Korean Soy+Garlic+Honey Fried Chicken Sauce Recipe With Kfc /How To Make yangnyeom/ Respect Maangchi
Korean Soy+Garlic+Honey Fried Chicken Sauce Recipe With KFC /How To Make yangnyeom/ Respect Maangchi is a easy Korean recipe that serves 4. 300 calories per serving. Recipe by Hello K Cooking (Korean Cooking Class in Seoul) on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $14.20 total, $3.55 per serving
Ingredients
- 500 g Pre‑fried Korean style chicken pieces (Frozen or refrigerated, thawed if frozen; bite‑size pieces or wings)
- 8 tablespoons Soy Sauce (Regular Korean or Japanese soy sauce)
- 0.5 tablespoons Sesame Oil (Toasted sesame oil for flavor)
- 3 dashes Ground Black Pepper (Freshly ground)
- 6 tablespoons Granulated Sugar (White sugar)
- 2.5 tablespoons Garlic (Minced fresh garlic)
- 1 tablespoons Honey (Pure honey, preferably light)
- 100 g Onion (Diced; about half a medium onion)
- 1 teaspoon Cooking Oil (Neutral oil (vegetable or canola) for sautéing)
- 1 teaspoon Sesame Seeds (Toasted, for garnish)
Instructions
Prepare Ingredients
Dice the onion, mince the garlic, and measure out soy sauce, sugar, honey, sesame oil, pepper, and sesame seeds. Set the pre‑fried chicken pieces aside on a plate.
Time: PT5M
Heat Pan
Add 1 teaspoon of neutral cooking oil to a large skillet and heat over low heat.
Time: PT1M
Temperature: Low
Sauté Garlic
Add the 2½ tablespoons of minced garlic to the pan and stir for about 1 minute until fragrant, being careful not to let it brown.
Time: PT1M
Temperature: Low
Cook Onions
Add the diced onion (100 g) to the pan and stir‑fry until the onion becomes translucent and slightly soft, about 2 minutes.
Time: PT2M
Temperature: Low
Add Sauce Base
Stir in 8 tablespoons soy sauce, 6 tablespoons sugar, and 1 tablespoon honey. Mix well and bring the mixture to a gentle boil, allowing the sugar and honey to dissolve and the sauce to thicken, about 2 minutes.
Time: PT2M
Temperature: Low
Finish Sauce
Turn off the heat and immediately stir in ½ tablespoon toasted sesame oil and 3 dashes of ground black pepper. Mix until glossy.
Time: PT30S
Coat Chicken
Add the pre‑fried chicken pieces to the pan. Toss quickly to coat every piece with the glossy sauce. Cook for another 2 minutes just to heat the chicken through and let the glaze cling.
Time: PT2M
Temperature: Low
Garnish and Serve
Transfer the chicken to a serving plate, sprinkle toasted sesame seeds on top, and serve immediately while hot and crispy.
Time: PT30S
Nutrition Facts
- Calories
- 300
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains sesame, Contains honey, Contains gluten
Allergens: Soy, Sesame, Honey, Gluten (from fried coating)
Ingredient Substitutions
- Instead of Pre‑fried Korean style chicken pieces: Raw chicken wings (to fry yourself), Store‑bought fried chicken strips
- Instead of Soy Sauce: Tamari, Liquid aminos
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of Ground Black Pepper: White pepper
- Instead of Granulated Sugar: Brown sugar, Honey (adjust amount)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Honey: Maple syrup (adjust sweetness)
- Instead of Onion: Shallots, Green onions (use more)
- Instead of Cooking Oil: Sesame oil (use less)
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Large Skillet or Frying Pan
- Wooden Spoon or Silicone Spatula
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Serving Plate
- Small Bowl (for sauce mixing) (optional)
Critical Steps — Do Not Skip
- Do not let the garlic burn in step 3
- Watch the sauce closely in step 5 to prevent it from scorching
- Toss the chicken quickly in step 7 to keep the crust crispy
Chef Tips from the Video
- Use a pre‑fried Korean style chicken for authentic crunch
- Add a splash of rice vinegar to the sauce for a subtle brightness
- Toast sesame seeds lightly in a dry pan for extra aroma
Troubleshooting
Sauce is too thick
Add a tablespoon of water or extra soy sauce and stir until desired consistency is reached.
