Soy & Garlic Korean Fried Chicken Recipe
Soy & Garlic Korean Fried Chicken Recipe! is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by School of Wok on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $11.57 total, $2.89 per serving
Ingredients
- 2 lb Chicken Wings (smallish wings, tips removed if desired)
- 1 inch Fresh Ginger (peeled and grated)
- 4 cloves Garlic (peeled and minced)
- 2 tbsp Shaoxing Rice Wine (or any aromatic Chinese rice wine; substitute with dry sherry)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Salt (regular table or kosher salt)
- 4 tbsp Light Soy Sauce (divided: 2 tbsp for marinate, 2 tbsp for sauce)
- 1 cup Cornstarch (for coating; can mix with potato starch for extra crisp)
- 2 qt Vegetable Oil (high smoke‑point oil for deep frying (e.g., canola, peanut))
- 4 oz Unsalted Butter (half a stick, cut into cubes)
- 2 tbsp Light Brown Sugar (packed)
- 1 tsp Red Chili Flakes (adjust to heat preference)
- 1 tsp Tabasco Sauce (optional for extra kick)
- 1 tsp Sesame Oil (to finish the glaze)
- 1 tbsp Honey (for shine and subtle sweetness)
- 1 tbsp Sesame Seeds (toasted for garnish)
- 2 Green Onions (thinly sliced, white and green parts)
- 1 Red Chili (thinly sliced for color)
Instructions
Make ginger‑garlic paste for marination
Place peeled ginger and garlic cloves in a mortar, smash and grind until you have a rough paste.
Time: PT5M
Marinate the chicken
In a large mixing bowl combine chicken wings, ginger‑garlic paste, Shaoxing rice wine, black pepper, salt, and 2 tbsp light soy sauce. Massage with hands until evenly coated. Let rest for 5 minutes.
Time: PT5M
Heat oil for first fry
Fill the wok or deep fryer with vegetable oil to about 2‑3 inches deep. Heat to 350°F (180°C).
Time: PT5M
Temperature: 350°F
Coat wings in cornstarch
Place cornstarch in a shallow tray. Dredge each marinated wing, shaking off excess. Arrange on a plate.
Time: PT2M
First fry – light golden
Working in batches, lower wings into hot oil. Fry 4‑5 minutes until light golden and just cooked through. Remove with tongs and place on cooling rack to drain.
Time: PT5M
Temperature: 350°F
Prepare the soy‑garlic glaze
In a saucepan melt butter over medium heat. Add the remaining ginger‑garlic paste, stir 30 seconds. Add brown sugar, red chili flakes, 2 tbsp soy sauce, Tabasco, sesame oil, and honey. Bring to a gentle boil, then remove from heat.
Time: PT7M
Temperature: Medium heat
Reheat oil for second fry
Increase oil temperature back to 350°F (180°C).
Time: PT2M
Temperature: 350°F
Second fry – extra crisp
Return all wings to the hot oil for a quick 1‑2 minute fry until deep golden and extra crispy. Remove and drain on the rack.
Time: PT2M
Temperature: 350°F
Toss wings in glaze
Place hot wings in a large bowl, pour the warm glaze over them, and toss quickly to coat evenly.
Time: PT2M
Garnish and serve
Transfer glazed wings to a serving plate. Sprinkle toasted sesame seeds, sliced red chili, and sliced green onions over the top.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Contains dairy, Contains soy, Contains honey, Gluten‑Free if pure cornstarch is used
Allergens: Dairy, Soy, Honey
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes, Chicken Thighs (boneless, cut into bite‑size pieces)
- Instead of Fresh Ginger: Ground ginger (1/2 tsp)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Shaoxing Rice Wine: Dry sherry, Mirin (reduced amount)
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Light Soy Sauce: Tamari
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Unsalted Butter: Margarine, Ghee (use less)
- Instead of Light Brown Sugar: Dark brown sugar, Honey (reduce other liquids)
- Instead of Red Chili Flakes: Korean gochugaru, Paprika (mild)
- Instead of Tabasco Sauce: Sriracha, Korean gochujang (1 tsp)
- Instead of Sesame Oil: Peanut oil (less aromatic)
- Instead of Honey: Maple syrup, Brown rice syrup
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Green Onions: Chives
- Instead of Red Chili: Jalapeño, Bird’s eye chili
Equipment Needed
- Mixing Bowl
- Mortar and Pestle
- Wok or Deep Fryer
- Thermometer
- Tongs
- Cooling Rack
- Saucepan
- Whisk or Spoon
- Measuring Spoons
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Creating a fine ginger‑garlic paste for both marinate and sauce.
- Maintaining oil temperature at 350°F for both frying stages.
