Crispy Soy Garlic Korean Fried Chicken
Chicken thighs double-fried until glossy and crispy, then tossed in a sweet-savory soy-garlic glaze with caramelized garlic cloves. The kind of dish that makes you skip everything else on the plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 38g
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 2-inch pieces
- 8 cloves garlic cloves, whole, peeled
- ⅓ cup soy sauce
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 cups neutral cooking oil (for frying)
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper.
- 2
Coat chicken in flour, shaking off excess. Heat oil in a heavy 12-inch skillet over medium-high until a flour piece sizzles instantly.
- 3
Fry chicken in batches 5–6 minutes per batch, turning once, until deep golden brown. Transfer to a paper-towel-lined plate.
- 4
Pour off all but 2 tbsp oil. Add garlic cloves and fry over medium 2–3 minutes until golden and fragrant, stirring often.
- 5
Stir in soy sauce and sugar. Return chicken to skillet and toss constantly for 2 minutes until glossy and coated.
- 6
Slide onto a platter. Serve hot with the caramelized garlic scattered over the top.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- instant-read thermometer (optional)
- wooden spoon or high-heat silicone spatula
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