Korean Fried Chicken (‘Dakgangjeong’) is known for its crispiness as it’s being fried twice as opposed to the typical American fried chicken. The chicken is also usually seasoned with spices, sugar and salt prior to and after being fried. In South Korea, this chicken is consumed as a meal, an appetizer, snack with beer and an after-meal snack.
Today, I would like to introduce you to a savory version of Korean fried chicken by using soy sauce, honey and garlic. In addition to that, I have prepared this recipe with an air fryer, so it’s healthier and less oil is used. My recipe is based on My Korean Kitchen‘s recipe.
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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- 450 grams chicken wings or boneless chicken thighs
- 1 tbsp Chinese rice wine
- 1/2 tsp onion powder
- 1/8 tsp ginger powder
- 1/2 tsp garlic powder
- 1/4 tsp Sea salt
- A pinch of ground black pepper
- 1 tbsp cooking oil
- 4 tbsp corn starch And more if needed, usually if you prepare it with an air fryer, you don't need as much corn starch as opposed to regular frying.
- cooking oil Used to apply on the outside of the chicken wings after the first round of frying.
- 1/8 cup soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Honey
- 1 tbsp water
- 1 tbsp Chinese rice wine
- 1/4 tbsp Minced garlic
- 1/4 tbsp minced ginger
- A pinch of ground black pepper
- 1 tsp corn starch
- 1 tsp water
Ingredients
Chicken and seasoning
Other
Soy garlic sauce
Slurry
Garnish (Optional)
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- Collect all ingredients under Chicken and seasoning and add them to the chicken in a large bowl. Mix well and set aside. Try to marinade it for at least 30 minutes.
- Place the corn starch on a plate and coat the chicken wings with a thin layer of corn starch, but make sure that each part of the chicken is coated.
- Apply some oil on the air fryer basket with a cooking brush or cooking spray. Preheat air fryer at 200 Celsius degrees.
- Add the chicken to the air fryer basket and set a timer of 12 minutes. (Check the next step while waiting for the first 6 minutes.) After 6 minutes, apply a some oil with a cooking brush and flip the chicken and apply oil on that side as well to get a brown colour. Wait for the timer to go off.
- In the mean time, you can start preparing the sauce. Combine all sauce ingredients and bring it to boil over low heat while stirring often. In the mean time prepare the slurry by mixing the corn starch with water. When the sauce boils, add the slurry and stir until the sauce thickens. Remove it from heat and let it cool down for 5 minutes.
- Dip the chicken in the sauce and make sure it's coated evenly or you can use a cooking brush to make sure there is not too much sauce on the chicken.
- Optional: Garnish with sesame seeds and spring onion.
I hope that you will give this Korean Soy Garlic Fried Chicken recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
For my other korean chicken recipe that’s sweet with a hint of spiciness, click here!
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Cheers,
Angie
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