- Executing the double‑fry technique to achieve ultra‑crisp skin.
- Emulsifying the glaze without it curdling.
Chef Tips from the Video
- Use a mix of cornstarch and potato starch for an even lighter crunch.
- Toast sesame seeds briefly in a dry pan to enhance aroma before sprinkling.
- For extra heat, add a pinch of Korean gochugaru to the glaze.
Troubleshooting
Wings are soggy after frying.
Check oil temperature with a thermometer; it should be 350°F. If temperature drops, fry in smaller batches or let oil re‑heat before adding more wings.
Glaze separates or looks curdled.
Remove from heat and whisk vigorously; add a splash of water or extra soy sauce to bring it back together.
Coating falls off during frying.
Pat wings dry after marinating, and lightly dust with cornstarch just before the first fry. Avoid excess moisture.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to retain crispness.
Freezer: Not recommended – texture will become soggy after thawing.
Room temperature: Do not leave out longer than 2 hours due to food safety.
Make-Ahead Tips
- The ginger‑garlic paste can be prepared up to 2 days ahead and kept refrigerated.
- The glaze can be made earlier; reheat gently and whisk before tossing.
- Coated wings can be placed on a tray, covered, and refrigerated for up to 1 hour before frying.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1970s after American fried‑chicken techniques merged with Korean flavors. It is a staple of Korean street food, often enjoyed with beer (chimaek) and shared in casual gatherings.
What are the traditional regional variations of Korean Fried Chicken in Korean cuisine?
In Korea, you’ll find plain crispy chicken (huraideu), sweet‑spicy soy‑garlic (yangnyeom), and extra‑spicy gochujang‑coated versions. Some regions add honey or malt syrup for a glossy finish, while others use a double‑fry method for extra crunch, just like in this recipe.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served on a large platter, sprinkled with toasted sesame seeds, sliced green onions, and sometimes shredded cabbage on the side. It is eaten hot, often with a side of pickled radish and a cold beer.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean Fried Chicken is a popular snack for casual get‑togethers, late‑night meals, and especially "chimaek" nights (chicken and beer). It’s also served at sports viewing parties and birthday celebrations as a crowd‑pleasing finger food.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The hallmark is the double‑fry technique that creates an ultra‑crisp skin while keeping the meat juicy, combined with bold sauces that balance sweet, salty, garlic, and spicy flavors. This contrast of textures and flavors sets it apart from other fried chicken styles.
What are the most common mistakes to avoid when making Ultimate Korean Fried Chicken with Soy Garlic Glaze?
Common errors include frying at too low a temperature, which yields soggy wings; using too much coating that clumps; and letting the glaze over‑cook, causing it to separate. Follow the double‑fry method and keep the glaze just barely simmering.
Why does this Ultimate Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry cooks the meat and sets a light crust; the second short fry at high heat removes excess moisture from the coating, creating the signature ultra‑crisp exterior that holds up under the sticky glaze.
Can I make Ultimate Korean Fried Chicken with Soy Garlic Glaze ahead of time and how should I store it?
Yes. You can fry the wings and store them in the refrigerator for up to 2 days. Reheat in a hot oven (375°F) to restore crispness, then toss with the warmed glaze just before serving.
What texture and appearance should I look for when making Ultimate Korean Fried Chicken with Soy Garlic Glaze?
The wings should be deep golden‑brown, with a glossy, slightly sticky glaze that clings to every piece. The coating must be crisp to the bite, not soggy, and the glaze should be smooth without visible lumps.
How do I know when the Ultimate Korean Fried Chicken with Soy Garlic Glaze is done cooking?
The wings are done when the second fry turns the skin a rich bronze color and the internal temperature reaches 165°F (74°C). The glaze should be glossy and coat the wings evenly; a quick taste should reveal a balance of sweet, salty, garlic, and mild heat.
What does the YouTube channel School of Wok specialize in?
The YouTube channel School of Wok specializes in teaching Asian cooking techniques, especially wok‑centric dishes, with clear step‑by‑step tutorials that blend traditional flavors with modern home‑cook practicality.
How does the YouTube channel School of Wok's approach to Korean cooking differ from other Korean cooking channels?
School of Wok emphasizes technique fundamentals—like proper oil temperature, double‑frying, and precise seasoning—while keeping recipes approachable for home cooks, whereas many other channels focus more on visual flair than detailed process explanations.
What other Korean recipes is the YouTube channel School of Wok known for?
School of Wok is known for recipes such as Beef Bulgogi, Kimchi Fried Rice, Spicy Korean Tofu Stew (Sundubu Jjigae), and classic Korean Pancakes (Pajeon), all presented with thorough technique breakdowns.
Last updated: September 2, 2026
