There’s something downright irresistible about biting into perfectly crispy Korean fried chicken—especially when it’s coated in a glossy, sticky soy garlic glaze. This soy glazed Korean fried chicken with rice flour batter brings together the ultimate crunch factor with a savory-sweet punch of flavor that has made Korean fried chicken famous around the world. With a crackly rice flour coating and a finger-licking soy garlic Korean fried chicken sauce, this version is tailor-made for a night in that still feels indulgent. Whether you're feeding a crowd or just satisfying a next-level fried chicken craving, this recipe hits every note—and then some.
Soy Glazed Korean Fried Chicken with Rice Flour Batter
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course
Cuisine Korean
Deep fryer or heavy-bottomed Dutch oven For consistent frying temperatures.
Wire rack over a baking sheet To allow the fried chicken to drain and stay crispy.
Mixing bowls For the batter and dredging process.
Whisk To mix the batter thoroughly.
Tongs or a slotted spoon For handling hot chicken safely.
Small saucepan For making the soy garlic fried chicken glaze.
For the Chicken
- 2 lbs chicken drumsticks you can also use wings or boneless thigh meat
- 1 cup rice flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cold sparkling water
- 1 tbsp vinegar rice or white
- Oil for deep frying vegetable or peanut oil
For the Soy Garlic Glaze
- ¼ cup low-sodium soy sauce
- ¼ cup honey or brown sugar for a deeper sweetness
- 1 tbsp rice vinegar
- 2 tbsp mirin optional but adds complexity
- 4 cloves garlic finely minced or grated
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
Garnishes (Optional but Recommended)
- Toasted sesame seeds
- Thinly sliced green onions
- Chopped fresh chili or a drizzle of gochujang if you want heat
Step 1: Prep the Chicken
Start by patting your korean fried chicken drumsticks dry with paper towels. Removing excess moisture is key to achieving a crispy crust. If you prefer chicken breast recipes, slice the breasts into thick strips for frying.
Season the chicken lightly with salt and pepper, and let it sit while you prepare the batter and sauce.
Step 2: Make the Batter
In a large bowl, combine rice flour, cornstarch, baking powder, salt, garlic powder, and onion powder. Add the cold sparkling water and vinegar and whisk until smooth. The batter should be slightly thinner than pancake batter—light but able to cling to the chicken.
Pro tip: The vinegar and baking powder create extra lightness in the batter, giving your chicken that sought-after korean fried chicken crunch.
Step 3: Make the Soy Garlic Glaze
In a small saucepan, combine soy sauce, honey, rice vinegar, mirin (if using), garlic, ginger, and sesame oil. Simmer gently for 5–7 minutes until the flavors meld.
Stir in the cornstarch slurry and simmer for 1–2 more minutes until the sauce thickens into a glossy glaze. This sauce doubles beautifully as a fried chicken sauce for dipping.
Set it aside while you fry the chicken.
Step 4: Heat the Oil
Heat your oil to 350°F (175°C). Make sure you have enough oil for the chicken to float without touching the bottom.
Working in batches, dip each chicken piece into the batter and let excess drip off. Carefully lower into the hot oil.
Fry for 8–10 minutes for wings or 12–14 minutes for drumsticks, turning occasionally until deep golden brown and crispy. Use a thermometer to ensure the internal temperature hits 165°F (74°C).
Drain on a wire rack and let rest for 5 minutes.
Step 5: Double-Fry for Extra Crispiness
If you want that ultra-crispy, shattering crust seen in authentic korean fried chicken, double-fry each piece for 2–3 minutes after the initial rest. This removes excess moisture and crisps up the coating beautifully.
Step 6: Glaze and Garnish
Place the fried chicken in a large bowl and drizzle the soy garlic glaze over the top. Toss gently to coat every nook and cranny.
Finish with sesame seeds, green onions, or sliced chilies if you like things spicy. The end result? A glossy, sticky plate of soy garlic korean fried chicken perfection.
Pairings
This dish is bold and flavorful, so the sides should either complement or cool down the intensity.
Suggested Pairings
- Steamed Jasmine or Sticky Rice: Soaks up that soy garlic chicken sauce like a dream.
- Pickled Radish or Kimchi: Classic Korean side that adds acidity and cuts through the richness.
- Shredded Cabbage with Sesame Dressing: Adds crunch and freshness.
- Korean beer (Hite or Cass) or a light lager: Perfect for balancing out the salty-sweet glaze.
- Fried Chicken Sandwich: Use the glazed pieces inside a brioche bun with slaw and mayo to create a knockout Korean fried chicken sandwich.
If you’re leaning into fusion, a side of Filipino food like garlic fried rice or even a chinese fried chicken wings style side dish works surprisingly well too.
Frequently Asked Questions
1. Can I use chicken breast instead of drumsticks?
Absolutely. Chicken breast works well if sliced into thick strips. It cooks faster and is leaner, making it a good option if you’re tailoring meals to include more fat burning foods or just want quicker cook times. Keep in mind it won’t be as juicy as dark meat.
2. Is rice flour necessary for this batter?
Yes, rice flour is key for the extra-light, shatteringly crisp texture that defines authentic korean fried chicken recipes. You can sub with all-purpose flour in a pinch, but the crunch won’t be quite the same.
3. Can I make this a weight gain meal?
Totally. Pairing this with a large serving of jasmine rice, a fried egg, and a creamy mayo-based slaw easily turns it into a high-calorie, protein-packed meal suitable for weight gain meals. Bonus points for doubling the glaze.
4. What’s the best cut of meat for Korean fried chicken?
Bone-in drumsticks or wings are traditional. However, thighs (especially skin-on) are excellent for their juiciness. For boneless bites, chicken thigh fillets are the best combo of flavor and texture.
5. Can I store and reheat leftovers?
Store glazed chicken in the fridge for up to 3 days. To reheat, use an oven or air fryer to crisp up the coating—microwaving will make it soggy. You can also store the sauce separately and toss with freshly reheated chicken.
