Crispy Soy Garlic Chicken Bites are exactly what they sound like crispy, crunchy chicken coated in a sweet and savory soy garlic sauce. I remember the first time I made them; I was looking for a new recipe that would impress my family during dinner. As soon as the chicken hit the hot oil, the sound of the frying was enough to make my mouth water. The crispiness of the chicken was just what I had hoped for, and the glaze, oh the glaze, was the perfect balance of soy, garlic, and just the right amount of sweetness.
A Simple Yet Satisfying Dish
This dish is a great way to enjoy Korean flavors at home. Crispy Soy Garlic Chicken Bites take only 45 minutes from start to finish, making them an ideal choice for a weeknight dinner or a party appetizer. I love how easy it is to make them, and they never fail to impress anyone who tries them. Whether served with coleslaw or just enjoyed on their own, these bites always steal the show. The combination of the crispy texture and the rich sauce makes them a true crowd-pleaser.
Double Fried for Extra Crunch
What really sets Crispy Soy Garlic Chicken Bites apart from other chicken recipes is the double frying method. I found that double frying the chicken gives it that extra level of crunch. After the first fry, the chicken might look golden and cooked, but it’s the second round that makes it truly crispy and irresistible. It’s worth the extra couple of minutes because it really brings out the perfect texture.
A Recipe You’ll Return To
Once you’ve tasted Crispy Soy Garlic Chicken Bites, you’ll want to make them again and again. The flavors stick with you, and they’re just so satisfying. If you’re in the mood for a savory snack or a filling main dish, this recipe will definitely hit the spot. Plus, if you have leftovers, they’re just as good the next day, making it a great choice for meal prep or even an easy lunch the following day.
Table of Contents
Chef’s Notes- Crispy Soy Garlic Chicken Bites
- Preparing the Chicken: Use chicken thighs or breast meat cut into uniform bite-sized pieces for even cooking. For best results, pat the chicken dry with paper towels before seasoning.
- Double Frying: The key to authentic Korean fried chicken is the double frying process. The first fry cooks the chicken, and the second fry ensures the extra crunch. Make sure to let the oil return to the proper temperature before the second fry.
- Oil Temperature: Use a deep-fry thermometer to monitor the oil temperature consistently. Frying at 347°F (175°C) ensures the chicken is cooked through without absorbing too much oil.
- Glaze Consistency: Allow the sauce to simmer gently. Stir constantly after adding the slurry to avoid lumps and achieve a silky glaze.
- Customize Heat Level: For those who prefer less heat, omit the dried chilies. Alternatively, for more spice, increase the amount of dried chilies or add a pinch of gochugaru (Korean red pepper flakes).
- Air Fryer Tips: Shake or flip the chicken halfway through air frying for even cooking. Lightly spray the chicken with oil to replicate the crispness of deep frying.
- Prep in Advance: You can make the sauce a day ahead and store it in the refrigerator. Reheat and whisk before use for a smooth texture.
Crispy Soy Garlic Chicken Bites
4
15
minutes25
minutes549
kcal5
minutes45
minutesGet ready to indulge in the ultimate crispy soy garlic chicken bites! Inspired by authentic Korean flavors, this recipe delivers irresistibly crunchy chicken glazed with a luscious soy garlic sauce. Perfect for appetizers or a satisfying main dish, these bites are sure to impress your family and guests. Whether you’re a seasoned cook or a kitchen novice, this straightforward method ensures a mouthwatering result every time. Elevate your home cooking with this delectable fusion of sweet and savory goodness – a true crowd-pleaser that rivals any restaurant favorite!
Ingredients
- Main Ingredient
chicken
- Sauce
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons water
2 tablespoons rice wine
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
Freshly ground black pepper to taste
3 dried chilies (optional)
2 green onions white parts only
- Slurry
2 teaspoons corn starch
2 teaspoons water
- Garnish
Toasted sesame seeds
Thinly sliced green onions
- Alternative Ingredients:
Soy sauce: Substitute with tamari for a gluten-free option.
Brown sugar: Use maple syrup or coconut sugar as alternatives.
Honey: Replace with agave nectar for a vegan-friendly option.
Rice wine: Dry sherry or mirin can be used instead.
Corn starch: All-purpose flour or potato starch are suitable substitutes.
Cooking oil: Vegetable oil or canola oil can replace rice bran oil.
Dried chilies: Red pepper flakes can be used for added heat.
Green onions: Scallions are an appropriate alternative.
Directions
- Preparation of Chicken: In a large mixing bowl, combine n/a with rice wine, onion powder, garlic powder, fine sea salt, ginger powder, and freshly ground black pepper. Mix thoroughly to ensure all pieces are well-seasoned. Let the mixture sit while you prepare the coating.
- Coating the Chicken: Place corn starch in a separate bowl. Dredge each seasoned chicken piece in the corn starch, ensuring an even and thorough coating on all sides.
- Deep Frying Process: Heat a substantial amount of cooking oil in a deep saucepan to reach 347°F (175°C). Carefully add the coated chicken pieces, frying them for approximately 4-5 minutes until cooked through. Avoid overcrowding the pan by cooking in batches and consider using a grease splatter screen to minimize oil splatter. Remove the fried chicken and place it on paper towels to drain excess oil. Once the oil is back to the desired temperature, fry the chicken a second time for an additional 2-3 minutes until golden and crispy.
- Preparing the Sauce: In a separate saucepan, combine soy sauce, brown sugar, honey, water, rice wine, minced ginger, and minced garlic. Bring the mixture to a simmer over medium-low heat, stirring frequently. Remove the dried chilies and green onion pieces once the sauce starts bubbling. Mix the slurry of corn starch and water in a small bowl, then gradually add it to the sauce, stirring continuously until the sauce thickens into a glaze, approximately 1-2 minutes. Remove from heat and allow to cool slightly.
- Final Assembly: Arrange the double-fried chicken on a lined baking sheet. Using a pastry brush, generously coat each piece with the prepared soy garlic sauce. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately for maximum crunch.
- Air Fryer Alternative: Preheat the air fryer and lightly spray the basket with cooking oil. Place the chicken pieces without overlapping and lightly coat with additional oil for enhanced browning. Cook at 390°F (200°C) for 6-7 minutes, flip, spray again, and cook for another 6-7 minutes until golden brown.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- digital scale
- colander
- pastry brush
Nutrition Facts
- Calories: 549kcal
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 214mg
- Sodium: 1601mg
- Potassium: 607mg
- Carbohydrates: 63g
- Fiber: 1g
- Sugar: 15g
- Protein: 46g
- Vitamin A: 213IU
- Vitamin C: 1mg
- Calcium: 32mg
- Iron: 2mg
FAQ- Crispy Soy Garlic Chicken Bites
Can I use boneless chicken breast instead of thighs?
Yes, boneless chicken breasts work perfectly for this recipe. Thighs are slightly juicier, but breasts will also provide excellent results when cooked properly.
How do I make this recipe gluten-free?
Substitute soy sauce with tamari or coconut aminos and ensure the corn starch is labeled gluten-free. Also, verify that the rice wine or mirin used is gluten-free.
Can I make this ahead of time?
While it’s best served fresh for maximum crispiness, you can prepare the chicken and sauce separately. Reheat the chicken in an air fryer or oven to regain crispiness and coat with reheated sauce before serving.
What if I don’t have a deep fryer?
A heavy-bottomed saucepan or Dutch oven works well for deep frying. Just ensure the oil is deep enough to submerge the chicken pieces.
How can I reduce the sodium content?
Use low-sodium soy sauce and reduce the salt in the seasoning mix. This will cut down the sodium levels while still maintaining the flavor.
