Korean fried chicken gets double-fried at exactly 340°F then 375°F—the temperature jump creates that signature glass-crisp coating.
Sweet Soy Garlic Fried Chicken
Indulge in the crispy goodness of Sweet Soy Garlic Fried Chicken, a mouthwatering dish that’s sure to elevate your next gathering! This flavorful delight combines juicy chicken with a rich blend of soy sauce, garlic, and a touch of sweetness, creating a savory masterpiece. Perfectly paired with a chilled glass of soju or a cold beer, this recipe promises to be the star of your table!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 cup corn starch (240 ml)
- 2 tsp minced garlic (10 ml)
- 1 tbsp minced garlic (15 ml)
- 2 tsp grated ginger (10 ml)
- 1 tbsp grated ginger (15 ml)
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 800g chicken thigh or breast (1.76 lbs)
🫙Pantry Staples(5)
- 1/2 tbsp cornstarch (7.5 ml)
- 1.5 tbsp honey (22.5 ml)
- Oil for frying
- 2 tbsp rice wine (30 ml)
- 1 tbsp sugar (15 ml)
🍯Sauces & Condiments(1)
- 1/4 cup soy sauce (60 ml)
📦Other(1)
- Optional: 1 minced red chilioptional
👨🍳 Instructions
- 1
Cut chicken into bite sized pieces and add to a large bowl with garlic, ginger, and rice wine. Set aside for 1 hour.
- 2
In a small saucepan, add the sauce ingredients. Simmer until thickened.
- 3
Preheat your frying oil to 330F/165C. Coat each piece of chicken in cornstarch and gently place into the oil. Deep fry until golden brown (~3 min.), remove and drain excess oil onto paper towels.
- 4
In a large bowl, toss together fried chicken and sauce. Garnish with sesame seeds and scallion. Enjoy!
💡 Pro Tips
- ✓Double-fry your chicken at 330°F for 3 minutes, rest for 2 minutes, then fry again for 1-2 minutes to achieve maximum crispiness through moisture evaporation and Maillard reaction intensification.technique330°F double-fry
- ✓Marinate chicken for exactly 1 hour as specified because longer marination with rice wine's acidity (pH 3.4) will break down proteins too much, creating mushy texture.timing1 hour maximum
- ✓Dust cornstarch coating just before frying and shake off excess - cornstarch creates 40% crispier coating than flour due to lower protein content and higher starch gelatinization.technique40% crispier
- ✓Toss chicken with sauce immediately after draining while internal temperature is still 160-165°F so the hot oil residue helps caramelize the sweet soy components.timing160-165°F
- ✓Maintain oil temperature within 5°F of 330°F using a thermometer because temperature drops below 320°F result in oil absorption increasing by 25-30%.equipment±5°F tolerance
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Korean fried chicken gets double-fried at exactly 340°F then 375°F—the temperature jump creates that signature glass-crisp coating.
Sweet Soy Garlic Fried Chicken
Indulge in the crispy goodness of Sweet Soy Garlic Fried Chicken, a mouthwatering dish that’s sure to elevate your next gathering! This flavorful delight combines juicy chicken with a rich blend of soy sauce, garlic, and a touch of sweetness, creating a savory masterpiece. Perfectly paired with a chilled glass of soju or a cold beer, this recipe promises to be the star of your table!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 cup corn starch (240 ml)
- 2 tsp minced garlic (10 ml)
- 1 tbsp minced garlic (15 ml)
- 2 tsp grated ginger (10 ml)
- 1 tbsp grated ginger (15 ml)
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 800g chicken thigh or breast (1.76 lbs)
🫙Pantry Staples(5)
- 1/2 tbsp cornstarch (7.5 ml)
- 1.5 tbsp honey (22.5 ml)
- Oil for frying
- 2 tbsp rice wine (30 ml)
- 1 tbsp sugar (15 ml)
🍯Sauces & Condiments(1)
- 1/4 cup soy sauce (60 ml)
📦Other(1)
- Optional: 1 minced red chilioptional
👨🍳 Instructions
- 1
Cut chicken into bite sized pieces and add to a large bowl with garlic, ginger, and rice wine. Set aside for 1 hour.
- 2
In a small saucepan, add the sauce ingredients. Simmer until thickened.
- 3
Preheat your frying oil to 330F/165C. Coat each piece of chicken in cornstarch and gently place into the oil. Deep fry until golden brown (~3 min.), remove and drain excess oil onto paper towels.
- 4
In a large bowl, toss together fried chicken and sauce. Garnish with sesame seeds and scallion. Enjoy!
💡 Pro Tips
- ✓Double-fry your chicken at 330°F for 3 minutes, rest for 2 minutes, then fry again for 1-2 minutes to achieve maximum crispiness through moisture evaporation and Maillard reaction intensification.technique330°F double-fry
- ✓Marinate chicken for exactly 1 hour as specified because longer marination with rice wine's acidity (pH 3.4) will break down proteins too much, creating mushy texture.timing1 hour maximum
- ✓Dust cornstarch coating just before frying and shake off excess - cornstarch creates 40% crispier coating than flour due to lower protein content and higher starch gelatinization.technique40% crispier
- ✓Toss chicken with sauce immediately after draining while internal temperature is still 160-165°F so the hot oil residue helps caramelize the sweet soy components.timing160-165°F
- ✓Maintain oil temperature within 5°F of 330°F using a thermometer because temperature drops below 320°F result in oil absorption increasing by 25-30%.equipment±5°F tolerance