Korean Soy Garlic Fried Chicken
Crispy fried chicken coated in a glossy soy-garlic glaze with a hint of ginger and heat. A restaurant-quality Korean favorite ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 720
- Protein
- 52g
Ingredients
- 2 lb chicken thighs and drumsticks, bone-in skin-on
- ½ cup cornstarch
- 1 tsp each salt and black pepper
- ⅓ cup soy sauce
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 cups vegetable oil for frying
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper.
- 2
Toss chicken in cornstarch until all pieces are evenly coated.
- 3
Whisk soy sauce, garlic, ginger, rice vinegar, and brown sugar in a bowl until sugar dissolves.
- 4
Heat oil in a large, heavy-bottomed pot or deep skillet to 325°F on a thermometer.
- 5
Carefully lower chicken into hot oil. Fry 12–15 minutes until golden brown and crispy, turning halfway.
- 6
Transfer chicken to a paper towel–lined plate. Let rest 2 minutes.
- 7
Pour off all but 1 tbsp oil from the pot. Add soy-garlic sauce and bring to a simmer over medium heat.
- 8
Return chicken to the pot. Toss until evenly coated and the glaze thickens, about 2 minutes.
- 9
Transfer to a serving platter. Drizzle with any remaining glaze from the pot.
Tools you’ll need
- large heavy-bottomed pot or 12-inch deep skillet
- instant-read thermometer
- paper towels
- tongs
- whisk
- shallow bowl for dredging
- slotted spoon or spider strainer
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