Soy Garlic Fried Chicken
Korea's yangnyeom-style soy garlic fried chicken — double-fried chicken (twice-fried for maximum crunch) coated in a sticky, glossy soy-garlic sauce (soy sauce, garlic, brown sugar, rice vinegar, sesame oil) that caramelises over the crispy coating. The definitive Korean fried chicken flavour — addictive and finger-licking.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with salt, garlic powder and ginger. Make batter: whisk potato starch, flour, baking powder and cold water to a thin batter. Coat chicken.
About 5 min
First fry: fry at 160°C for 10–12 minutes. Remove; rest 5 minutes (this is critical — letting steam escape).
About 14 min
Second fry: fry at 180°C for 3–4 minutes until deeply golden, crispy and audibly crunchy.
About 14 min
Soy garlic sauce: sauté minced garlic in a drop of oil for 30 seconds. Add soy, sugar, rice vinegar, sesame oil and gochugaru. Simmer 2 minutes until a sticky glaze forms.
About 14 min
Toss fried chicken in the hot glaze until evenly coated. Scatter sesame seeds. Serve immediately — the double-fry means the coating stays crispy even under the sticky sauce.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 34 g
- Carbs
- 40 g
- Fat
- 24 g
- Fibre
- 1 g
- Sugar
- 18 g
- Sodium
- 900 mg
Contains: gluten, soy, sesame
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Recipe by Boon Tools.