Sauce is too thin
Continue simmering on low heat for an extra minute or add a pinch more sugar.
Chicken lost its crispness
Re‑fry the chicken briefly in hot oil before coating, or serve immediately after coating.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat.
Freezer: Not recommended because the fried coating can become soggy.
Room temperature: Can sit out for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce up to step 6 and store in a sealed jar in the refrigerator for up to 2 days
- Reheat the sauce gently before tossing with chicken
- Use leftover fried chicken for a quick snack by reheating in a hot pan
Frequently Asked Questions
What is the cultural significance and history of soy honey garlic Korean fried chicken in Korean cuisine?
Korean fried chicken, known as "yangnyeom chicken," became popular in the 1970s when double‑fried techniques created an ultra‑crisp crust. The sweet‑salty soy‑honey‑garlic glaze is a classic non‑spicy variation that reflects Korea’s love for balanced flavors and is often enjoyed as an anju (food served with drinks).
What are the traditional regional variations of yangnyeom chicken in Korean cuisine?
While the basic sweet‑spicy version is nationwide, regions like Busan favor a lighter soy‑based glaze, whereas Seoul’s style may include more garlic and sesame. Some areas add gochujang for heat, while others keep it completely non‑spicy like this recipe.
How is soy honey garlic Korean fried chicken traditionally served in Korea?
It is typically served hot, sprinkled with toasted sesame seeds and sometimes chopped green onions, alongside pickled radish (danmuji) and a cold beer. It can also be wrapped in lettuce leaves with a dab of ssamjang for a fresh bite.
What occasions or celebrations is soy honey garlic Korean fried chicken associated with in Korean culture?
Fried chicken is a popular snack for late‑night gatherings, sports events, and casual celebrations such as birthdays or office get‑togethers. The non‑spicy soy‑honey version is especially favored for those who prefer milder flavors.
What other Korean dishes pair well with soy honey garlic Korean fried chicken?
Pair it with steamed white rice, Korean coleslaw (myeolchi bokkeum), pickled radish, or a simple cucumber salad. For drinks, Korean rice beer (makgeolli) or a cold lager complements the sweet‑salty glaze.
What are the authentic traditional ingredients for soy honey garlic Korean fried chicken versus acceptable substitutes?
Authentic ingredients include Korean soy sauce, toasted sesame oil, Korean honey, and Korean fried chicken coated in a wheat‑based batter. Substitutes can be regular soy sauce, any neutral oil, and store‑bought fried chicken pieces, though the texture may vary slightly.
What are the most common mistakes to avoid when making soy honey garlic Korean fried chicken?
Common errors are burning the garlic, letting the sugar‑honey sauce scorch, and over‑cooking the pre‑fried chicken which makes the crust soggy. Keep the heat low, stir constantly, and coat the chicken just until heated through.
Why does this recipe use low heat for the sauce instead of high heat?
Low heat prevents the sugar and honey from caramelizing too quickly and burning, which would give a bitter taste and a gritty texture. Gentle simmering allows the glaze to become glossy and cling to the chicken without scorching.
Can I make soy honey garlic Korean fried chicken ahead of time and how should I store it?
Yes, you can prepare the glaze up to step 6 and refrigerate it for up to two days. Store the coated chicken in an airtight container in the fridge for up to 3 days and reheat gently in a skillet before serving.
What texture and appearance should I look for when making soy honey garlic Korean fried chicken?
The chicken should retain a crisp, golden‑brown crust while the glaze appears glossy, slightly sticky, and evenly coats each piece. The sesame seeds on top add a subtle nutty sheen.
How do I know when the soy honey garlic Korean fried chicken is done cooking?
The sauce will have boiled and thickened, and the chicken will be hot throughout (internal temperature around 75 °C/165 °F). The glaze should cling without pooling, indicating the coating is complete.
What does the YouTube channel Hello K Cooking specialize in?
The YouTube channel Hello K Cooking focuses on Korean home‑cooking tutorials, teaching traditional and modern Korean dishes with clear step‑by‑step instructions for English‑speaking audiences.
What is the cooking philosophy and style of the YouTube channel Hello K Cooking?
Hello K Cooking emphasizes authentic Korean flavors while simplifying techniques for home cooks, using readily available ingredients and highlighting cultural context in each video.
Last updated: September 2, 2026
