Soy Garlic Glazed Korean Fried Chicken Thighs Recipe

Korean fried chicken (often called “KFC” in Korea) is a beloved dish known for its crispy exterior, juicy interior, and flavorful sauces. It’s a comfort food and a staple in Korean cuisine, often enjoyed as a snack or with drinks. The soy garlic glaze, with its perfect balance of sweet, savory, and garlicky flavors, is what makes this dish incredibly irresistible.

Step-by-Step Instructions

Step 1: Prepare the Chicken Thighs

1. Trim the Chicken: If you’re using bone-in chicken thighs, remove the bones and skin to create boneless, skinless pieces. You can also buy pre-trimmed chicken thighs from the store. Make sure each piece is about the same size to ensure even cooking.

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2. Season the Chicken: Season both sides of the chicken thighs generously with salt and pepper. The salt helps bring out the flavor of the chicken and balances the richness of the glaze.

Step 2: Prepare the Breading

1. Make the Breading Mix: In a large bowl, combine 1 ½ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika (optional). Mix well to combine. This flour and cornstarch mixture will help create that crispy coating.

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2. Egg Wash: In a separate bowl, whisk together 1 large egg and ½ cup of buttermilk (or regular milk if you don’t have buttermilk). The egg mixture helps the flour mixture stick to the chicken, ensuring a crispy texture once fried.

Step 3: Dredge the Chicken

1. Coat the Chicken: Dip each piece of chicken into the egg mixture, allowing any excess liquid to drip off. Then, dredge it thoroughly in the flour mixture, pressing down lightly to ensure the flour sticks.

2. Rest the Chicken: Once coated, let the chicken rest for a few minutes. This helps the coating adhere better and reduces the chance of it falling off during frying.

Step 4: Fry the Chicken

1. Heat the Oil: In a deep pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small piece of flour into the oil. If it sizzles and rises to the top immediately, the oil is ready.

2. Fry the Chicken: Working in batches to avoid overcrowding the pan, carefully add the chicken thighs into the hot oil. Fry for about 6-8 minutes, or until the chicken is golden brown and crispy. You want the chicken to be cooked through, with an internal temperature of 165°F (74°C). Flip the chicken occasionally to ensure it fries evenly.

3. Drain the Chicken: Once the chicken is done, use tongs to remove it from the oil and transfer it to a plate lined with paper towels to drain excess oil.

Step 5: Make the Soy Garlic Glaze

1. Sauté the Garlic: While the chicken is frying, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until the garlic becomes fragrant and lightly golden. Be careful not to burn it, as garlic can turn bitter quickly.

2. Add Soy Sauce, Honey, and Sugar: Add 1/3 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of brown sugar to the pan. Stir well to combine. The honey and sugar balance out the saltiness of the soy sauce and add a lovely sweetness to the glaze.

3. Add Vinegar and Mirin: Stir in 1 tablespoon of rice vinegar (for a bit of tang) and 1 tablespoon of mirin (optional but adds depth). This gives the sauce a balanced flavor profile that is sweet, savory, and slightly tart.

4. Simmer the Sauce: Allow the sauce to simmer on medium heat for 3-4 minutes, letting the flavors meld together. Stir occasionally to prevent burning.

5. Thicken the Sauce: In a small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry. Slowly add this mixture to the simmering sauce, stirring constantly. The sauce should thicken and become glossy after about 1-2 minutes.

6. Add Sesame Oil and Ginger: Stir in 1 teaspoon of sesame oil and 1 teaspoon of grated ginger. These ingredients add a fragrant, nutty, and slightly spicy kick to the glaze.

Step 6: Coat the Fried Chicken

1. Toss the Chicken in the Glaze: Once the chicken thighs are fried and crispy, place them in a large mixing bowl. Pour the prepared soy garlic glaze over the chicken and toss to coat. Make sure every piece of chicken is evenly coated in the sticky, flavorful sauce.

2. Optional Step – Double Coat: For extra flavor and a thicker sauce, you can double-coat the chicken by frying it a second time after coating it in the glaze. Just fry the chicken for another 2-3 minutes in hot oil, and then coat it again with the sauce. This will give you an even more intense flavor.

Step 7: Garnish and Serve

1. Garnish the Chicken: Transfer the glazed chicken to a serving plate. Garnish with toasted sesame seeds and chopped green onions for added crunch, freshness, and flavor.

2. Serve: Serve your Soy Garlic Glazed Korean Fried Chicken Thighs immediately with steamed rice, kimchi, or a simple side salad. These wings are best enjoyed fresh and crispy!

Tips for Perfect Soy Garlic Glazed Korean Fried Chicken

1. Use Bone-In Thighs for Extra Juiciness

While boneless, skinless thighs are ideal for a quicker recipe, bone-in thighs can add extra flavor and juiciness. If you choose bone-in, the cooking time will be slightly longer, so make sure to check the internal temperature for doneness.

