Soy Garlic Chicken: Easy, Korean, Honey and More

A flavorful and simple recipe is soy Garlic sauce chicken. This amazing recipe takes only a few minutes to create, so you can always make it when you don’t feel like cooking. This meal is full of flavor and a great recipe for everyone who enjoys chicken. Juicy and tender chicken bits are maintained. This meal, which is served throughout much of India, is made with boneless chicken. Here is how to prepare this delicious chicken dish at home. In this article, we are talking about this recipe. So, keep reading to know more about this recipe.

Soy Garlic Chicken Recipe Easy

It’s a simple and quick recipe. Easy, I really do mean it. Toss in the marinade, let the chicken sit for 12 hours, and pan-fry or grill at your convenience!
For any type of meal, this recipe is ideal. Do you need a simple lunch or dinner that the whole family will enjoy? Do you need a new dish to spice up your chicken dinner prep? This summer, do you need something to bring to a barbecue with family or friends? You and everyone else will adore this after you cook it!
This chicken version of beef bulgogi is just as wonderful if you enjoy beef bulgogi! This is the way to go if you want to enjoy some meat other than red meat!

Soy Garlic Chicken Korean

So, Soy sauce and garlic are the primary elements in the marinade; the other ingredients are merely bonuses. The only instrument required is a tablespoon, which greatly simplifies the process of making this!

Soy Sauce, the marinade’s foundation: Use ordinary soy sauce to bring out the savory flavor and gorgeous amber color of the chicken.
Sweet: The sweetness will counterbalance the soy sauce’s salt content. If you wish, you can use honey or sugar substitutes in place of this.
Ginger and Garlic: This is the part of the marinade that is fresh. These will overpower the sweetness and flavor of the other ingredients. For a stronger flavor, I like to use mixed garlic and ginger, but you may also grate or mince it very finely.
Mirin: This is a sweet cooking wine that enhances and adds flavor to any recipe that uses soy. Dry sherry or Chinese Shaoxing wine might be used in its place.
Oil from sesame seeds: It is an earthy, nutty finish that pairs well with the marinade’s umami-rich flavor.
Sauce Oyster: To increase the umami flavor, we will only be adding a very minimal amount.
Water
Black Pepper
Fluid Smoke: We’ll merely use a tiny quantity. When pan-frying the chicken, this is strongly suggested for an added smoky flavor. If cooking on a grill, you can omit.
Mix these components well after combining them. Make sure the chicken is fully submerged in the marinade before adding it. To ensure that the flavor seeps into the meat, cover and refrigerate for 12 hours.
To make soy garlic chicken or chicken bulgogi anytime you want, you can also prepare this ahead of time and freeze it in batches!

Soy Garlic Chicken Honey

Amazing Flavor: There is a symphony of sweet and savory flavors in this recipe. Garlic infused fragrant goodness, honey gives a natural sweetness, and soy sauce adds a rich umami depth. These ingredients work together to create a delicious, well-balanced taste that is difficult to resist.
Simple and Fast – This recipe is really easy to prepare, even for inexperienced cooks. There’s not much preparation involved, and cooking is simple.
Adaptable — This Honey Garlic Soy Chicken has a lot of adaptability. You may tailor the dinner to your preferences by serving it with a selection of sides, including steamed veggies, rice, or noodles.
Make Your Own Takeout: – If you enjoy Chinese takeout, you’ll be happy to know that this recipe offers the same flavor in a handmade, healthier form. You can indulge in takeaway without worrying about extra MSG or unidentified additives.
Excellent Leftovers: The flavors of this recipe continue to melt together the next day, so if you have any leftovers, they taste even better. It’s also a great alternative for a quick dinner the next night or for lunch.
Budget-Friendly: Since chicken thighs are frequently less expensive than other meat pieces, this meal is also cost-effective. This easy-to-make but delicious sauce is inexpensive because it is created with common cupboard ingredients.

Soy Garlic Chicken Honey Easy

5 lbs. Boneless or Bone-in Chicken Thighs: Because of their flavor and softness, boneless chicken thighs are a common option for this recipe. They are ideal for this recipe because of their juiciness and capacity to absorb sauce and marinade flavors.
Peel, cut, and slice one large onion into wedges. This adds a nice texture and a touch of sweetness. When it cooks alongside the chicken, cutting it into wedges enables it to caramelize and get soft.
One teaspoon of black pepper is a versatile spice that gives food a subtle kick of flavor and complexity.
One tablespoon of minced garlic is essential to this dish since it adds a strong, fragrant flavor.
The sharp and somewhat sweet flavor of minced garlic combines well with the soy sauce and honey.
One or two teaspoons Ginger, when freshly grated, adds a zesty taste to both savory and sweet recipes, such as this honey and soy garlic chicken. It adds that tangy taste that makes this dish better. Highly recommended yet optional!
One teaspoon of olive oil—olive oil is a good source of monounsaturated fats and gives this chicken meal a subtle, fruity flavor.

More Details

One teaspoon of sesame oil: Adding a distinctively nutty flavor and aroma, sesame oil is a powerful component in Asian cooking. In order to provide depth and richness to the dish while maintaining a balanced flavor profile, it is used sparingly in this recipe.
¼ Cup Honey (2.02 fluid oz | 60 ml): When it comes to sweetness in this recipe, honey really steals the show. It gives the chicken a naturally occurring sweetness and also aids in the creation of a beautiful, caramelized coating.
¼ cup Soy Sauce (2.02 fluid oz | 60 ml): A staple of Asian cooking, soy sauce adds a savory, umami touch to this dish. You can use low-sodium soy sauce as a marginally healthier substitute.
Every one of these components is essential to creating a tasty and well-balanced dish like Honey Garlic Soy Chicken. Together, they produce a harmony of fragrant, savory, and sweet flavors that will leave your taste buds tingling with ecstasy.

