Name: Korean-Style Soy and Honey Garlic Fried Chicken Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Korean
Ingredients: 12 chicken wings (cut at the mid-joint); 1½ tsp garlic powder; ½ tsp ginger powder; ½ tsp turmeric powder; 1 tsp salt; 2 tbsp Chinese wine; ½ cup corn starch; ½ cup potato starch; 4 tbsp light soy sauce (regular or low sodium); 3 tbsp brown sugar (tightly packed); 3 tbsp honey; 2 tsp rice vinegar (or apple cider vinegar); 1 tbsp Chinese wine; 2 tbsp water; 2 stalks spring onion (chopped into 1-inch (2-cm) lengths); 1 tbsp chopped garlic; 1 tsp chili powder (optional); 2 tsp corn starch; 2 tsp water; 2 tbsp toasted sesame seeds; 2 tbsp chopped cilantro or spring onions

Jump to Recipe·4 from 62 reviews

The allure of a perfectly crispy, irresistibly sticky, and bursting-with-flavor Korean-Style Soy and Honey Garlic Fried Chicken Recipe is something every food lover ought to experience at least once. This dish combines the crunchy satisfaction of double-fried chicken wings with a shiny, luscious glaze of soy, honey, garlic, and a touch of warming spices that dance on your taste buds. It’s comfort food elevated—familiar yet exciting, sweet yet savory, and totally addictive. Whether you’re cooking for a crowd or craving a spectacular snack, this Korean-Style Soy and Honey Garlic Fried Chicken Recipe will soon become your go-to favorite to share with friends and family.

Ingredients You’ll Need

A clear glass bowl holds many pieces of raw chicken wings, coated in a light orange-yellow spice mix, scattered unevenly over the pale pinkish-white meat. The chicken pieces show some texture with smooth, soft skin and bits of seasoning. The bowl sits on a white marbled surface, with natural light highlighting the gloss of the raw meat and the powdery texture of the spices. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and balance. Each ingredient is essential, bringing its own touch to the dish’s crispy texture, deep flavor, or gorgeous color. From the aromatic powders seasoning the chicken to the sticky glaze that finishes it off, here’s what you’ll gather to craft this delicious feast.

12 chicken wings (cut at the mid-joint): Perfect for bite-sized pieces that crisp up evenly during frying.

1½ tsp garlic powder: Adds depth and a gentle garlicky warmth to the chicken seasoning.
½ tsp ginger powder: Brings subtle zestiness and a hint of spice to balance the garlic.
½ tsp turmeric powder: Contributes lovely golden color and a mild earthy note.

1 tsp salt: Enhances all the other flavors and is key for seasoning the chicken.
2 tbsp Chinese wine: Tenderizes and adds complexity with a subtle umami kick.
½ cup corn starch: Essential for that crunchy coating that fries up beautifully.

½ cup potato starch: Works with corn starch to achieve an ultra-crisp finish.
4 tbsp light soy sauce (regular or low sodium): The savory backbone of the sticky sauce glaze.
3 tbsp brown sugar (tightly packed): Adds sweetness and a hint of molasses richness.

3 tbsp honey: Provides glossy shine and natural fragrant sweetness to the sauce.
2 tsp rice vinegar (or apple cider vinegar): Brightens the sauce with just the right amount of acidity.
1 tbsp Chinese wine: Additional splash to build savory depth in the sauce.

2 tbsp water: Helps thin the sauce for an even coating consistency.
2 stalks spring onion (chopped into 1-inch lengths): Infuses aromatic sweetness during sauce simmering.
1 tbsp chopped garlic: Fresh garlic elevates the glaze with pungent aroma and savoriness.

1 tsp chilli powder (optional): Adds a gentle kick for those who like a whisper of heat.
2 tsp corn starch: To make the slurry that thickens the sauce perfectly.
2 tsp water: Combined with corn starch to create the slurry for glaze consistency.

2 tbsp toasted sesame seeds: Provide nutty crunch and gorgeous garnish color.
2 tbsp chopped cilantro or spring onions: Fresh herbs to lift and brighten the finished dish.

How to Make Korean-Style Soy and Honey Garlic Fried Chicken Recipe

Korean-Style Soy and Honey Garlic Fried Chicken Recipe - Recipe Image

Step 1: Season and Coat the Chicken

Start with clean, patted-dry chicken wings so the seasonings and starch clings beautifully. Rub on the garlic powder, ginger powder, turmeric, salt, and Chinese wine. This vibrant seasoning infuses the chicken with flavor and a subtle tenderizing effect. Next, coat the wings in the starch mixture—this step is crucial for creating that signature crunch. Be sure to get into all the folds and joints so each piece fries up to crisp, crackly perfection.

