Crispy, Golden Perfection with a Sweet-Savory Glaze

These Korean fried chicken bites are the perfect harmony of crispy, juicy, and sticky-sweet. Double-fried to achieve that signature crunch and then coated in a glossy soy garlic glaze, they’re addictive in the most delightful way. Inspired by the beloved chikin shops of Seoul, these bites are wonderful as a party appetizer, game-day snack, or a luxurious weeknight indulgence. With their lacquered finish and deeply satisfying flavor, they offer a more elevated take on comfort food while still delivering all the guilty pleasure.

Ingredients

Serves 4 as a snack or side

For the chicken

• 500g boneless chicken thigh, cut into bite-sized pieces (1.1 lbs)
• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp rice wine or dry sherry
• 2 cloves garlic, grated
• 1 egg, beaten
• ½ cup (60g) cornstarch
• ½ cup (60g) all-purpose flour
• Oil, for deep frying

For the soy garlic glaze

• 2 tbsp soy sauce
• 1½ tbsp honey
• 1 tbsp brown sugar
• 2 cloves garlic, finely minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

To finish

• Toasted sesame seeds
• Finely chopped spring onions

Instructions

Start by marinating the chicken. In a mixing bowl, combine the chicken pieces, salt, white pepper, rice wine, and grated garlic. Let it sit for at least 20 minutes, or up to an hour in the fridge.

While the chicken marinates, prepare the glaze. In a small saucepan, combine the soy sauce, honey, brown sugar, garlic, ginger, and sesame oil. Simmer gently over low heat until slightly thickened and fragrant. If you prefer a stickier sauce, stir in the cornstarch slurry and let it bubble until glossy. Remove from heat and set aside.

For the coating, mix cornstarch and flour in a shallow bowl. Dip the marinated chicken pieces into the beaten egg, then dredge each piece in the flour mixture, pressing lightly to coat.

Heat the oil in a deep pan or wok to 170°C (340°F). Fry the chicken in batches until golden and crispy, about 4–5 minutes. Remove and let drain on a wire rack or paper towels.

Once all pieces have been fried once, increase the oil temperature to 190°C (375°F) and fry the chicken a second time for an additional 1–2 minutes, until deeply golden and ultra-crispy.

While the chicken is still warm, toss the pieces gently in the warm glaze until evenly coated. Pile onto a serving platter and sprinkle with sesame seeds and spring onions to finish.

Cooking Tips

For ultra-crispy results, always double-fry your chicken—this technique removes excess moisture and guarantees that signature shatter-crisp crust. Using cornstarch in the coating lightens the batter and helps it fry up crispier than flour alone. If you like a spicier kick, add a teaspoon of gochujang or a few drops of chili oil into the glaze for heat. Be sure to toss the chicken in the sauce just before serving to maintain the perfect texture. Leftovers (if there are any) can be reheated in the oven to revive the crunch without drying the meat.