This Korean-style soy and honey garlic fried chicken is 100% satisfaction guaranteed! It’s the perfect savoury food for potluck parties, bbq and picnics, and always a winner with kids and adults.

If you haven’t heard of KyoChon, their fried chicken is the most popular in Korea. It was voted #1 for 13 consecutive years in Korea. And believe me, they are the best I’ve had.

I have been meaning to replicate their fried chicken for the longest time.

This is my version of as-close-as-you-can-get to my favourite KyoChon fried chicken. Though not exactly copy-cat variety, these turned out really marvellous!

KyoChon-style soy and honey garlic fried chicken

I combined my two favourite flavours of KyoChon into one, the honey series and the soy garlic series, hence these soy and honey garlic chicken.

To emulate the crunchy fried batter that makes the chicken extra crispy, I use a dredging mixture of corn flour (corn starch) and potato starch.

While you can use all corn starch, I find that incorporating potato starch yields a crispier coating that also stays crispy a lot longer than an all corn-starch dredge.

And it’s fried twice, just the way KyoChon does it’s fried chicken. Double-frying is the go-to technique for getting extra-crispy fried food, and it’s what I do in recipes like sweet and sour fish and sweet and sour pork.

Korean-style soy and honey garlic fried chicken

Last but not the least, this soy and honey garlic sauce has the perfect balance of flavours.

The sweetness of the honey and brown sugar, saltiness of soy sauce, and the tang of the vinegar blends together into a delicious sticky glaze.

Now that you know what you’re in for, I’m excited to get to the real ‘meat’ in this post. And that’s to show you how easy it is to make these delicious Korean-style fried soy and honey garlic chicken.

Crispy soy and honey garlic fried chicken on a tray, sprinkled with toasted sesame seeds and garnished with chopped cilantro

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Ingredients for soy and honey garlic fried chicken

This version of Korean fried chicken doesn’t use any special ingredients. If you do quite a bit of Asian cooking, you’ll likely have all of the ingredients in the pantry already.

Here’s what you’ll need:

For the fried chicken:

  • chicken wings, cut in half at the mid-joint
  • garlic powder
  • ginger powder
  • turmeric powder
  • salt
  • Chinese wine (you can use sherry or sake as well)
  • corn starch
  • potato starch

For the soy and honey garlic sauce:

  • light soy sauce (regular or low-sodium)
  • brown sugar
  • honey
  • Chinese wine
  • rice vinegar (or apple cider vinegar)
  • chopped garlic
  • chopped spring onion
  • chilli powder (optional)

Step-by-step: How to cook fried chicken

Step 1. Season and coat the chicken

  1. Once you’ve got the chicken pieces cleaned and patted dry, place them in a large bowl. Add garlic powder, ginger powder, turmeric powder, salt, and Chinese wine. Rub into the pieces to make sure they’re well coated. Set aside.
  2. In a separate large bowl, combine potato starch and corn starch, and mix well.
  3. Toss in the chicken pieces, turning them over several times until they’re well and fully coated (I sometimes like to use a large tray, but a big bowl will make this easy work as well). Make sure you get the starch in between and all around the skin folds and joints.

Step 2. Double deep-fry the chicken

  1. Heat up oil in a wok or Dutch oven until hot, between 176 – 190˚C (350 – 375˚F). Fry the chicken pieces in batches to prevent over-crowding (I do 6 – 7 pieces per batch since these are wings). How many pieces per batch will depend on the size of your chicken pieces as well as the frying equipment you use.
  2. Fry until about 80% cooked, or until the chicken turns a light golden brown. This usually takes 5 – 6 minutes, but depends on the size of the pieces. Please read my frying tips below.
  3. Remove with a slotted spoon and spread them on a wire rack set over a tray. Quickly scoop out any debris with the slotted spoon or strainer. Allow the oil to get hot again, then fry the next batch and keep repeating until all the chicken pieces are done.
  4. Again, allow the oil to get hot. Repeat the same steps for the second deep-fry. Except this time, the time will be shorter, about 2 – 3 minutes. The goal here is to draw out the excess oil and moisture, and crisp up the surface. Take out once the chicken pieces have turned a deep golden brown, and set them on the wire rack.

Frying tips

  • Double-fry for extra crispy chicken. The first deep-fry at a high temperature cooks the meat till about 80% cooked, while the second deep-fry draws out the excess oil and moisture so the batter crisps up without becoming greasy.
  • Look at the oil and listen to the sizzling. Observe the size of the oil bubbles and sizzling sounds! When there’s still lots of moisture in the meat, the bubbles will be large and the sizzling consistent. As the chicken cooks, the bubbles will get finer and the sizzling increases in pitch – this is when you can remove the chicken.
  • Fry similar pieces together. If you have different types of meat, fry similar pieces together, for example, a batch of drummettes only, or all wingettes, or all breast cubes.
  • Drain on a wire rack or basket. Once fried, set the fried chicken onto a wire rack or basket that allows plenty of room for the excess moisture to escape and circulate.
  • Do not set directly on baking paper. The moisture can’t escape and gets re-absorbed into the coating, thus causing the chicken to lose its crispness.

Step-by-step: How to make the soy and honey garlic sauce

  1. Combine the sauce ingredients in a small saucepan. Heat up over low-medium heat, stirring frequently until it bubbles.
  2. Once bubbling, remove the spring onions and garlic with a slotted spoon or strainer. In a separate bowl, prepare the slurry (corn starch solution).
  3. Stir in the slurry, and keep stirring as the sauce simmers. Once the sauce has the consistency of a thin glaze and thinly coats the back of your spoon, it’s done. Take it off the heat and allow to cool for 2 – 3 minutes. You don’t want it too thick, because it will thicken up as it cools and will be difficult to evenly baste the fried chicken pieces.

Step-by-step: Coating the double-fried chicken

  • Place the double-fried chicken onto a tray lined with baking paper. Using a pastry brush, baste the pieces generously with the sauce. Turn over the chicken and baste the other side. Be sure you get the sauce into every nook and cranny! The sauce starts to thicken up fairly quickly, and it’ll get stickier.
  • Do a second basting if you’ve got some sauce left over after the first round of basting. If the sauce has gotten too thick, just re-heat the saucepan over low heat for about 20 seconds, or until the sauce is spreadable.
  • Garnish generously with toasted sesame seeds, and chopped cilantro or spring onions. Serve immediately!

Frequently asked questions

Which chicken parts can I use?

Chicken wings, boneless thigh meat, and drumsticks are all delicious options for fried chicken.

Basically, any meat with a bit of skin is always more crispy and flavourful. You can also prepare this with breast meat but be careful not to over-cook which can result in drier, chewier meat.

How can I make ahead?

You can cut and season the chicken up to 48 hours ahead, and store it well-sealed in the chiller.

On the day you intend to cook it, dredge it just before frying. This will ensure that you get the chicken at it’s crispiest!

The soy and honey garlic sauce can also be cooked ahead and chilled. Warm it up over low heat on the stove, or in the microwave for 15 t 20 seconds until it’s at a spreadable consistensy and easy to baste.

How do I keep fried chicken?

This fried chicken is at it’s best when eaten on the day it is cooked. If you intend to store after you’ve fried a batch, make sure it’s completely cooled.

Keep in air-tight ziploc bags or container and store in the chiller for up to 3 days. When you’re ready to put this dish together, here’s how you can re-heat fried chicken.

Korean Soy and Honey Garlic Chicken Pinterest Pin

Here are more delicious fried dishes you may like:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

Korean-Style Soy and Honey Garlic Fried Chicken

Korean-style soy and honey garlic fried chicken
4.9 from 19 reviews
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12
This Korean-style soy and honey garlic fried chicken is 100% satisfaction guaranteed! It's the perfect savoury food for potluck parties, bbq and picnics, and always a winner with kids and adults.

Ingredients

  • 12 chicken wings cut at the mid-joint
  • tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp Chinese wine
  • ½ cup corn starch
  • ½ cup potato starch

For the soy and honey garlic sauce:

  • 4 tbsp light soy sauce regular or low sodium
  • 3 tbsp brown sugar tightly packed
  • 3 tbsp honey
  • 2 tsp rice vinegar or apple cider vinegar
  • 1 tbsp Chinese wine
  • 2 tbsp water
  • 2 stalks spring onion chopped into 1-inch (2-cm) lengths
  • 1 tbsp chopped garlic
  • 1 tsp chilli powder (optional)

For the slurry:

  • 2 tsp corn starch
  • 2 tsp water

For garnish:

  • 2 tbsp toasted sesame seeds
  • 2 tbsp chopped cilantro or spring onions

Instructions
 

Season and coat the chicken

  • Clean the chicken pieces and pat dry with paper towels. Place them in a large bowl.
  • Add garlic powder, ginger powder, turmeric powder, salt, and Chinese wine. Rub into the pieces to make sure they’re well coated. Set aside.
  • In a separate large bowl, combine potato starch and corn starch. Mix well.
  • Toss in the chicken pieces, turning them over several times until they’re well and fully coated. Make sure you get the starch in between and all around the skin folds and joints.

Double deep-fry the chicken

  • Heat up oil in a wok or skillet until hot, between 176 – 190˚C (350 – 375˚F). Fry the chicken pieces in small batches to prevent over-crowding. (Note: Batch size will depend on size of chicken pieces and frying equipment used.)
  • Remove with a slotted spoon and spread fried chicken on a wire rack set over a tray. Scoop out any debris with a slotted spoon or strainer. Let oil get hot again, then fry the next batch. Repeat until all the chicken pieces are fried.
  • Once the oil is hot again, repeat the same steps for the second deep-fry. Fry for about 2 – 3 minutes per batch. Once the chicken pieces have turned a deep golden brown, take out and spread on the wire rack.

Make the soy and honey garlic sauce

  • Combine the sauce ingredients in a small saucepan. Heat up over low-medium heat, stirring frequently until it bubbles.
  • Once bubbling, remove the spring onions and garlic with a slotted spoon or strainer. In a separate bowl, prepare the slurry (corn starch solution). Stir in the slurry, and keep stirring as the sauce simmers.
  • Once the sauce has the consistency of a thin glaze and thinly coats the back of your spoon, it's done. Take it off the heat and allow to cool for 2 – 3 minutes.

Coat the double-fried chicken

  • Place the double-fried chicken onto a tray lined with baking paper. Using a pastry brush, baste the pieces generously with the sauce. Turn over the chicken and baste the other side. Be sure to get the sauce into every nook and cranny.
  • Do a second baste with any left-over sauce, if desired. If the sauce has thickened, re-heat over low heat for 15 – 20 seconds, or until it's spreadable.
  • Garnish with toasted sesame seeds and chopped cilantro (or spring onions). Serve immediately.

Nutrition Information:

Serving: 1serving, Calories: 191kcal, Carbohydrates: 19g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 573mg, Potassium: 179mg, Fiber: 1g, Sugar: 8g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Cuisine: Asian, Korean
Course: Dinner, Lunch, Mains and Sides, Snacks and Treats
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!