Step 2: Double Deep-Fry the Chicken

Heat your oil between 176 and 190˚C (350 – 375˚F) and fry the chicken wings in small batches to maintain temperature and prevent sogginess. The first fry cooks the chicken thoroughly and begins creating the crunch. Once all pieces have gone through the first fry, heat the oil again for the second round—this extra fry seals in juiciness and produces a golden, crackly crust that’s utterly irresistible.

Step 3: Make the Soy and Honey Garlic Sauce

As the chicken fries, start your sauce by simmering soy sauce, brown sugar, honey, rice vinegar, Chinese wine, water, fresh garlic, and spring onions. Stir gently until bubbling, then strain out the solids for a smooth glaze. Stir in a slurry of corn starch and water to thicken to a luscious consistency that will beautifully coat the chicken without being gloopy.

Step 4: Coat the Double-Fried Chicken

Once the sauce is warm and glossy, toss your crispy chicken pieces in it or use a brush to baste generously. The goal is a shiny, evenly spread glaze that clings to every crispy nook. Use the tossing method for an all-over coat or baste if you want more control. If the sauce thickens too much as it cools, just gently reheat before glazing again.

Step 5: Garnish and Serve

Finish off by sprinkling toasted sesame seeds and chopped cilantro or spring onions over the glazed chicken. These final touches add texture, fragrance, and vibrant color that make this Korean-Style Soy and Honey Garlic Fried Chicken Recipe truly special and inviting. Serve immediately so the chicken maintains its crispiness with that mind-blowing sticky glaze.

How to Serve Korean-Style Soy and Honey Garlic Fried Chicken Recipe

Garnishes

To elevate presentation and flavor, toasted sesame seeds add nutty crunch while fresh cilantro or chopped spring onions bring brightness and a pop of fresh green color. These garnishes complement the rich, sticky sauce perfectly, balancing the dish with fresh and toasted notes.

Side Dishes

This Korean-Style Soy and Honey Garlic Fried Chicken Recipe pairs beautifully with steamed jasmine rice or fluffy sticky rice to soak up any extra sauce. For a vegetable side, try quick-pickled radishes or a crunchy Asian slaw dressed with sesame oil and rice vinegar to cut through the richness with crisp freshness.

Creative Ways to Present

For a party, serve the chicken wings in a large shallow bowl surrounded by wedges of lime for squeezing. Or plate them atop a bed of lightly dressed mixed greens and roasted peanuts for texture contrast. You can also skewer the wings for easy sharing or serve them alongside cold noodles tossed with scallions and sesame seeds for a modern twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Korean-Style Soy and Honey Garlic Fried Chicken Recipe, store them in an airtight container in the refrigerator. It’s best to separate the chicken from the sauce if possible to keep the crust crispier, though the glaze will soften slightly chilled chicken but remain delicious.

Freezing

You can freeze cooked chicken wings either plain or coated in sauce by wrapping tightly in plastic wrap and placing in a freezer bag. For best flavor and texture, use within a month. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, use a hot oven or air fryer to restore crispness, heating the chicken pieces at 180˚C (350˚F) for about 10-15 minutes. If the sauce has thickened, warm it gently on the stovetop or microwave and toss the chicken lightly again before serving to refresh that sticky, flavorful glaze.

FAQs

Can I use other chicken parts instead of wings?

Absolutely! Drumsticks or boneless chicken thighs work well too. Adjust frying times accordingly since thickness varies, but the seasoning and sauce stay irresistible regardless.

Is it necessary to double-fry the chicken?

Double frying might seem extra, but it’s key to getting that ultra-crispy skin that holds up under the sticky sauce—totally worth the small extra effort!

Can I make this recipe less sweet?

Yes, you can reduce the brown sugar and honey slightly or add more vinegar for extra tang to balance the sweetness if you prefer a more savory glaze.

What if I don’t have Chinese wine?

If you don’t have Chinese wine, a dry sherry or a splash of mirin can be a good substitute, or simply leave it out—it just adds some depth to the marinade and sauce but the dish will still shine.

Can I add more heat to this Korean-Style Soy and Honey Garlic Fried Chicken Recipe?

Definitely! The recipe includes optional chili powder, but you can also add gochujang (Korean chili paste) to the sauce or sprinkle crushed red pepper when tossing for delicious extra spice.

Final Thoughts

This Korean-Style Soy and Honey Garlic Fried Chicken Recipe is a celebration of flavors and textures that never fails to impress. Whether you’re satisfying a craving, entertaining friends, or simply treating yourself, there’s something so joyful about biting into crispy, golden chicken coated in a shiny, sweet-savory glaze. I wholeheartedly encourage you to try this recipe—it promises comfort, excitement, and a whole lot of smiles around the table.