Glossy Soy Garlic Korean Fried Chicken
Twice-fried chicken coated in a sticky soy-garlic glaze with crispy edges and a glossy finish. Served with pickled cucumbers and lemon wedges for brightness.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 4 cloves garlic cloves, minced
- 1 tbsp rice vinegar
- 3 cups neutral cooking oil for frying
- ½ cup pickled cucumbers
- 2 wedges lemon wedges
Instructions
- 1
Pat chicken dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Coat chicken in flour, shaking off excess. Heat oil in a deep skillet to 350°F.
- 3
Fry chicken 6–7 minutes per side until golden brown and cooked through. Transfer to a paper towel.
- 4
In a small bowl, whisk soy sauce, brown sugar, minced garlic, and rice vinegar until sugar dissolves.
- 5
Pour glaze into the skillet (off heat). Return chicken and toss until coated glossy, 1–2 minutes.
- 6
Plate chicken. Serve immediately with pickled cucumbers and lemon wedges on the side.
Tools you’ll need
- deep skillet or heavy-bottomed pot
- instant-read thermometer
- paper towels
- small bowl
- whisk
- tongs
- slotted spoon
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