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korean fried chicken
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5 from 2 votes

Soy Garlic Korean Fried Chicken

The best super crispy Korean-style fried chicken tossed in a soy garlic sauce. It's perfect as a snack or meal.
Prep Time6 hours
Cook Time30 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: korean
Servings: 4 people
Calories: 417kcal
Author: Dana

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!

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.

Nutrition

Calories: 417kcal | Carbohydrates: 52g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 2754mg | Potassium: 276mg | Fiber: 1g | Sugar: 8g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 2mg