Spicy Soy Garlic Fried Chicken
Spicy Soy Garlic Fried Chicken 🌶🍗 is a medium Korean recipe that serves 6. 420 calories per serving. Recipe by Seonkyoung Longest on YouTube.
Prep: 52 min | Cook: 47 min | Total: 1 hr 54 min
Cost: $71.38 total, $11.90 per serving
Ingredients
- 4 pounds Whole Chicken (bone‑in, skin‑on, cut into 12‑14 pieces)
- 0.25 cup Rice Wine (or Soju, Vodka, White Wine, Water) (use water if you prefer no alcohol)
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Garlic (minced)
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly Ground Black Pepper
- 2 cups All-Purpose Flour (sifted)
- 0.75 cup Corn Starch or Potato Starch (choose either)
- 2 tablespoons Salt (for batter)
- 1.5 tablespoons Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Korean Red Pepper Flakes (Gochugaru) or Cayenne
- 1 teaspoon Garlic Powder
- 1 teaspoon Ginger Powder
- 0.5 teaspoon Ground Nutmeg
- 1.25 cup Korean Fried Chicken Mix Powder (commercial) (brand used by Seonkyoung; provides extra crispness)
- 1 cup Cold Water (ice‑cold for batter)
- 1.5 cup Additional Korean Fried Chicken Mix Powder (for coating) (used to dust chicken after first dip)
- 4 cups Vegetable Oil (for deep frying; use a high smoke‑point oil)
- 0.25 cup Soy Sauce (low‑sodium optional)
- 0.5 cup Mirin (seasoned rice wine)
- 0.25 cup Sugar (for sauce)
- 5 Garlic Cloves (finely chopped)
- 3 tablespoons Thai Chili Flakes (adjust to heat preference)
- 1 tablespoon Sesame Seeds (for garnish)
- 2 Green Onions (thinly sliced; optional ice‑water shock for crispness)
Instructions
Cut the Chicken
Place the whole chicken on a cutting board and cut it into 12‑14 pieces (drumsticks, thighs, wings, and breast pieces).
Time: PT10M
Marinate the Chicken
In a large bowl combine the chicken pieces with ¼ cup rice wine (or substitute water), 1 tsp grated ginger, 1 tbsp minced garlic, ½ tsp salt, and ½ tsp freshly ground black pepper. Mix well, cover, and let sit for 30‑60 minutes.
Time: PT30M
Prepare the Dry Batter Mix
In a large mixing bowl whisk together 2 cups all‑purpose flour, ¾ cup corn starch, 2 tbsp salt, 1½ tbsp sugar, 1 tbsp baking powder, 1 tsp black pepper, 1 tsp gochugaru (or cayenne), 1 tsp garlic powder, 1 tsp ginger powder, and ½ tsp ground nutmeg.
Time: PT5M
Make the Wet Batter
Add 1¼ cup Korean fried chicken mix powder and 1 cup ice‑cold water to the dry mix. Whisk until smooth and free of lumps.
Time: PT5M
Prepare the Coating Powder
Place 1½ cups Korean fried chicken mix powder in a shallow dish; this will be used to dust the chicken after the first dip.
Time: PT2M
Heat Oil for First Fry
Fill the deep‑fry pot with enough vegetable oil to submerge the pieces (about 4 cups). Heat to 350°F (175°C) using a thermometer.
Time: PT10M
Temperature: 350°F
First Fry (Partial Cook)
Working in batches, dip each marinated piece into the wet batter, coat, then dust with the extra mix powder. Fry for 10‑12 minutes until lightly golden, then remove with tongs onto a cooling rack set over a baking sheet.
Time: PT12M
Temperature: 350°F
Rest the Chicken
Let the first‑fried pieces rest on the rack for 5 minutes. This allows steam to escape and prepares them for the second fry.
Time: PT5M
Increase Oil Temperature for Double Fry
Raise the oil temperature to 375°F (190°C).
Time: PT5M
Temperature: 375°F
Double Fry
Return all pieces to the hot oil in a single layer. Fry for 3‑5 minutes until deep golden and ultra‑crisp. Remove and place back on the cooling rack.
Time: PT5M
Temperature: 375°F
Make the Spicy Soy Garlic Sauce
In a small saucepan combine ¼ cup soy sauce, ½ cup mirin, ¼ cup sugar, 5 finely chopped garlic cloves, and 3 tbsp Thai chili flakes. Bring to a boil over medium‑high heat, then simmer 3‑5 minutes until slightly thickened. Remove from heat.
Time: PT5M
Toss Chicken in Sauce
Place the double‑fried chicken in a large bowl, pour the hot sauce over, and toss quickly to coat each piece evenly.
