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Korean BBQ · Korean home cooking

Soy garlic Korean chicken (ganjang chicken)

Crisp boneless chicken lightly coated in a glossy soy, honey and garlic glaze. It is savoury and sweet, with no chilli paste.

50 min2 servings6 stepsDifficulty: Intermediate
Soy garlic Korean chicken (ganjang chicken)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Boneless skinless chicken thigh is unavailable

    Use instead
    Boneless skinless chicken breast
    Substitute quantity
    1 packReference quantity: 400 g

    Cut into the same size pieces. Breast dries out more easily: check early and stop cooking once the centre reaches 74°C.

  • Substitute available

    If Potato starch is unavailable

    Use instead
    Cornstarch
    Substitute quantity
    6 level eating spoonsReference quantity: 50 g

    Use the same coating and cooking method. The crust will be slightly lighter; ordinary flour is not the same ingredient.

  • Essential

    Use only this small amount before frying because the glaze also contains soy sauce.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

  • Essential

    Use fresh oil suitable for frying in a heavy pot at least 3 litres in capacity. The oil must fill no more than one third of the pot; use a larger pot if needed.

  • Substitute available

    If Regular soy sauce is unavailable

    Use instead
    Reduced-sodium soy sauce
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use the same glaze method. The result will taste less salty; taste before deciding whether any extra salt is needed.

  • Substitute available

    If Honey is unavailable

    Use instead
    Sugar
    Substitute quantity
    2 level eating spoonsReference quantity: 24 g

    Dissolve fully in the glaze with the listed water before adding the cooked chicken. The glaze will be slightly thinner.

  • Essential

    This gives soy garlic chicken its garlic flavour. Cook briefly in the glaze without burning.

  • Essential

    Use in the sauce pan only, away from the frying oil.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Pat the chicken dry, cut into even 3 cm pieces and season with salt and pepper. Toss with the potato starch, pressing it onto the surface. Leave for 5 minutes while preparing a clean tray and wire rack.

    Pat the chicken dry, cut into even 3 cm pieces and season with salt and pepper. Toss with the potato starch, pressing it onto the surface. Leave for 5 minutes while preparing a clean tray and wire rack.

  2. Step 2

    Step 2: In a separate small pan, mix the soy sauce, honey, garlic, 3 eating spoons of water and vinegar. Simmer over low heat for 2–3 minutes, stirring, until slightly syrupy. Turn off the heat; it should still pour easily.

    In a separate small pan, mix the soy sauce, honey, garlic, 3 eating spoons of water and vinegar. Simmer over low heat for 2–3 minutes, stirring, until slightly syrupy. Turn off the heat; it should still pour easily.

  3. Step 3

    Step 3: Heat frying oil to 170°C in a dry heavy pot of at least 3 litres, with oil no higher than one third of the pot. Fry half the chicken for 4–5 minutes, lift onto the rack, then repeat with the other half.

    Heat frying oil to 170°C in a dry heavy pot of at least 3 litres, with oil no higher than one third of the pot. Fry half the chicken for 4–5 minutes, lift onto the rack, then repeat with the other half.

  4. Step 4

    Step 4: Bring the oil to 180°C. Fry the chicken again in small batches for 1–2 minutes until crisp. Check that the thickest pieces reach 74°C inside, cooking longer if needed. Drain briefly on the rack.

    Bring the oil to 180°C. Fry the chicken again in small batches for 1–2 minutes until crisp. Check that the thickest pieces reach 74°C inside, cooking longer if needed. Drain briefly on the rack.

  5. Step 5

    Step 5: Warm the glaze over low heat. Add the fully cooked chicken and toss for 20–30 seconds until lightly coated. Turn off the heat quickly so the garlic does not burn and the crust stays crisp.

    Warm the glaze over low heat. Add the fully cooked chicken and toss for 20–30 seconds until lightly coated. Turn off the heat quickly so the garlic does not burn and the crust stays crisp.

  6. Step 6

    Step 6: Move to a clean serving plate and scatter over sesame seeds if using. Serve immediately. Keep the unused hot frying oil safely away from children and let it cool completely before disposal or storage.

    Move to a clean serving plate and scatter over sesame seeds if using. Serve immediately. Keep the unused hot frying oil safely away from children and let it cool completely before disposal or storage.

03 / Enjoy your meal

Finished dish

Finished dish: Soy garlic Korean chicken (ganjang chicken)
Soy garlic Korean chicken (ganjang chicken)
Helpful tips

Honey must not be served to children under 12 months; use the listed sugar replacement instead. This recipe contains soy, and optional sesame. Do not wash raw chicken. Keep its board and utensils separate from cooked food. Use a food thermometer: colour and cooking time alone cannot confirm 74°C inside. Never add water to hot oil; let the oil cool completely before handling. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve immediately while the surface is crisp. Keep any accompanying sauce separate until you are ready to eat.

Serve it with