Korean Fried Chicken Recipe with Soy Glaze

Korean Fried Chicken Recipe with Soy Glaze is a best korean recipe. Wings of crispy Korean fried chicken coated in a sweet, sour, spicy, and soy sauce glaze.

Korean Fried Chicken Recipe with Soy Glaze:

Korean Fried Chicken Recipe with Soy Glaze is a best korean recipe. Wings of crispy Korean fried chicken coated in a sweet, sour, spicy, and soy sauce glaze. Extra crispy chicken is made with a gluten-free corn starch coating.

They stand out for two specific reasons. First of all, they are typically very crispy. Two, they have very little to no coating or batter, which allows the skin to become extremely crispy and, as a result, creates a lighter and less fatty fried chicken. Check out this excellent NY Times article on how Koreans share their recipe for chicken that is crunchy.

When discussing her beloved Korean Fried Chicken with green onions as our departure from Korea drew near, my daughter nearly broke down in tears, lamenting the loss of her ability to order her priceless Korean Fried Chicken any longer. Really, when you mention someone who enjoys food, what do you mean? I doubt that even as a child I was that bad.


▢2 lb chicken wings 

▢1 1/2 cup corn starch

▢ Canola Oil for frying

Seasoning for Making chicken:

▢1/2 tsp Sea Salt

▢1/4 tsp black pepper

▢1 Tbsp rice wine

▢1/4 tsp garlic powder

▢1/4 tsp onion powder

▢1/8 tsp ginger powder

For Sweet Garlic Soy Glaze:

▢3 Tbsp jin ganjang

▢2 Tbsp sugar

▢1 Tbsp water

▢2 Tbsp rice wine 

▢One tsp sesame oil

▢1 tsp vegetable oil

▢One tsp chopped ginger

▢1 tsp red pepper seeds 

▢4 cloves of garlic

▢3 dried red chilis 

▢sesame seeds


  1. Get rid of any extra fat to clean chicken wings. If using whole wings, cut them in half at the joint to create two pieces. Cut off and discard the wing tip as well.
  2. In a bowl, combine the chicken wings with the rice wine, ginger, garlic, and onion powder. After massaging the wings, walk away.

    Korean Chicken Wings Recipe

  3. In any heavy bottomed pot, such as a fryer pot, warm up vegetable or canola oil. The pot’s oil should be at least two inches deep. Oil should reach 330° after 8 minutes of high heat heating. If you don’t have a thermometer, you can check by sprinkling a few sea salt or kosher salt crystals. As it approaches, there should be a noticeable popping sound.
  4. Make the glaze while the oil is heating. Over medium-high heat, warm a small saucepan or pot. Garlic slivers and dried red Japonese chiles are sautéed in 1 tsp of sesame oil and 1 tsp of vegetable oil until fragrant and lightly browned. roughly 30 seconds.
  5. Add to the chili oil, soy sauce, rice wine, sugar, ginger, water, and red pepper flakes that have been crushed. Then, boil the mixture. Next, simmer for 3 to 4 minutes. Remove from heat and set aside.
  6. cornstarch for dredging chicken wings
  7. Drop the wings into the fryer once the oil is sufficiently hot. Adding too many pieces will cause the temperature to drop too much; only add enough to fill up one layer of space in the pot.
  8. Fried chicken wings should be light golden brown after 6 to 8 minutes.

    Soy butter pan grilled chicken Recipe

  9. Remove wings from oil and let them cool for a few minutes on paper towels or in a basket while the oil drains out. Repeat the process above to fry the remaining chicken wings. Give them a few minutes to cool.
  10. Toss the chicken wings with the sweet garlic soy glaze as soon as they come out of the fryer by having a bowl or frying pan ready next to the fryer before you begin frying the wings a second time.
  11. Fry the wings a second time for two to three minutes this time at 325°F . up until it turns a nice golden brown.
  12. immediately place the hot wings onto a bowl or skillet after draining the oil from them, add glaze, and toss. For around five wings, use 1 tbsp of soy glaze. The sauce should mostly be absorbed by the wings.
  13. Warm dishes are best to serve.

Cooking Notes:

Serve with salad, such as cole slaw, thinly sliced green onions, Korean pickled radish, or pickles. Moreover, kimchi and rice

Combine corn starch with rice flour to create a variety of coatings. I actually tried a variety of combinations, but the crispness was hardly noticeably different. In terms of flavor, I actually preferred corn starch.

Source: kimchimari

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