Korean Twice-Fried Chicken with Garlic Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This Korean-style fried chicken features a double-fry technique for extra crunch, coated in a sticky garlic soy glaze with a hint of sweetness and spice. This korean-inspired chicken ready in about 35 minutes pairs pounds chicken wings, cornstarch, for frying vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Korean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 2 pounds chicken wings and toss with 1 cup cornstarch until evenly coated. Set aside for 10 minutes to absorb.
  2. Step 2: Heat vegetable oil in a deep pot to 350°F. Fry the wings in batches for 6 minutes until pale golden and cooked through; drain on paper towels.
  3. Step 3: Increase oil temperature to 375°F. Fry the wings a second time for 2-3 minutes until deep golden brown and extra crispy; drain on paper towels.
  4. Step 4: In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 4 cloves minced garlic, 1 tbsp gochujang, 1 tbsp rice vinegar, and 2 tbsp water. Simmer over medium heat for 4-5 minutes until sauce thickens and becomes glossy.
  5. Step 5: Toss the double-fried wings in the garlic soy glaze until fully coated. Garnish with 1 tsp toasted sesame seeds and 2 tbsp chopped green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Korean Twice-Fried Chicken with Garlic Soy Glaze take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean Twice-Fried Chicken with Garlic Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken wings from drying out.

Can I substitute ingredients in Korean Twice-Fried Chicken with Garlic Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean Twice-Fried Chicken with Garlic Soy Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean Twice-Fried Chicken with Garlic Soy Glaze?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes