Spicy Soy Garlic Fried Chicken Recipe ??
매운 마늘간장 치킨
Korean fried chicken is delicious, there’s no question about that.
Classic Korean fried chicken red sauce is phenomenal, I’ve never seen a person who doesn’t like that sauce.
But you know what’s even better?
This spicy soy garlic sauce on extra crispy Korean fried chicken. The sauce is thin, just coat the fried chicken evenly with the savory, sweet and pungent flavor of garlic and dried chili.
Ah, it’s heaven!!
LOVE! LOVE! LOVE!!!
When you start eating this chicken, you can’t stop. You won’t stop.
Crispy outside and juicy on the inside, just perfection. Makes me drool writing down about this fried chicken!! ?
Usually in Korea’s household, we order fried chicken for delivery. It’s very rare to make it at home because the fried chicken restaurants are all over the country, it’s super delicious, and it will be at your door within 10 – 15 minutes. I mean, if I have that convenience of super delicious fresh fried chicken, I won’t even bother to make my own at home to be honest. lol
But I’m not in Korea, (if you are, lucky you!) so if I want fresh, clean, super delicious Korean fried chicken, making at home is the best!
This Spicy Soy Garlic Fried Chicken is surprisingly easy to make, you won’t believe!! Let’s get started!
You will need one 4 lb bone-in and skin-on whole chicken that’s cut into 12 to 14 parts, including back. you can also use 4 lb of chicken wings/drumsticks.
Combine the chicken, 1 tsp grated ginger, 1 tbsp grated garlic, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 cup rice wine in a large mixing bowl. Cover, marinate in a refrigerator for 30 minutes to 1 hour.
Usually, we use this Korean fried chicken mix powder to make Korean fried chicken. Even most of the restaurants use this style (maybe not the same brand) mix powder for the best result. So if you can find one of this Korean fried chicken mix powder at your local Korean/Asian grocery store go ahead and grab one! You can also get from Amazon.
But, if you can’t wait the powder to be arrive to your home or just want to make it right now, there’s way to make this mix powder at home.
Homemade Korean fired chicken mix powder ingredients are…
- 2 cups all purpose flour
- 3/4 cup corn starch
- 2 tbsp salt
- 1 1/2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp black pepper
- 1 tsp gochugaru, Korean red pepper flakes or cayenne
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp grounded nutmeg
You can easily double or triple this recipe and keep it in an airtight container and store in your pantry.
Preheat frying oil to 350°F
In a large mixing bowl, whisk 1 1/4 cup Korean fried chicken mix powder and 1 cup cold water until there’s no clumps. Another large mixing bowl, add 2 cups Korean fried chicken mix powder.
Dip the marinated chicken into the batter, coat evenly then place in the dry Korean fried chicken mix, coat well. Shake the excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes.
Carefully place the chicken in the preheated frying oil. Fry chicken 10 to 15 minutes, depending on the size of the chicken. Remove the chicken from the hot oil and place on a baking pan lined with a cooling rack.
Do batches as needed. Don’t crowd the pot.
When you do the batches, make sure to bring the oil temperature back to 350°F before add 2nd and 3rd batches. Other wise, the chicken will boil in the oil.
When the first frying is done, increase frying oil temperature to 375°F.
Add all fried chicken for double fry. Fry chicken until golden brown and crispy, about 2 to 3 minutes. Remove double fried chicken from hot oil and place back to cooling rack.
The fried chicken is actually served as it is now, plain, without sauce. This is actually what Koreans call “Fried Chicken”.
With classic red Gochujang sauce, we call “Yangnyeom Chicken” and “Ganjang Chicken” for soy sauce base sauce, “Maewoon Ganjang Chicken” for spicy soy sauce base.
To make spicy soy garlic sauce, combine 1/4 cup soy sauce, 1/2 cup mirin, 1/4 cup sugar, 5 cloves garlic that chopped and 2 to 3 tbsp Thai chili flakes (or 5 to 10 Thai whole dried chili) in a small sauce pan.
Bring it to a boil over medium high heat, keep boiling for 3 to 5 minutes.
Stir occasionally.
Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately.
Enjoy!
Spicy Soy Garlic Fried Chicken
Ingredients
For Chicken
- One 4 lb bone-in and skin-on whole chicken, cut into 12 to 14 parts, including back (you can substitute with wings/drumsticks)
- 1 tsp grated ginger
- 1 tbsp grated garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup rice wine, white wine or soju
For Batter & Fry
- 1 1/4 cup Korean fried chicken mix powder, plus 1 to 2 cups for coating *
- Frying oil
For Sauce
- 1/4 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 5 cloves garlic, chopped
- 2 to 3 tbsp Thai chili flakes or 5 to 10 Thai whole dried chili
Instructions
- Combine chicken, ginger, garlic, salt, black pepper and rice wine in a large mixing bowl. Marinate for 30 minutes to 1 hour.
- Preheat frying oil to 350°F
In a large mixing bowl, whisk 1 1/4 cup Korean fried chicken mix and 1 cup cold water until there’s no clumps. Another large mixing bowl, add 2 cups Korean fried chicken mix. Dip marinated chicken into batter, coat evenly then place in dry Korean fried chicken mix, coat well. Shake excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes. - Carefully place chicken in preheated frying oil. Fry chicken 10 to 15 minutes, depending on size of chicken. Remove chicken from hot oil and place on a baking pan lined with a cooling rack. Do batches as needed.
- When first frying is done, increase frying oil temperature to 375°F. Add all fried chicken for double fry. Fry chicken until golden brown and crispy, about 2 to 3 minutes. Remove double fried chicken from hot oil and place back to cooling rack.
- Combine all ingredients for sauce in a small saucepan. Bring it to a boil over medium high heat, keep boiling for 3 to 5 minutes. Stir occasionally.
- Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately. Enjoy!
Notes
Homemade Korean fired chicken mix powder
2 cups all purpose flour
3/4 cup corn starch
2 tbsp salt
1 1/2 tbsp sugar
1 tbsp baking powder
1 tsp black pepper
1 tsp gochugaru, Korean red pepper flakes or cayenne
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp grounded nutmeg
12 comments
Could I air fry this as well?
Love the spice to it! And it was perfectly crunchy. I had leftover sauce and used it on crispy cauliflower bites. Btw what is the name to the song in the video?
Omg! This is absolutely amazing. I am a chicken lady to all our parties so I am going to add this one in. Can’t wait to keep trying your recipes.
I really want to try this!It looks so good!Is it possible I could use Shaoxing Wine?
Yes, you can!
Do you recommend any gluten free substitutes for this recipe?
Could I use air fryer for this recipe?
Yes you can, but in that case I would just suggest not battering the chicken and just put them in the air fryer with just a little bit of oil on them and once they are done cooking coat them in the sauce. That would be AMAZING! Hope this helped (:
I made this along with the flour recipe. The sauce is so good. The flour is very crunchy but very salty. I would cut the salt to 1/2 or even 1/4 of the recommended 2 tablespoon. Would definitely make this again with that revision.
This recipe was so good and the whole family enjoyed it. The sauce made it even more delicious! Thank you!
YAY! So glad I could help!
Hi Seonkyoung! How much water should I put in the homemade chicken mix powder to make the batter? 🙂