Crunchy Soy-Garlic Chicken is one of my favorite dishes to make, and it’s a true crowd-pleaser! The first time I cooked Crunchy Soy-Garlic Chicken, I was hosting a game night with friends, and I wanted something special to impress them. As I diced the chicken thighs, the anticipation filled the kitchen. The aroma of the marinade, which combined rice wine, garlic, and a sprinkle of spices, made my mouth water. I could already picture my friends’ smiles when they tasted the crispy, savory chicken coated in a luscious soy-garlic glaze.
Preparing the Flavors
Preparing the Crunchy Soy-Garlic Chicken is all about layering flavors. I remember marinating the chicken pieces for just 10 minutes, allowing the spices to penetrate and infuse every bite with deliciousness. While waiting, I whisked together the glaze—soy sauce, brown sugar, honey, and minced ginger. As it simmered, the sweet and salty aromas filled the air, tempting my taste buds. I couldn’t resist sneaking a taste of the sauce, and it was heavenly! The only challenge was waiting for the chicken to finish frying, but I knew the result would be worth it.
The Perfect Fry
Once the chicken was double-fried to perfection, it turned a golden brown, looking as tempting as ever. I coated each piece generously with the soy-garlic glaze and sprinkled toasted sesame seeds and green onions on top. My friends arrived just as I plated the Crunchy Soy-Garlic Chicken. The moment they took their first bite, I saw their eyes widen in delight. The crunch of the chicken paired with the sweet and savory glaze was irresistible. We devoured the entire platter in minutes, and it quickly became the star of the night.
Reflecting on that evening, I realized that Crunchy Soy-Garlic Chicken is more than just a recipe; it’s a way to bring people together. Whether it’s for a cozy night in or a lively gathering, this dish always delivers satisfaction and joy. I can’t wait to share this recipe with you so you can create your own special moments around the table. The smiles and laughter that come with each bite are what cooking is all about!
Table of Contents
Chef’s Notes- Crunchy Soy-Garlic Chicken
- Crispiness Tips: Ensure the oil is at the correct temperature (347°F or 175°C) before frying. Using a thermometer can help you monitor this accurately. Double frying is key for achieving that irresistible crunch—don’t skip the second frying step!
- Flavor Pairing: Serve the chicken with sides like fresh coleslaw, creamy Korean macaroni salad, or tangy pickled radish to balance the dish’s savory sweetness. Steamed vegetables or a simple green salad are also great options.
- Heat Level Adjustments: If you like extra heat, keep the dried chilies in the sauce or sprinkle some red pepper flakes on top just before serving. A splash of lemon juice can also add a refreshing brightness to the glaze.
- Storing Leftovers: Refrigerate any leftover chicken in an airtight container for up to two days. To reheat, place it in a hot oven (around 375°F or 190°C) for about 10 minutes to maintain crispiness. Alternatively, enjoy it cold for a tasty snack.
- Customizing the Sauce: Feel free to adjust the sweetness by varying the amount of honey or brown sugar according to your preference. Experimenting with oyster sauce can also add a deeper umami flavor to the glaze.
Crunchy Soy-Garlic Chicken
4
15
minutes25
minutes549
kcal45
minutesDive into the irresistible crunch and savory sweetness of Crunchy Soy-Garlic Chicken! This Korean-inspired dish combines perfectly seasoned chicken pieces with a luscious soy-garlic glaze, delivering a harmony of flavors that’s both satisfying and addictive. Whether you’re hosting a game day gathering or enjoying a cozy night in, this recipe promises to impress your taste buds and your guests. Get ready to elevate your fried chicken game with this super delicious and customizable favorite!
