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–+ servings
Fried chicken wings on a plate with soy garlic sauce.
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5 from 3 votes

Soy Garlic Korean Fried Chicken

The best super crispy Korean-style fried chicken tossed in a soy garlic sauce. The exterior is crunchy from the batter and the chicken is juicy and savory!
Prep Time6 hours
Cook Time30 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: korean
Servings: 4 people
Calories: 417kcal
Author: Dana Rao

Ingredients

Chicken Marinade

  • 1.5 pound chicken wings
  • 2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup milk

Flour Mixture

  • ¼ cup flour
  • ½ cup cornstarch
  • ½ tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Soy Garlic Sauce

  • 1 tablespoon butter unsalted
  • 3 tablespoon soy sauce
  • 3 cloves garlic minced
  • 1 tablespoon honey
  • ¼ cup water
  • 1 teaspoon brown sugar (optional - to make it sweeter)

Instructions

Marinate Chicken

  • Combine the wings with salt, black pepper, and milk. Cover and marinate overnight (or at least 6 hours).

Batter Chicken

  • Combine the flour, salt, cornstarch, baking powder, and garlic seasoning.
  • Add wings in the flour mixture and make sure that the wing is evenly coated.

Fry & Sauce Wings

  • Fry the wings in 350F oil for 5-6 minutes until golden. Don't worry it doesn't have to be perfectly crispy because we are double frying!
  • Take wings out (should be light blonde color) and rest on a wire rack or on paper towels.
  • Turn up the oil to 400F. Add the wings back to the pot to cook for another 2 minutes until golden brown. Double frying makes the wings extra crispy!!
  • Melt the butter in a low-medium saucepan. Add three cloves of minced garlic, soy sauce, water, and honey. Bring to a simmer and stir. Cook for about 5-8 minutes, making sure the sauce is not burnt but caramelized.
  • Lightly brush the garlic soy sauce sauce onto the wings and enjoy!!

Notes

Expert Tips
  • 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 Korean-style chicken wings 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.
  • Double Fry. Frying the wings a second time ensures that the chicken stays super crunchy when the sauce is added.

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