How to make delicious garlicky Korean fried chicken at home
Quick and easy recipe for delicious sticky Korean chicken with amazing flavor but without the heat!
Back in 2017, when I tried proper Korean fried chicken for the first …
Recipe for the fried chicken itself:
To make incredibly tender oven-baked chicken with an ear-popping crunch, click here for the recipe.
Ingredients for Korean fried chicken soy garlic sauce
About one jam glass full of sauce. Enough for 3-4 servings of sauce
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1 spring onion
- Optional: 1 chili pepper
- 6 Tbsp soy sauce
- 2 Tbsp brown sugar or corn syrup
- 2 Tbsp honey
- 2 Tbsp water
- 1 Tbsp rice wine or dry Sherry (yeah, I’m a savage)
- Black pepper
- 1 heaped tsp corn starch
- 1 Tbsp water
Make a flavorful thick soy garlic sauce
Finely mince garlic, ginger, and spring onion. If used: chop the chili pepper into 3 big chunks. Combine garlic, ginger, onion, chili, soy sauce, brown sugar, honey, 2 Tbsp water, rice vinegar, and few cracks of black pepper in a small saucepan.
Bring everything to a boil, reduce heat and let simmer for 2 minutes.
Mix corn starch with 1 Tbsp water into a slurry. Stir the slurry into your sauce and give a good stir. Simmer for another 3 minutes to thicken until you reach the consistency of a sloppy risotto.
Let cool, remove chili, and transfer to a blender (or use an immersion blender in a big-enough cup). Blitz until smooth.
Drizzle your sauce over your crunchy fried chicken!*
* I usually use a plastic sauce squeeze bottle for this, but a spoon works just fine as well. Alternatively, put your fried chicken into a big bowl, cover with the sauce and toss to coat. (There is a chance you’ll loose some coating – you have been warned.)
Though I serve my Korean fried chicken regularly to friends, some of them can’t stand the heat of the traditional fiery Korean Gochujang-based sauce. This mellow soy and garlic-based sauce is a great alternative!
The recipe is based on My Korean Kitchen’s Dakgangjeong Soy Garlic Fried Chicken recipe. I mellowed the heat and amped up the flavor. Blitzing the sauce helps to bring all flavors together.
Any comments? Leave them here! This sauce works great will all kinds of Asian dishes by the way: For everything from stir-fry to rice bowls. Give it a try and let us know what you think 🙂
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