Crispy Soy Garlic Korean Fried Chicken (Dakgangjeong) – Your New Flavor Obsession
Whenever I prepare my favorite version of soy garlic Korean fried chicken, I always come back to the Dakgangjeong (닭강정) style—it’s crispy, sweet, a little spicy, and deeply savory. Whether I’m using boneless bites, drumsticks, or wings, I love how the sticky glaze made with soy, garlic, and honey clings to every crunchy piece. I sometimes swap in nuggets or even popcorn-style chicken for fun, and it still turns out delicious. The beauty of this recipe is that it’s easy to make, yet feels like an epic treat you’d serve at a late-night party or casual dinner. I’ve even tossed it with a side of kimchi, or layered it over cheese-smothered pancakes, inspired by Korean street food. And if you’re feeling bold, try a fusion plate with corn, gooey nachos, or melty bulgogi—trust me, everyone will be hungry for more. I always check the base flavors while cooking, making sure the coated pieces go deep in the fryer for the perfect crunch before pulling them out. This is more than food—it’s a flavor memory waiting to happen.
The Only KFC You Should Be Eating
If you grew up thinking KFC stood for something else, it’s time to reset your cravings. In my country, soy garlic chicken has become a weekly tradition—far from the dry cafeteria lunches or that sad bucket of fast food. Think crispy, crunchy wings, tender on the inside, smothered in a sweet, spicy, umami-rich sauce that clings to every bite. The kind of chicken that makes your fingies sticky and your soul happy. This isn’t your average chain meal—it’s a SUPER flavorful, homegrown hero that makes you appreciate how much better things taste when they come from experience rather than a frozen bag.
My Aunt used to serve her version during family BBQs, alongside cold beer, Kimchi, or even some savory Pancakes. The combo was EPIC. Later, I discovered Bonchon, Choongman, and even bitChicken, and while each shop had its twist, nothing beat the crunchy, garlicky joy of a homemade attempt. You can swap in melty cheese, toss in corn, or even add Nachos if you’re feeling wild. Once, I brought a batch to a school gathering and watched it disappear faster than any American BBQ. Even my picky mom, who said fried foods made her nauseous, couldn’t resist the taste or ignore the amazing smells. Whether you’re a curious adult or just someone bored with Popeyes, this is the killer base recipe that boomed across Korea and should be in everyone’s kitchen tonight.
A Closer Look at Dakgangjeong
Dakgangjeong (or 닭강정) is a Korean dish that takes chicken to another level — it’s deep-fried, coated in a sweet, savory, and slightly spicy sauce made from soy, garlic, and sometimes honey. In the past, this dish was often made with drumsticks or wings, but the modern twist includes boneless, bite-sized nuggets or even popcorn-style chicken, making it much easier to eat and perfect for sharing. Many people love this delicious treat because it feels like a small, shared version of a meal — one that’s both comforting and bold in flavor. I first tried it at a local market, and the sticky glaze and prepared flavors instantly reminded me of why Korean fried chicken stands out. If you haven’t yet, you should check this one out — especially if you’re into flavors that balance spicy, sweet, and savory in a single, satisfying way.
What’s Special About Today’s Dakgangjeong Recipe
This Korean-style dakgangjeong (or 치킨) is not just your average fried chicken — it’s double-fried to make it extra crunchy, then basted with a glossy soy-based sauce (간장, or ganjang) that’s loaded with garlic and pure flavor. I’ve made many versions before, but this one really highlights what makes boneless, bite-sized, or popcorn nuggets so easy to enjoy — especially for kids or anyone looking for a variety that’s both familiar and exciting. It’s seriously delicious, and even after hours, the taste holds up, and the crunchy texture still stays strong. This recipe was made to ensure you get that street food love at home, with every bite tasting as good as it looks.
Can You Make Dakgangjeong In an Air Fryer?
Yes, you can make a pretty great version of dakgangjeong using an air fryer, and I’ve done it more than once for a short and easy weeknight dinner. While it’s not exactly the same as deep fried chicken, it comes very close — especially if you use boneless thighs or bite-sized pieces and make sure they’re dried well before coating. I usually toss them in starch, lightly spray them with oil, and lay them out in a single layer in the basket without overlapping. The capacity of your fryer will vary, so do it in batches if needed.
Cook at 390°F (200°C) for about 12–14 mins, and be sure to shake the basket halfway to get that golden, crunchy texture. I like to turn the chicken just once for even browning. The coating doesn’t have the same deep oil crisp as traditional frying, but it’s still crispy and has a really nice bite, especially with that sticky soy and garlic glaze. Despite the different method, you’ll still get results that make you feel satisfied. Optional: toss in some corn flakes or flakes of tempura particles for an extra kick — I prefer this better than skipping them. Whether you’re using white cuts or dark, this is a fun, clean way to enjoy fried Korean chicken without the mess.