Time: PT3M
Garnish and Serve
Transfer the coated chicken to a serving platter. Sprinkle with sesame seeds and thinly sliced green onions (optional ice‑water shock for extra crunch). Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains gluten, Contains soy, Not vegetarian, Not vegan
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs, Chicken drumsticks
- Instead of Rice Wine (or Soju, Vodka, White Wine, Water): Water, Apple cider vinegar (1 tbsp)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of All-Purpose Flour: Cake flour (will affect texture)
- Instead of Corn Starch or Potato Starch: Tapioca starch
- Instead of Sugar: Honey (reduce other liquid slightly)
- Instead of Baking Powder: Club soda (replace part of water)
- Instead of Korean Red Pepper Flakes (Gochugaru) or Cayenne: Cayenne pepper
- Instead of Ginger Powder: Fresh ginger (extra amount)
- Instead of Korean Fried Chicken Mix Powder (commercial): Homemade mix (the dry ingredients above), Extra flour + cornstarch blend
- Instead of Additional Korean Fried Chicken Mix Powder (for coating): More of the dry batter mix
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Soy Sauce: Tamari
- Instead of Mirin (seasoned rice wine): Sake + sugar, Rice vinegar + sugar
- Instead of Sugar (for sauce): Honey (reduce other liquid slightly)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Thai Chili Flakes: Korean gochugaru (more mild), Crushed red pepper
- Instead of Sesame Seeds: Toasted pepitas
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Deep‑Fry Pot or Dutch Oven
- Thermometer
- Cooling Rack
- Baking Sheet
- Saucepan
- Measuring Cups and Spoons
- Tongs
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Maintaining oil temperature (350°F then 375°F) throughout frying
- Double‑frying to achieve extra crispness
- Reducing the sauce to the right thickness
Chef Tips from the Video
- Dust the chicken with extra mix powder after the first dip; this creates a layered crust.
- For extra shine, brush the finished chicken lightly with melted butter before serving.
- If you prefer less sweetness, reduce the sugar in the sauce to 2‑3 tbsp.
Troubleshooting
Chicken is soggy after frying.
Make sure oil stays at the correct temperature; avoid overcrowding the pot and double‑fry for a crisp finish.
Batter is too thick or clumpy.
Use ice‑cold water and whisk vigorously; add a little more water a tablespoon at a time until smooth.
Sauce is too thin.
Simmer a little longer to reduce; optionally add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store leftover chicken 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 single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Reheat by baking at 375°F for 10‑12 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance; keep refrigerated.
- Prepare the dry batter mix and store in an airtight container for a week.
- The sauce can be made ahead and reheated gently before tossing.
Frequently Asked Questions
What is the cultural significance and history of Korean fried chicken (yangnyeom chicken) in Korean cuisine?
Korean fried chicken, known as yangnyeom chicken when coated in a sweet‑spicy sauce, became popular in the 1970s after the introduction of deep‑frying technology. It is a staple street‑food and a favorite for gatherings, often enjoyed with beer (chimaek).
What are the traditional regional variations of spicy soy garlic fried chicken in Korean cuisine?
In Seoul, the sauce is usually sweeter and uses gochujang, while in Busan the version is spicier with more chili flakes. Some regions add honey or rice syrup for extra gloss, and Jeju island versions may include local citrus zest.
How is spicy soy garlic fried chicken traditionally served in Korea?
It is typically served on a large platter, sprinkled with toasted sesame seeds and sliced green onions, and eaten with a side of pickled radish (danmuji) and cold beer. The chicken is eaten hot, straight from the fryer, to keep the crust crisp.
What occasions or celebrations is Korean fried chicken traditionally associated with in Korean culture?
Korean fried chicken is a go‑to dish for casual gatherings, sports watching parties, and late‑night meals after work. It’s also a popular delivery food for birthdays and holidays like Chuseok when families gather.
How does spicy soy garlic fried chicken fit into the broader Korean cuisine tradition?
The dish showcases Korea’s love for bold flavors—sweet, salty, spicy, and umami—while the double‑fry technique reflects the Korean emphasis on texture. It pairs well with other Korean sides such as kimchi, japchae, and steamed rice.
What are the authentic traditional ingredients for spicy soy garlic fried chicken versus acceptable substitutes?
Authentic ingredients include Korean fried chicken mix powder, gochugaru, mirin, and Korean soy sauce. Acceptable substitutes are regular all‑purpose flour with cornstarch, cayenne pepper for gochugaru, and rice vinegar with sugar for mirin.
What other Korean dishes pair well with spicy soy garlic fried chicken?
Serve it alongside Korean pickles (kimchi, danmuji), a bowl of soft rice, and a refreshing cucumber salad (musaengchae). A cold barley tea or a light soju also complements the heat of the sauce.
What makes spicy soy garlic fried chicken special or unique in Korean cuisine?
The combination of a double‑fried, ultra‑crisp coating and a glossy, sweet‑spicy sauce creates a contrast of textures and flavors that is uniquely Korean. The use of gochugaru and mirin adds depth not found in typical Western fried chicken.
What are the most common mistakes to avoid when making spicy soy garlic fried chicken at home?
Common errors include overcrowding the oil, which drops temperature and makes the crust soggy, and skipping the second fry, which reduces crispness. Also, using warm water for the batter can create a gummy coating.
Why does this recipe use a double‑fry method instead of a single fry?
The first fry cooks the chicken through and sets a base layer; the second high‑heat fry removes moisture from the coating, giving the signature crunch without overcooking the meat inside.
What does the YouTube channel Seonkyoung Longest specialize in?
The YouTube channel Seonkyoung Longest specializes in approachable Asian home cooking, offering step‑by‑step tutorials of traditional and modern dishes from Korea, Japan, China, and Southeast Asia.
How does the YouTube channel Seonkyoung Longest's approach to Korean cooking differ from other Korean cooking channels?
Seonkyoung Longest focuses on clear, beginner‑friendly explanations, often using readily available ingredients and providing cultural context, whereas many other Korean channels target advanced techniques or restaurant‑style presentations.
Last updated: September 3, 2026