2. Ensure the Oil is Hot Enough

If your oil is not hot enough, the coating will absorb too much oil and become soggy instead of crispy. A temperature of 350°F (175°C) is perfect for frying. If you don’t have a thermometer, drop a small piece of bread into the oil—if it browns in about 60 seconds, the oil is ready.

3. Don’t Overcrowd the Pan

Frying the chicken in batches ensures that the chicken has enough space to fry evenly, which helps achieve that crispy texture. Overcrowding the pan lowers the oil temperature and can result in soggy, greasy chicken.

4. Adjust the Glaze to Your Taste

Feel free to tweak the sweetness, saltiness, or tanginess of the glaze based on your personal preferences. You can add more honey for sweetness, soy sauce for saltiness, or rice vinegar for tang.

5. Make It Spicy

For a spicy kick, you can add gochujang (Korean chili paste) or sriracha to the glaze. Start with 1-2 teaspoons and adjust to your spice level.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they will cook faster and may be drier than thighs. If you opt for breasts, ensure that they are properly cooked through but not overcooked. Consider cutting them into smaller pieces to mimic the shape of thighs.

2. Can I make the glaze ahead of time?

Absolutely! You can make the soy garlic glaze up to 3 days in advance. Store it in an airtight container in the refrigerator, and reheat it before tossing the fried chicken in it.

3. How do I keep the chicken crispy?

To keep the chicken crispy for longer, avoid tossing it in the glaze until right before serving. If you toss it too early, the glaze can make the coating soggy. You can also double-fry the chicken for an extra crispy texture.

4. Can I bake the chicken instead of frying it?

Yes, if you want a lighter version, you can bake the chicken. Preheat the oven to 425°F (220°C) and bake the breaded chicken on a wire rack for about 20-25 minutes or until golden brown and crispy.

Conclusion

Soy Garlic Glazed Korean Fried Chicken Thighs are a perfect combination of crispy, juicy chicken and a flavorful, sticky glaze that will have your taste buds dancing. With the right balance of savory, sweet, and garlicky flavors, this dish is sure to become a family favorite. Whether you serve it with steamed rice, a side salad, or kimchi, this Korean fried chicken recipe is guaranteed to impress. Enjoy!

Yield: 4

Soy Garlic Glazed Korean Fried Chicken Thighs Recipe

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Korean fried chicken (often called "KFC" in Korea) is a beloved dish known for its crispy exterior, juicy interior, and flavorful sauces. It's a comfort food and a staple in Korean cuisine, often enjoyed as a snack or with drinks. The soy garlic glaze, with its perfect balance of sweet, savory, and garlicky flavors, is what makes this dish incredibly irresistible.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Chicken:
• 4 bone-in, skin-on chicken thighs (you can also use boneless, skinless thighs)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying
• For the Soy Garlic Glaze:
• 1/4 cup soy sauce
• 2 tbsp honey (or brown sugar)
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 6 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)
• 1 tbsp gochujang (Korean chili paste) or sriracha for spice (optional)
• 1 tbsp sesame seeds (for garnish)
• 2-3 green onions, chopped (for garnish)

Instructions

1. Prepare the Chicken:
   Pat the chicken thighs dry with paper towels. This helps to get a crispy crust when frying.
   In a bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. Dredge the chicken thighs in this mixture, ensuring they are well coated. Shake off any excess flour.
   
2. Fry the Chicken:
   Heat vegetable oil in a large skillet or deep fryer over medium-high heat (about 350°F/175°C). Make sure there’s enough oil to submerge the chicken halfway.
   Fry the chicken thighs for 8-10 minutes per side until they are golden brown, crispy, and cooked through (internal temperature should be 165°F/74°C). Remove from the oil and drain on paper towels.
   
3. Make the Soy Garlic Glaze:
   In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and gochujang (if using). Bring to a simmer over medium heat.
   Stir the sauce occasionally and cook for 3-5 minutes, until the sauce has thickened slightly.
   
4. Coat the Chicken:
   Once the chicken is fried and crispy, add the chicken thighs to the pan with the soy garlic glaze. Toss the chicken gently to coat it in the glaze, making sure the chicken is fully covered.
   
5. Serve:
   Transfer the glazed chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish.
   Serve with steamed rice, kimchi, or a side of your choice.

Notes

Crispiness: Make sure to use a mix of flour and cornstarch to get the crispy texture on the chicken. The cornstarch helps to create a light, crunchy coating.

Spice Level: Adjust the spice level by controlling how much gochujang or sriracha you use in the glaze.

Alternative Cooking Method: If you prefer a healthier version, you can cook the chicken in an air fryer at 375°F for 20-25 minutes, flipping halfway through, before glazing.