Name: Soy Garlic Fried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb Chicken thighs (boneless, cubed); ½ cup Cornstarch; 3 tablespoons Soy sauce; 2 tablespoons Honey; 5 cloves Garlic (minced); 1 tablespoon Sugar; 1 tablespoon Rice vinegar; 1 teaspoon Sesame oil; 2 cups Vegetable oil (for frying); 1 tablespoon Sesame seeds

Soy garlic fried chicken became a kind of cultural export from Korea without most people tracking where it came from. The combination — crunchy fried chicken coated in a sticky soy-honey-garlic glaze — is now replicated in Korean fried chicken chains across the United States, Australia, and the UK. But it's surprisingly easy to make at home, and the homemade version hits differently because the sauce is fresher.

The double-fry technique in the recipe tip is optional but significant. Fry once for four minutes, pull the chicken out, rest for five minutes, then fry again for two minutes. The second fry drives out more moisture and creates a harder crust that holds up under the sauce without going soggy. I skipped this on my first home attempt and the chicken was fine but softer. Double-fried is clearly better.

The sauce ratio is the easy part: soy sauce, honey, sugar, rice vinegar, lots of garlic. The garlic matters — five cloves, minced fine, cooked in the sauce for about two minutes until it softens slightly and loses its raw edge. The result is a sticky glaze that goes on immediately after frying while the chicken is hot.

A friend named Zuzanna from Warsaw came to visit while I was testing this recipe. She was obsessed with Korean fried chicken after a trip to Seoul and wanted to learn the sauce. I walked her through it step by step and she pointed out that the garlic-to-chicken ratio felt high. I told her it was exactly right. She tasted a piece, agreed, and ate six more.

Serve immediately. The crunch starts to fade after fifteen minutes under the sauce, though it still tastes excellent.

Instructions

Cut chicken thighs into bite-sized pieces. Toss with cornstarch until evenly coated.

Heat 2 cups of vegetable oil in a pot to 350F. Fry the chicken pieces in batches for 5-6 minutes until golden and crispy. Drain on paper towels.

Tip: For extra crunch, fry twice: once for 4 minutes, rest 5 minutes, then fry again for 2 minutes.

In a clean pan, combine soy sauce, honey, sugar, rice vinegar, and minced garlic. Cook over medium heat until the sauce bubbles and thickens slightly (about 2 minutes).

Add the fried chicken to the sauce and toss to coat. Finish with sesame oil and sesame seeds. Serve immediately.

Soy Garlic Fried Chicken

Ganjang Maneul Gangjeong

Prep: 10 minCook: 20 minTotal: 30 minServings: 3

Ingredients

1 lb Chicken thighs (boneless, cubed)
½ cup Cornstarch
3 tablespoons Soy sauce
2 tablespoons Honey
5 cloves Garlic (minced)
1 tablespoon Sugar
1 tablespoon Rice vinegar
1 teaspoon Sesame oil
2 cups Vegetable oil (for frying)
1 tablespoon Sesame seeds(optional)

Instructions

Cut chicken thighs into bite-sized pieces. Toss with cornstarch until evenly coated.
Heat 2 cups of vegetable oil in a pot to 350F. Fry the chicken pieces in batches for 5-6 minutes until golden and crispy. Drain on paper towels.
In a clean pan, combine soy sauce, honey, sugar, rice vinegar, and minced garlic. Cook over medium heat until the sauce bubbles and thickens slightly (about 2 minutes).
Add the fried chicken to the sauce and toss to coat. Finish with sesame oil and sesame seeds. Serve immediately.