (adds umami)
- 1 leaf Bay Leaf
- 0.5 tablespoon Potato Starch (for slurry)
- 1 tablespoon Water (for slurry)
- 1 lb Chicken Wings (about 10‑12 pieces, bone‑in)
- 1 teaspoon Garlic (minced, for brine)
- 1 teaspoon Salt (divided between brine and batter)
- 0.25 teaspoon Black Pepper (divided between brine and batter)
- 0.5 teaspoon Mirin
- 0.5 cup Potato Starch (for batter)
- 0.25 cup Water (for batter)
- 2 quarts Vegetable Oil (for deep frying, high smoke point)
Instructions
Prepare the Soy‑Garlic Sauce
Combine soy sauce, corn syrup, sugar, and water in a saucepan. Add sliced scallion, diced onion, minced ginger, diced apple, whole peppercorns, a small piece of kelp, and a bay leaf.
Time: PT5M
Boil and Reduce
Bring the sauce to a rolling boil over high heat, then reduce to a simmer for 3‑4 minutes until the aromatics soften.
Time: PT5M
Make the Slurry
In a small bowl, mix 0.5 tablespoon potato starch with 1 tablespoon water until smooth (1:1 ratio).
Time: PT2M
Thicken the Sauce
Remove the aromatics by straining the sauce back into the saucepan. Return to low heat and whisk in the slurry, cooking 1‑2 minutes until glossy and slightly thickened.
Time: PT3M
Brine the Chicken
In a mixing bowl, toss the chicken wings with 1 tsp minced garlic, 0.5 tsp salt, 0.125 tsp black pepper, and 0.5 tsp mirin. Mix until evenly coated.
Time: PT3M
Prepare the Batter
In a separate bowl, combine 0.5 cup potato starch, 0.25 cup water, a pinch of salt, a pinch of black pepper, and 1 tsp minced garlic. Stir to a smooth, slightly runny batter.
Time: PT2M
Heat the Oil
Pour 2 quarts vegetable oil into a deep pan and heat over medium‑high until it reaches 350°F (175°C). Use a thermometer or test with a small drop of batter—it should sizzle and rise to the surface quickly.
Time: PT5M
Temperature: 350°F
First Fry
Gently lower the brined wings into the hot oil, dropping them away from you to avoid splatter. Fry for 4‑5 minutes until lightly golden.
Time: PT5M
Temperature: 350°F
Coat in Batter and Second Fry
Remove wings onto a paper‑towel‑lined tray. Quickly dip each piece into the batter, letting excess drip off, then return to the oil for a second fry of 2‑3 minutes until deep golden and crisp.
Time: PT5M
Temperature: 350°F
Glaze with Soy‑Garlic Sauce
Transfer the fried wings to a large bowl. Drizzle the thickened sauce over the chicken, tossing gently to coat. Avoid drowning the pieces; a light glaze is ideal.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 18 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free (if using gluten‑free soy sauce), Dairy‑free
Allergens: Soy
Ingredient Substitutions
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Corn Syrup: Honey, Maple syrup
- Instead of Granulated Sugar: Brown sugar, Coconut sugar
- Instead of Scallion: chives
- Instead of Onion: shallot
- Instead of Fresh Ginger: ground ginger (1/4 tsp)
- Instead of Apple: pear
- Instead of Whole Peppercorns: ground black pepper (pinch)
- Instead of Kelp (Tashima): kombu
- Instead of Potato Starch: cornstarch
- Instead of Chicken Wings: chicken thigh pieces
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Mirin: rice vinegar + sugar
- Instead of Potato Starch: cornstarch
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk
- Fine Mesh Strainer
- Deep Frying Pan or Dutch Oven
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Making a smooth slurry without lumps
- Maintaining oil temperature at 350°F for a crisp exterior
- Double‑frying to achieve layered crunch
- Gentle glazing to prevent oversaturation
Chef Tips from the Video
- Pat the wings dry before brining for better batter adhesion.
- Use a thermometer; oil temperature fluctuations cause uneven crispness.
- For extra umami, add a splash of fish sauce to the glaze (optional).
Troubleshooting
Sauce remains watery after adding slurry.
