Our favorite quick and easy Soy Garlic Korean Fried Chicken will have you hooked! With a sweet and savory soy garlic sauce, every bite is packed with flavor and crunch.
The sauce is what makes it shine—soy sauce, garlic, honey, and gochujang create a perfect blend of sweet, savory, and spicy flavors. This dish is addictively good!
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When you're short on time and the kids are hangry, Crispy Soy Garlic Korean Fried Chicken is a lifesaver. This dish features tender boneless chicken thighs with crispy skin, cooked in a mouthwatering sauce. It's the perfect quick and easy recipe to satisfy everyone at the table. Whether it's a busy weeknight or a last-minute dinner, this recipe comes together in no time and delivers big on flavor.
If you're looking for more chicken dishes to add to your rotation, this Soy Garlic Korean Fried Chicken is a great companion to other favorites like stuffed chicken roulade, butter chicken, with its rich, creamy sauce, or the aromatic Hainanese chicken or huli-huli chicken for a lighter option. When you want a hearty meal, try chicken and beans or the savory goodness of basil chicken and mushroom—both are quick and full of flavor.
For something a little more exotic, why not try chicken sisig for a sizzling, spicy kick or mushroom chicken with corn for a comforting twist? And if you're in the mood for something tangy, bistek or sesame chicken should definitely be on your list. With all these options, your dinner table will always be full of variety and flavor!
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Why You'll Love This Recipe?
- Quick and Easy: Perfect for busy weeknights, this recipe is ready in no time.
- Pantry Essentials: Uses familiar ingredients you likely already have at home.
- Flavor-Packed: Soy sauce and brown sugar create a deep, rich taste.
- Irresistible Aroma: Garlic and sesame seeds add an inviting, mouthwatering smell.
- Perfect Texture: Enjoy crispy skin and juicy, tender chicken thighs.
- Better Than Takeout: Satisfies your cravings without leaving the house.
- Kid-Approved: A hit with the whole family, especially when the kids are hangry.
🥘Ingredients
Here’s what you will need:
- Chicken thigh, skin on – Juicy and flavorful, perfect for frying.
- Salt and pepper – Essential for seasoning the chicken.
- Cornstarch or potato starch – Helps achieve that crispy crust.
- Garlic – Adds rich, aromatic flavor to the sauce.
- Butter – Gives the sauce a silky, glossy finish.
- Honey – Balances the saltiness with a touch of sweetness.
- Soy sauce – The base of the delicious soy garlic sauce.
- Gochujang – A bit of heat for that perfect kick.
Substitutions and Additions
- Chicken thighs → Chicken wings for a classic wing experience.
- Honey → Brown sugar if you prefer a deeper sweetness.
- Gochujang → Sriracha for a milder heat.
- Butter → Sesame oil for a nuttier flavor.
- Cornstarch → Potato starch for extra crispiness.
- Add toasted sesame seeds for garnish and crunch.
- Add red pepper flakes - Add a pinch of red pepper flakes to the glaze or add a teaspoon of gochujang.
🔪How to Make Soy Garlic Korean Fried Chicken?
- Season chicken and coat with cornstarch.
- On medium-high heat, shallow pan-fry chicken skin-side down first.
- Pan-fry for 4-5 minutes until crispy and golden brown. Remove and set aside.
- Remove oil from the pan, then add butter, garlic, honey, soy sauce, and gochujang to make the soy garlic sauce. Mix until slightly thickened.
- Add the chicken back in, coat well, and let it cook for 2 minutes.
- Serve and enjoy!
🥗This is Great With..
- Steamed Rice: A classic choice that complements the savory flavors of the soy garlic sauce.
- Stir-Fried Vegetables: Stir-fried or steamed vegetables, such as broccoli, snow peas, or bok choy, add a fresh and nutritious element to your meal.
- Noodles: Serve your chicken over a bed of noodles, like rice noodles or egg noodles, to create a more substantial and satisfying dish.
- Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the rich flavors of the chicken. Try this cucumber salad.
- Fried Rice: Whip up a quick batch of fried rice with vegetables for a flavorful and hearty side dish. Try my Java rice recipe.
👩🏻🍳Why I Prefer Boneless Chicken Thigh in my recipes?
I'm all about those boneless chicken thighs in my recipe because, well, they're just awesome. They're juicy, tender, and the lack of bones makes my life easier in the kitchen—less hassle, more flavor. Plus, those thighs soak up all the good marinade vibes, giving me a dish that's not just tasty but also super laid-back to cook.
It's like my go-to for a hassle-free, delicious meal every time.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F to maintain crispiness.
Top Tips
- Use potato starch for an even crispier crust.
- Let the fried chicken rest on a wire rack to keep it from getting soggy.
- Don’t overcrowd the pan when frying—cook in batches if needed.
- Mix the sauce on low heat to prevent burning.
Recipe FAQs
Korean fried chicken is fried twice, making the skin extra crispy while keeping the meat juicy inside.
Potato starch gives the crispiest results, but cornstarch works well too. In my Chicken Karaage recipe, I use potato starch to achieve that signature crunch while keeping the inside juicy and flavorful.
It’s fried at a lower temperature first, then refried for an ultra-crispy texture. The sauces are also unique!
Using potato starch, frying twice, and letting the chicken rest on a wire rack helps keep it crispy.
More Chicken Dinner
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📋 Recipe
Crispy Soy Garlic Korean Fried Chicken (Quick and Easy)
Equipment
- 1 large frying pan
Ingredients
- 1 lb boneless chicken thighs with skin on about 4 chicken thighs
- 4 tablespoon Cooking oil (avocado oil or canola oil)
- salt and pepper
Spicy Soy Garlic Sauce
- 2 tablespoon Butter
- 2 tablespoon garlic, minced
- 2 tablespoon soy sauce
- 3 tablespoon honey
- 1 tablespoon Gochujang (korean chili paste)
- green onion for garnish (optional)
Instructions
- Season chicken and coat with cornstarch.
- On medium-high heat, shallow pan-fry chicken skin-side down first.
- Pan-fry for 4-5 minutes until crispy and golden brown. Remove and set aside.
- Remove oil from the pan, then add butter, garlic, honey, soy sauce, and gochujang. Mix until slightly thickened.
- Add the chicken back in, coat well, and let it cook for 2 minutes.
- Serve and enjoy!
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Notes
- Use potato starch for an even crispier crust.
- Let the fried chicken rest on a wire rack to keep it from getting soggy.
- Don’t overcrowd the pan when frying—cook in batches if needed.
- Mix the sauce on low heat to prevent burning.
Thank you for your feedback 😊