Extra-Crispy Soy Garlic Korean Fried Chicken

Korean fried chicken is all about that shatteringly crisp crust, and this soy garlic version coats every piece in a sticky, savory-sweet glaze that caramelizes just enough to cling to the chicken without turning soggy.

It comes together faster than you’d think—a quick double fry and a simple sauce—and it’s the kind of dish that makes a weeknight feel like a special occasion.

Why This Chicken Stays So Crispy

The double fry is the secret. The first fry cooks the chicken through, and the second fry at a higher temperature turns the coating into a brittle, crackly shell that actually stays crunchy even after you toss it in the soy garlic glaze.

The sauce itself is simple—just soy, garlic, honey, and a little ginger—but it thickens into a sticky glaze that clings to every nook without softening the crust. That contrast is what I keep coming back for.

Ingredients

• 2 lbs chicken wings, split into flats and drumettes: pat them completely dry so the coating sticks and fries up crisp.
• 1 cup cornstarch: this makes the coating extra-light and shatters more than flour.
• 1 tsp kosher salt: season the coating.
• 1/2 tsp black pepper: freshly ground.
• Vegetable oil, for frying: choose a neutral oil with a high smoke point, like canola or peanut.
• 1/4 cup soy sauce: use low-sodium so the glaze doesn’t turn salty.
• 3 tbsp honey: adds sticky sweetness and helps the glaze cling.
• 2 tbsp rice vinegar: cuts the richness with a sharp, clean edge.
• 4 cloves garlic, minced: fresh garlic is the backbone of the sauce.
• 1 tsp grated fresh ginger: gentle warmth without any heat.
• 1 tsp sesame oil: a little nuttiness stirred in at the very end.
• 1 tbsp toasted sesame seeds: for the finish.
• 2 green onions, thinly sliced: freshness against all that deep-fried goodness.

Variations / Substitutions

• Chicken thighs: use boneless, skinless thighs cut into bite-size chunks. Fry time drops to about 5 minutes per stage.
• Honey swap: 3 tablespoons brown sugar or maple syrup give a similar stickiness.
• Add heat: whisk a teaspoon of gochujang or a pinch of red pepper flakes into the glaze.
• Acid switch: apple cider vinegar works if you don’t have rice vinegar.
• If you love sticky chicken, you might also enjoy our Gochujang Glazed Chicken Thighs.

How to Make Soy Garlic Korean Fried Chicken

Step 1: Fry the Chicken at a Low Temperature

Fill a heavy pot with 2 inches of vegetable oil and heat to 325°F (163°C). While it heats, toss the dried chicken pieces with the 1 cup cornstarch, 1 tsp salt, and 1/2 tsp pepper. Press the cornstarch into every crevice, then shake off the excess. Fry in batches for 8 to 10 minutes, until just cooked through and pale golden.

The crust will be soft at this stage, and that’s exactly what you want. The chicken should reach an internal temperature of 165°F (74°C) and barely show any color. Transfer to a wire rack set over a baking sheet.

Step 2: Crisp the Chicken with a Second Fry

Increase the oil temperature to 375°F (190°C), working carefully because the hotter oil heats faster. Fry the same batches a second time for 6 to 8 minutes, until the coating is deeply golden and the surface crackles when you lift a piece.

You’ll hear the frying sound shift from a quiet sizzle to an aggressive crackle as the last moisture leaves the crust. Drain on the wire rack and season lightly with salt while the chicken is still hot.

Step 3: Simmer the Soy Garlic Glaze

In a small saucepan, combine the 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

The glaze will smell intensely garlicky and sweet. Keep the heat low—a hard boil can scorch the sugars. Remove from the heat and stir in the 1 tsp sesame oil.

Step 4: Toss the Chicken in the Sticky Sauce

Place the hot double-fried chicken in a large bowl. Pour the warm glaze over it and toss quickly with a spatula or tongs until every piece is glistening and coated.

Work fast so the sauce clings without soaking in. The crisp shell from the second fry prevents the glaze from turning the crust soft, so you get that loud crunch and sticky finish at the same time.

Step 5: Scatter with Sesame and Scallions

Pile the chicken onto a serving plate and shower with the toasted sesame seeds and sliced green onions. Serve immediately while the crust is at its loudest, and watch people reach for the first piece before you even set the plate down.

Tips for the Crispiest Korean Fried Chicken

• Let the chicken rest on the wire rack for at least 5 minutes between the first and second fry. A little steam escapes during that pause, and the second fry gets even crunchier.
• The second fry isn’t optional—it’s the whole reason the chicken stays crisp under the glaze. If you serve it after the first fry, it will turn soft in minutes.
• Swap the cornstarch for potato starch if you can find it. Potato starch gives an even lighter, more delicate crunch.
• Leftovers will lose their crunch, but you can revive them in a 400°F oven for 5 to 7 minutes. The glaze will remelt and the crust will crisp back up.

Frying times for the two-step process:

Keeping Leftovers Crispy

• Refrigerate: Store cooled chicken in an airtight container for up to 3 days. The crust will soften, but the flavor holds.
• Reheating: Place the chicken on a wire rack over a baking sheet and heat in a 400°F oven for 5 to 7 minutes until hot and crisp again. Skip the microwave—it just makes the coating rubbery.

What to Serve with Soy Garlic Korean Fried Chicken

Serve it with steamed rice and quick-pickled cucumbers to cut the richness; the cool, tangy pickle balances the sticky sweetness perfectly. For a more casual spread, pile the chicken onto a platter with cold beer and call it a party. A light cabbage slaw dressed with rice vinegar works too.

Frequently Asked Questions

Can I make this in an air fryer?

An air fryer won’t give you the same deep-fried crunch, but you can get close. Spray the coated chicken well with oil and cook at 400°F for about 20 minutes, tossing halfway. It will be crisp but not identical.

Is Korean fried chicken gluten-free?

This recipe uses soy sauce, which contains wheat, so it’s not gluten-free. Swap in tamari or a gluten-free soy sauce to make it work.

Can I make the glaze ahead of time?

Yes, the glaze can be made up to 3 days ahead and refrigerated. Reheat it gently in a saucepan before tossing with the hot chicken.

Soy Garlic Korean Fried Chicken Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 lbs chicken wings, split into flats and drumettes
• 1 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Method

 

1. Heat 2 inches of oil to 325°F. Toss the dried chicken with the cornstarch, salt, and pepper, pressing it into the skin. Fry in batches for 8 to 10 minutes until pale golden and cooked through. Drain on a wire rack.
2. Raise oil to 375°F. Fry the same batches for 6 to 8 minutes until deeply golden and crackly. Drain on the rack and season with salt.
3. Simmer the soy sauce, honey, rice vinegar, garlic, and ginger for 3 to 4 minutes until thickened. Remove from heat and stir in the sesame oil.
4. Toss the hot chicken with the glaze in a large bowl until every piece is coated.
5. Pile onto a plate, scatter with sesame seeds and green onions, and serve immediately.

Notes

The chicken is best eaten right away. If you need to hold finished batches, keep them warm in a 200°F oven on a wire rack and toss with the glaze just before serving. Whole wings can be fried as-is if you prefer.