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Easy Soy Garlic Korean Fried Chicken Recipe

Easy Soy Garlic Korean Fried Chicken (Dakgangjeong Style) - Crispy, Sticky, And Ready Fast

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds (680 g) boneless chicken thighs, cut into bite-size pieces (or wings/drumettes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce (for marinating)
  • 1 tablespoon rice wine (mirin or dry sherry works)
  • 1 large egg white (optional, helps the coating stick)
  • 3/4 cup potato starch (or cornstarch), plus extra as needed
  • Neutral oil for frying (canola, peanut, or vegetable)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey (or 1/4 cup brown sugar)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 3–4 cloves garlic, finely minced
  • 1 teaspoon grated fresh ginger (optional but great)
  • 1–2 teaspoons gochujang or a pinch of red pepper flakes (optional for mild heat)
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (optional, for extra glossy thickness)
  • Toasted sesame seeds
  • Thinly sliced green onions
  • Crushed roasted peanuts or almonds (traditional in dakgangjeong, optional)

Instructions
 

  • Prep the chicken. Pat the chicken dry. In a bowl, combine the chicken with salt, pepper, soy sauce, and rice wine. Mix well and let sit for 10–15 minutes. If using, stir in the egg white.
  • Coat for crunch. Add potato starch to a shallow bowl. Dredge chicken pieces, pressing to coat thoroughly. Shake off excess. Set on a rack for 5–10 minutes so the starch hydrates slightly.
  • Heat the oil. Pour 1–1.5 inches of oil into a deep skillet or pot. Heat to 325–340°F (165–170°C). Keep a steady medium heat.
  • First fry. Fry chicken in batches without crowding, 4–5 minutes until lightly golden and cooked through. Transfer to a rack. Let the oil return to temperature between batches.
  • Make the glaze. In a small pan, combine soy sauce, honey, rice vinegar, garlic, ginger, gochujang or flakes (if using), water, and sesame oil. For a thicker sauce, whisk in cornstarch before heating. Simmer over medium heat 2–3 minutes until glossy and slightly thick.
  • Second fry for extra crisp. Increase oil to 360–375°F (182–190°C). Fry the chicken again for 1–2 minutes until deep golden and ultra crispy. Drain on a rack.
  • Sauce and toss. Add the hot chicken to a large bowl. Pour over the glaze and toss quickly until every piece is coated and shiny.
  • Finish and serve. Sprinkle with sesame seeds, green onions, and nuts if you like. Serve right away with rice, pickled radish, or a cold beer.