Ingredients
- Chicken & Marinade
2 pounds boneless chicken thigh fillets diced into bite-sized chunks
2 tablespoons rice wine
1 teaspoon onion seasoning
1 teaspoon garlic seasoning
1 teaspoon fine sea salt
1/4 teaspoon ground ginger
freshly cracked black pepper a sprinkle
- Coating & Frying
1.5 cups corn starch
Vegetable oil for deep frying
- Soy-Garlic Glaze
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons water
2 tablespoons rice wine
1/2 tablespoon minced fresh ginger
1/2 tablespoon minced garlic
cracked black pepper a pinch
3 dried chilies optional
2 green onions white parts, optional
- Slurry
2 teaspoons corn starch
2 teaspoons water
- Garnish
toasted sesame seeds
thinly sliced green onions
- Alternative Ingredients:
Chicken Thighs: Substitute with chicken breast for a leaner option.
Rice Wine: Use dry sherry or mirin as a replacement.
Corn Starch: Swap with potato starch or all-purpose flour for coating.
Honey: Replace with maple syrup or agave nectar for a different sweetness.
Dried Chilies: Omit or use red pepper flakes for adjustable heat.
Soy Sauce: Tamari can be used for a gluten-free alternative.
Brown Sugar: Use coconut sugar or white cane sugar as substitutes.
Vegetable Oil: Canola oil or peanut oil are suitable alternatives for frying.
Directions
- Marinating the Chicken – In a sizeable mixing bowl, combine diced chicken thighs with rice wine, onion seasoning, garlic seasoning, sea salt, ground ginger, and cracked black pepper. Ensure the pieces are evenly coated and let them sit to absorb the flavors for about 10 minutes. Transfer the marinated chicken into a separate bowl containing corn starch, tossing each piece until fully covered. This dry coating will create a crispy exterior when fried.
- First Frying – Heat vegetable oil in a cast iron skillet to approximately 347°F (175°C). Carefully add the coated chicken in batches to avoid overcrowding, frying each piece for 4 to 5 minutes until cooked through. Remove and drain excess oil on a paper towel-lined plate, skimming any debris from the oil surface. Once the oil returns to 347°F, fry the chicken pieces again for an additional 2 to 3 minutes until they achieve a golden, crispy texture. Set aside on a clean plate to drain.
- Preparing the Sauce – In a clean saucepan, mix soy sauce, brown sugar, honey, water, rice wine, minced ginger, minced garlic, and cracked black pepper. Bring the mixture to a simmer over medium-low heat, then remove dried chilies and green onions if used. Combine corn starch and water in a small bowl to create a slurry. Pour this into the simmering sauce, stirring
- Glazing the Chicken – Arrange the double-fried chicken on a baking sheet. Using a basting brush, generously coat each piece with the soy-garlic glaze. Sprinkle toasted sesame seeds and sliced green onions over the top for added flavor and presentation.
- Serving – Serve the Crunchy Soy-Garlic Chicken hot, paired with your favorite sides like coleslaw or pickled radish. Enjoy the crispy, flavorful bites immediately for the best taste experience.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- basting brush
- colander
Nutrition Facts
- Calories: 549kcal
- Carbohydrates: 63g
- Protein: 46g
- Fat: 9g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 214mg
- Sodium: 1601mg
- Potassium: 607mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 213IU
- Vitamin C: 1mg
- Calcium: 32mg
- Iron: 2mg
FAQs- Crunchy Soy-Garlic Chicken
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can be used for a leaner option, but keep in mind that thighs tend to remain juicier and more flavorful when fried.
What can I substitute for rice wine?
You can replace rice wine with dry sherry or mirin for a similar flavor profile. If you prefer to avoid alcohol, use a mix of white vinegar and water.
How do I store leftover Crunchy Soy-Garlic Chicken?
Store leftover chicken in an airtight container in the refrigerator for up to two days. To reheat, place it in a hot oven to keep the coating crispy.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your corn starch is certified gluten-free.
Can I prepare the soy-garlic glaze in advance?
Absolutely! You can prepare the glaze ahead of time and store it in the refrigerator. Just reheat it slightly before glazing the chicken for the best flavor.