Add another half‑teaspoon of slurry (potato starch + water) and simmer for an additional minute.
Batter is too thick and forms clumps on the chicken.
Thin the batter with a little more water (1‑2 tbsp) until it coats the wings lightly.
Chicken is soggy, not crispy.
Ensure oil is at 350°F before frying and perform a double‑fry; also avoid overcrowding the pan.
Storage
Refrigerator: Store glazed chicken in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to restore crispness.
Freezer: Freeze unglazed fried wings in a single layer, then transfer to a freezer bag; keep for up to 1 month. Thaw and re‑fry before glazing.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the soy‑garlic sauce up to step 4 and refrigerate; reheat gently before glazing.
- Brine the chicken up to step 5 and keep refrigerated for up to 2 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Soy Garlic Fried Chicken in Korean cuisine?
Soy garlic fried chicken, known as "yangnyeom chicken," is a beloved Korean street‑food staple that emerged in the 1970s when Korean cooks began experimenting with sweet‑savory sauces on double‑fried chicken. It reflects Korea’s love for bold, balanced flavors and is a common snack at gatherings, sports events, and late‑night eateries.
What are the traditional regional variations of Soy Garlic Fried Chicken within Korean cuisine?
In Seoul, the sauce is often sweeter with corn syrup, while in Busan the garlic and peppercorn notes are stronger. Some regions add gochujang for heat, creating a spicy‑sweet version, whereas Jeju island cooks may incorporate local citrus zest for brightness.
How is Soy Garlic Fried Chicken traditionally served in Korea?
It is typically served hot on a platter, sprinkled with toasted sesame seeds and sliced scallions, alongside pickled radish (danmuji) and a cold beer. The chicken is eaten with hands or chopsticks, and the sauce is brushed lightly to keep the crust crisp.
During what occasions is Soy Garlic Fried Chicken commonly enjoyed in Korean culture?
Soy garlic fried chicken is a go‑to snack for sports viewing parties, late‑night street‑food outings, and casual gatherings with friends. It’s also popular during Korean holidays like Chuseok as a comfort food shared among family.
What makes Soy Garlic Fried Chicken special compared to other Korean fried chicken styles?
The combination of a light potato‑starch batter, double‑frying for layered crunch, and a glossy soy‑garlic glaze creates a balance of sweet, salty, and umami that differs from the spicy gochujang‑coated or plain crispy varieties. The glaze also adds a subtle fruit note from the apple.
What are the most common mistakes to avoid when making Soy Garlic Fried Chicken at home?
Common errors include letting the oil temperature drop too low, which yields soggy coating; adding the slurry too early, causing clumps; and over‑coating the chicken with sauce, making it overly salty. Follow the double‑fry method and glaze lightly for best results.
Why does this Soy Garlic Fried Chicken recipe use a potato‑starch slurry instead of cornstarch?
Potato starch thickens at lower temperatures and creates a clearer, shinier glaze without a cloudy appearance. It also contributes to a lighter, crispier batter compared to cornstarch, which can become gummy if over‑cooked.
Can I make Soy Garlic Fried Chicken ahead of time and how should I store it?
Yes. Fry the chicken and let it cool, then store the pieces in an airtight container in the refrigerator for up to 3 days. Reheat in a pre‑heated oven at 350°F for 5‑7 minutes, then toss with freshly warmed sauce just before serving.
What texture and appearance should I look for when the Soy Garlic Fried Chicken is done?
The coating should be deep golden‑brown, glossy from the glaze, and crackly to the bite. The meat inside should be cooked through (internal temperature 165°F) while remaining juicy.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on approachable Asian‑inspired home cooking, especially Korean and Japanese comfort dishes, with clear step‑by‑step tutorials and practical tips for busy home cooks.
How does the YouTube channel Chef Chris Cho's approach to Korean cooking differ from other Korean cooking channels?
Chef Chris Cho emphasizes simplicity and minimal equipment, often using pantry staples and quick techniques like double‑frying, whereas many other Korean channels showcase more elaborate, restaurant‑style preparations. His style is geared toward everyday home kitchens.
Last updated: September 2, 2026
