Soy Garlic Fried Chicken
This authentic Korean soy garlic fried chicken features a signature thin, airy, and shatteringly crisp crust, perfectly glazed in a savoury, aromatic sauce. Brined in milk for maximum tenderness and double-fried for ultimate crunch, this dish is a true masterclass in texture. Every bite delivers a harmonious blend of sweet, salty, and pungent garlic notes, making it an irresistible treat that rivals your favourite takeaway.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Patting the marinated chicken completely dry before coating is essential; removing surface moisture helps the batter adhere better and creates a much crispier crust.
For the signature thin and crispy Korean-style shell, ensure your wet batter consistency remains like a thin pancake batter, not thick; shake off any excess before frying.
Double-frying is mandatory for achieving the perfect crunch; fry initially to cook through, then fry a second time at a higher temperature to develop a deep, golden-brown colour and shatteringly crisp texture.
Brush the soy garlic sauce onto the chicken only after the second fry and a brief rest, which ensures the crust remains crisp rather than becoming soggy.
Brine Chicken
Mix chicken with milk, salt, pepper, garlic, and ginger, then refrigerate for at least 4 hours to ensure tenderness.
Prepare Sauce
Whisk soy sauce, mirin, rice wine vinegar, corn syrup, sesame oil, brown sugar, garlic, and sliced ginger in a pot, then bring to a boil and simmer for 10 minutes until slightly thickened.
Prepare Batter
Combine flour, cornflour, rice flour, garlic powder, onion powder, salt, and baking powder, then set aside 1 cup of this mixture and combine the remainder with cold water to create a thin wet batter.
Dredge and Coat
Drain and pat the chicken dry, coat in the dry frying mix, shake off the excess, and then dip each piece into the thin wet batter.
Double Fry
Deep-fry the chicken in batches at 176°C for 8 to 10 minutes, drain on a wire rack, cool, then fry a second time at 190°C for 2 to 3 minutes until golden brown.
Glaze and Serve
Allow the chicken to rest for 10 minutes after the second fry, then lightly brush each piece with the prepared soy garlic sauce and serve.
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Ingredients
| Chicken | 1.3 kg |
| Milk | 360 ml |
| Salt | 3 tsp |
| Black Pepper | 1 tsp |
| Garlic | 4 cloves |
| Ginger | 1 tsp |
| Jin Soy Sauce | 120 ml |
| Mirin | 60 ml |
| Rice Wine Vinegar | 2 tbsp |
| Corn Syrup | 2 tbsp |
| Sesame Oil | 2 tsp |
| Brown Sugar | 180 ml |
| Garlic | 4 cloves |
| Ginger | 5 g |
| Flour | 68 g |
| Cornflour | 108 g |
| Rice Flour | 60 g |
| Garlic Powder | ½ tbsp |
| Onion Powder | ½ tbsp |
| Salt | 2 tsp |
| Baking Powder | 1 tsp |
| Cold Water | 180 ml |