Soy Garlic Chicken Recipe Kyochon

Step 1. Season and coat the chicken
After cleaning and patting dry, transfer the chicken pieces into a big basin. Stir in the Chinese wine, garlic, ginger, and turmeric powders. To ensure that the pieces are well coated, rub into them. Put aside.
Mix the cornflour and potato starch thoroughly in a large, separate bowl.
Add the chicken pieces and toss, turning them over multiple times until thoroughly coated (a large bowl works just as well here, but I prefer to use a large tray). Ensure that the starch reaches all of the skin’s joints and creases.
Step 2. Double deep-fry the chicken
In a wok or Dutch oven, heat the oil to a temperature of 176–190˚C (350–375˚F). To avoid crowding, fry the chicken pieces in batches (I fry 6–7 pieces each batch because they are wings). Your frying equipment and the size of your chicken pieces will determine how many pieces you can make in a batch.
Fry the chicken until it’s light golden brown, about 80% done. Depending on the size of the pieces, this normally takes five to six minutes. Please see my tips for frying below.
Using a slotted spoon, remove and arrange them onto a wire rack placed on top of a tray. Remove any debris as soon as possible using the sieve or slotted spoon.
Reheat the oil and proceed to fry the subsequent batch of chicken pieces until all of them are cooked.
Once more, let the oil heat up. For the second deep fry, follow the same procedures. Except that it will just take two or three minutes this time. To crisp up the surface and remove extra oil and moisture is the aim here. When the chicken pieces are deeply golden brown, remove and place on the wire rack.

Soy Garlic Chicken Recipe Frying Tips

For extra crispy chicken, double-fry. The meat is cooked to about 80% done in the first deep fry at a high temperature, and the second deep fry removes extra moisture and oil so the batter crisps up without being greasy. Take a look at the oil and hear it sizzling. Take note of how big the oil bubbles and sizzling noises are! The meat will sizzle consistently and have huge bubbles when it still has a lot of moisture in it. You can take the chicken out of the cooker when the bubbles become finer and the sizzling becomes more intense.
Combine similar pieces to fry them together. Fry similar portions of meat together if you have different kinds; for instance, fry all the wingettes, all the breast cubes, or just a batch of drummettes.
Empty onto a wire basket or rack. After it’s been fried, place the chicken on a wire rack or basket that lets a lot of moisture escape and circulate. Avoid placing straight onto baking paper. The chicken loses its crispness because the moisture can’t escape and is reabsorbed into the coating.

Preparation

How to prepare the garlic sauce with honey and soy?In a small saucepan, mix the sauce ingredients together. Bring to a boil over low to medium heat, stirring often. Using a slotted spoon or strainer, remove the garlic and spring onions once they begin to bubble. Make the slurry (corn starch solution) in another basin. As the sauce simmers, continue to whisk in the slurry. The sauce is done when it coats the back of your spoon just a bit and has the consistency of a thin glaze. Turn off the heat and let it cool for two or three minutes. It should not be very thick since it will solidify as it cools and make it challenging to baste the pieces of fried chicken evenly.

You can either use the basting approach or a speedier and easier tossing method (which works well for both small and large batches of fried chicken). Make sure the sauce is warm and liquidy, similar to a glaze, before you begin. Reheat the sauce in the saucepan over low heat or in the microwave on medium power for about 20 seconds, or until it reaches the consistency of a glaze, if it has cooled and thickened.

Toss

Coat each piece of chicken evenly with sauce by tossing it in a deep basin or plastic bag. To fully coat the chicken, start with a few tablespoons of sauce and add more as necessary (note: you may not need to use all of the sauce because you don’t want an overly thick coating). You can serve the leftovers on the side. Baste As an alternative, you may do the following to brush the sauce over the chicken.

Transfer the double-fried chicken to a baking paper-lined sheet. Brush the pieces thoroughly with the sauce using a pastry brush. Once the chicken is turned over, baste the other side. Make sure to coat every nook and cranny with sauce! The sauce will get stickier and thicken more quickly; if necessary, reheat it in the microwave for a brief period of time. If you have any sauce left over from your first basting session, do another one.

Some Frequently Asked Questions

Which parts of the chicken may I use?

Fried chicken is great with drumsticks, boneless thigh meat, and chicken wings. In general, meat that has some skin on it is always crispier and more flavorful. You may also make this with breast meat, but watch out not to overcook it, since that would make the flesh chewier and drier.

How can I get ahead of time?

Up to 48 hours in advance, you can chop and season the chicken, then keep it well-sealed in the refrigerator. Just before frying on the day you plan to cook it, dredge it. By doing this, you can be sure the chicken will be perfectly crispy! It’s also possible to prepare and refrigerate the soy and honey garlic sauce in advance. You can reheat it in the microwave for 15 to 20 seconds or over low heat on the stove to reach a spreadable consistency that makes basting easier.

Can I store fried chicken?

The optimum time to enjoy this fried chicken is the same day it is prepared. After you fry a batch, make sure it’s thoroughly cooled if you plan to preserve it. Store for up to three days in the refrigerator in an airtight container or ziploc bags. Here’s how to reheat fried chicken for when you’re ready to assemble this dish.