🍗 Ingredients for Soy Garlic Dakgangjeong
Here’s a clean breakdown of the key ingredients I always go for when making soy garlic Korean fried chicken, especially the Dakgangjeong style that’s sweet, sticky, and extra crispy 😋. This version works great with either boneless thigh pieces or even drums and wings, depending on your bite size preference. I’ve tested this recipe multiple times, and these ingredients never fail 💯:
• 900g of chicken (thigh, fillets, or wings) – boneless or bone-in
• 1.5 Tbsp rice wine or mirin (or even a splash of Soju)
• 1/2 tsp sea salt + 1/4 tsp ground pepper
• 2 Tbsp grated onion and 1 Tbsp grated ginger
• 3 cloves of sliced green onions or regular onions
• 1 egg
• 1/2 cup potato starch (or corn starch for lighter coating)
• 1/4 cup all-purpose flour
• Neutral oil for deep frying (I usually use rice bran or cooking oil)
• 2.5 cups of water
🔥 For the sauce:
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 tsp black pepper
• 1 tsp sesame seeds (toasted)
Using fine ingredients and precise amounts ✨ really helps bring out that authentic Korean fried flavor. Don’t skip the pepper or ginger—they balance the richness perfectly 🌶️. I always double-fry the chicken 🍳 for that legendary crunch, and the sauce soaks in better on a crisp base 🍯.
Ingredients of Soy Garlic Sauce
If you want that sticky, glossy, bold sauce that clings perfectly to every crunchy bite of Korean fried chicken, here’s my go-to list. I always say the sauce is the best part, and this soy garlic blend has the right balance of sweet, salty, and spicy. Below is everything you’ll need, written simply and cleanly, plus a few pro tips from my own kitchen 💡
1/4 cup soy sauce (dark or regular works great)
1 Tbsp brown sugar + 1 Tbsp white sugar for depth
2 Tbsp honey 🍯 – adds that glossy finish
3 cloves garlic, minced finely
1 tsp ground black pepper + 1/2 tsp white pepper
1 tsp minced ginger (fresh is best!)
1 Tbsp rice wine or mirin
1-2 Tbsp water to loosen the mix
1 Tbsp oil or a touch of butter 🧈 for richness
1-2 green onions, sliced for aroma
🔥 Optional heat: a few dried red chilies or chili flakes (🌶️)
A sprinkle of toasted sesame seeds or Sesame Seeds for garnish
Optional bonus: 1/4 tsp red pepper flakes or sliced Peppers (green or red)
💡 I usually simmer the mix on low for 4–5 minutes to let the garlic, ginger, and chili fully blend in. Then I toss the crispy chicken pieces right into the bubbling sauce, making sure every inch is coated. Finish with a final sprinkle of seeds and sliced green onions for that extra shine and pop ✨
🧑🍳 Pro Kitchen Tips for Crunchy Perfection 🍗✨
Choose the Right Cut
Go with boneless chicken like chicken thighs, chicken breasts, or tenders for faster cooking and a juicy, even texture. Cut into 2-inch chunks so they fry evenly—this works great for bite-sized crunchy pieces. 👌🍴
Build a Solid Crunchy Bass
Mix flour, potato starch, and panko or breadcrumbs. This combo creates that famous outer shell that stays crispy, even after tossing in that sticky sauce. Want it crunchier? Always go for double-frying—it’s the secret weapon. 🔄🔥
Use High Smoke Point Oils
Avoid oils with a low smoke point. Instead, go with avocado oil, grapeseed oil, or soybean oil—they’re clean, neutral oils that can handle deep heat without setting off smoke alarms or messing with the taste. ✅🥄
Glaze It Right
Balance regular soy sauce with sweet cooking wine like mirin to soften the salty edge and build real umami flavors. Add a splash of sesame oil for that smoky, rich finish—but keep it optional, not for frying. 🍶🌟
Temperature is Everything
Use a thermometer to keep your eye on the cook time. First fry at 350°F, then do a high heat second fry at 375°F. This prevents sogginess and ensures a crispy bite through and through. 🎯⏱️
Shop Smart at Asian Markets
For top-quality ingredients, check Asian markets or your local Korean market. They carry better substitutes, flavored options, and things you just can’t find in typical grocery stores. 🛒🌏
Yes, It Might Get Messier—Still Worth It
Making this at home might get a little messier, but you’ll get legendary results. Friends leave raving comments, and that crunchy glaze will become your no-fail party favorite. 💥🍽️
Instructions
Making soy garlic Korean fried chicken at home might look tricky, but with the right steps and patience, it becomes something you’ll actually crave every weekend. I’ve done this more times than I can count, and here’s how I make mine turn out crispy, juicy, and beautifully glazed—every time.
Soy Garlic Korean Fried Chicken
🔪 Step 1: Prep the Chicken
📦 Cut 900g of chicken (thighs, wings, or fillets) into small, bite-sized pieces.
