This Soy Garlic Korean Fried Chicken recipe is exceptionally crispy—doubled fried— and doused with super yummy soy garlic sauce sauce. I found out about Korean fried chicken (aka KFC) through k-dramas (crash landing on you fans out there?) and it looked so delicious, I had to try!
I have tried many kinds of fried chicken ranging from Bonchon chicken to delicious fried chicken places in K-Town Los Angeles. This recipe is a must try if you are a fried chicken lover like me.
Ingredients you need for your soy garlic korean fried chicken:
Chicken Marinade
- wings
- salt
- black pepper
- white wine
- milk
Flour Mixture
- flour
- cornstarch
- baking powder
- garlic seasoning (salt, garlic powder, onion powder)
Soy Garlic Sauce
- unsalted butter
- soy sauce
- garlic
- honey
- water
Steps to make the soy garlic korean fried chicken:
- Step 1. Mix wings, 1 tablespoon of salt, pinch of black pepper, and 2 tablespoons of white wine. Marinate overnight (or at least 6 hours).
- Step 2. After marinating, add 1 cup milk to the wings and marinate for an additional 30 minutes.
- Step 3. In a separate bowl, make flour mixture. Mix ½ cup flour, ½ cup cornstarch, ½ tablespoon baking powder, and 1 tablespoons of garlic seasoning. Add flour mixture to the wings and mix together until the batter is a thick consistency.
- Step 5. Dip the battered chicken in corn starch and coat evenly. Let the wings rest for 10 minutes.
- Step 6. Fry the wings in 350F oil for 10 minutes.
- Step 7. Take wings out (should be light blonde color) and rest on a wire rack or on paper towels.
- Step 8. Turn up the oil to ~400F. Put the wings back in the pot for another 5-7 minutes until golden brown. Double frying makes the wings extra crispy!!
- Step 9. To make the soy garlic sauce, melt 1 tablespoon butter in a low-medium saucepan. Add 3 cloves of minced garlic, 3 tablespoons soy sauce, 4 tablespoons water and 1 tablespoons honey. Bring to a simmer (until you see small bubbles) and stir. Make sure the sauce is not burnt (but caramelized) for 5-8 minutes.
- Step 10. Coat wings in sauce and enjoy!!
Soy Garlic Korean Fried Chicken
Ingredients
Chicken Marinade
- 1 pound wings
- 1 tablespoon salt
- pinch of black pepper
- 2 tablespoon white wine
- 1 cup milk
Flour Mixture
- ½ cup flour
- ½ cup cornstarch
- ½ tablespoon baking powder
- 1 tablespoon garlic seasoning equal parts of salt, garlic powder, onion powder
Batter
- ½ cup corn starch
Soy Garlic Sauce
- 1 tablespoon butter unsalted
- 3 tablespoon soy sauce
- 3 cloves garlic minced
- 1 tablespoon honey
- 4 tablespoon water
Instructions
Marinate Chicken
- Mix wings, 1 tablespoon of salt, pinch of black pepper, and 2 tablespoons of white wine. Marinate overnight (or at least 6 hours).
- After marinating, add 1 cup milk to the wings and marinate for an additional 30 minutes.
Batter Chicken
- In a separate bowl, make flour mixture. Mix ½ cup flour, ½ cup cornstarch, ½ tablespoon baking powder, and 1 tablespoons of garlic seasoning. Add flour mixture to the wings and mix together until the batter is a thick consistency.
- Dip the battered chicken in corn starch and coat evenly. Let the wings rest for 10 minutes.
Fry & Sauce Wings
- Fry the wings in 350F oil for 10 minutes.
- Take wings out (should be light blonde color) and rest on a wire rack or on paper towels.
- To make the soy garlic sauce, melt 1 tablespoon butter in a low-medium saucepan. Add 3 cloves of minced garlic, 3 tablespoons soy sauce, 4 tablespoons water and 1 tablespoons honey. Bring to a simmer (until you see small bubbles) and stir. Make sure the sauce is not burnt (but caramelized) for 5-8 minutes.
- Coat wings in sauce and hope you enjoy!
Video
@cookwithdana a must-try for all fried chicken lovers ✨ #koreanfood #easyrecipe #recipe #cooking #koreanfriedchicken #kfc #korea #foodfam #fyp #foryoupage
♬ Send Me on My Way – Guy Meets Girl
Notes
- Read Through the Recipe and Plan. There are multiple points where you will need to pause between steps when making this Korean wings recipe. You want to make sure you have allowed enough time so you don’t have to rush things.
- Marinate Overnight. Six hours is the minimum but an overnight marinate works best to infuse more flavor into the chicken.
- Fry in a Deep Pan. Use a deep pan for frying the chicken so that your oil is deep enough to submerge the chicken wings.
- Cook in Batches. Don’t fry too many chicken wings at a time as this cause the temperature of the oil to drop and result in greasy chicken. It’s best to leave cook a few pieces at a time so there is some space around the chicken
- Heat the Oil. Be sure to give it time to preheat and for best results use a candy thermometer to check the temperature.
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