🧂 Marinate with:
1.5 Tbsp rice wine (or mirin/Soju)
2 Tbsp grated onion
1 Tbsp grated ginger
3 sliced green onions (or regular onions)
1/2 tsp sea salt + 1/4 tsp black pepper
Optional: 1 clove grated garlic (for extra flavor)
🔒 Cover and refrigerate for at least 1 hour to let the flavors soak in.
🧂 Step 2: Mix the Dry Coating
In a bowl, combine:
1/2 cup potato starch (or corn starch)
1/4 cup all-purpose flour
A pinch of salt and pepper for seasoning
🌾 This blend gives that ultra-light, crispy texture.
🥣 Step 3: Make the Slurry
Crack 1 egg into a bowl. Add:
1 spoonful of flour
2.5 cups cold water (adjust as needed)
🌀 Whisk to form a light wet batter.
💧 Pour this over the marinated chicken just before coating to help the dry mix stick.
🧤 Step 4: Dredge and Coat
🎯 Dip each chicken piece in the dry mix and press gently so it sticks.
👐 Shake off excess using fingers or chopsticks—this step is where the crunch starts.
🔥 Step 5: First Fry – Crispy Base
🌡️ Heat neutral oil (like rice bran or vegetable) in a deep pot to 350°F / 175°C.
🍳 Gently lower chicken pieces using a slotted spoon.
❌ Don’t overcrowd! Fry in batches for 7–8 minutes until golden.
🧺 Rest them on a wire rack or paper towel to cool.
🍯 Step 6: Make the Glaze
In a saucepan, simmer together:
2 Tbsp soy sauce
1 Tbsp sugar (or brown sugar for richness)
1 clove grated garlic
Optional: pinch of black pepper
🔥 Let it bubble into a shiny glaze for 2–3 minutes.
♨️ Step 7: Double Fry for Extra Crunch
Raise oil to 375°F / 190°C.
⚡ Fry the cooled chicken again for 2–3 minutes.
🥇 This second fry is what gives Korean fried chicken that signature crisp.
🍛 Step 8: Sauce and Finish
🥄 Toss the hot chicken in the warm glaze. Use a spoon or tongs to coat each piece thoroughly.
🌿 Garnish with:
Toasted sesame seeds
Sliced green onions or chopped raw onions
🥗 Bonus: What to Serve With It?
✅ A crisp cold salad
✅ Classic coleslaw
✅ Creamy macaroni salad
✅ Or even just some pickled radish on the side
🏁 Final Tips:
💡 Use a thermometer to monitor oil temp—accuracy matters for crisping.
🧊 Let chicken cool before second fry—it keeps the inside juicy.
🥢 Don’t skip the egg in the slurry—it makes the batter cling and crisp better.
Serving Suggestions for Soy Garlic Korean Fried Chicken
Soy garlic Korean fried chicken is a versatile dish that can be served in countless delicious ways. Here are some mouthwatering ideas to elevate your dining experience:
With Steamed Rice: A bowl of fluffy jasmine or short-grain rice balances the bold soy garlic flavors beautifully.
Paired with Pickled Radish (Chikin-Mu): This classic Korean side dish cuts through the richness and adds a refreshing bite.
Alongside Kimchi: The spice and tang of kimchi complement the sweet-savory profile of the chicken perfectly.
As a Party Platter: Serve it as an appetizer or centerpiece for game nights, potlucks, or gatherings—it’s always a hit.
Wrap it in Lettuce: For a low-carb option, wrap pieces of chicken in crisp lettuce with a dab of ssamjang or gochujang.
Drizzle Extra Sauce: Keep some extra soy garlic glaze on the side for dipping or drizzling over rice and chicken.
Whether you enjoy it solo or make it part of a full Korean spread, this chicken always satisfies.
Soy Garlic Korean Fried Chicken – FAQs
Q: Can I bake or air fry instead of deep frying?
Yes, you can bake at 425°F (220°C) for 30–40 minutes or use an air fryer at 375°F (190°C) for 20–25 minutes. However, deep frying delivers the crispiest texture.
Q: Can I make the sauce ahead of time?
Absolutely! The soy garlic sauce can be made in advance and stored in the refrigerator for up to a week.
Q: What oil is best for frying Korean chicken?
Neutral oils with a high smoke point—like canola, vegetable, or peanut oil—are ideal for frying.
Q: Why is Korean fried chicken double-fried?
Double frying removes excess moisture and makes the crust ultra-crispy without overcooking the meat.
Q: Can I use boneless chicken instead of wings or drumsticks?
Yes! Boneless thighs work great and are especially easy for weeknight meals.
Final Thoughts on Soy Garlic Korean Fried Chicken-Packed Dish
Soy garlic Korean fried chicken is a beautiful fusion of texture and taste—crispy, juicy, sweet, savory, and utterly addictive. Whether you’re trying it for the first time or it’s already your go-to comfort food, this dish delivers on every level.
From its irresistible crunch to that sticky, umami-rich glaze, it’s no surprise this Korean classic has taken the world by storm. Try it once, and you’ll be hooked for life.
Ready to fry up your own batch? Let the cravings begin!