Introduction

Not everyone at the table wants spicy chicken, and that is exactly why every Korean chicken shop has a soy garlic option. Ganjang chicken (간장치킨) is crispy fried chicken glazed in a sweet and savory sauce made from soy sauce, lots of garlic and a sweetener like honey or syrup. It is the mild partner to the famous red yangnyeom chicken. For the full story on the spicy sauce, see our yangnyeom sauce guide.

At Korean chicken restaurants you will often see banban (반반, “half-and-half”) on the menu: half of the chicken in soy garlic sauce and half in yangnyeom sauce, so you get both flavors in one order. This recipe gives you the soy garlic half, and it is easy to make both at home.

At a Glance

• Sauce time: about 10–15 minutes
• Total time with fried chicken: about 1 hour
• Servings: enough sauce for about 2 lb (900 g) of chicken, 3–4 people
• Spice level: not spicy
• Key ingredients: soy sauce, garlic, honey or brown sugar, corn or rice syrup, water

Ingredients

For the Chicken

• 2 lb (about 900 g) chicken wings or bone-in pieces (or boneless thighs cut into chunks)
• 1 tsp salt, ½ tsp black pepper, 1 tbsp minced garlic
• Neutral oil for frying

For the Coating

• ½ cup potato starch (or cornstarch)
• ¼ cup all-purpose flour
• 1 tsp baking powder
• About ⅓ cup cold water

For the Soy Garlic Sauce

• 3 tbsp soy sauce (regular Korean or all-purpose soy sauce)
• 2 tbsp minced garlic (about 6 cloves)
• 2 tbsp honey
• 2 tbsp corn syrup or rice syrup
• 1 tbsp brown sugar
• 4 tbsp water
• 1 tsp grated ginger (optional)
• 1 tsp rice vinegar (optional, for brightness)
• To finish: toasted sesame seeds, a few drops of sesame oil, sliced green onion

Instructions

1. Season the chicken. Pat the chicken dry, toss with the salt, pepper and garlic and let it sit for 20 minutes.
2. Coat. Toss the chicken in the potato starch, flour and baking powder, then mix in the cold water a little at a time until a thin, sticky coating forms.
3. Double fry. Fry at 340–350°F (170–175°C) for 8–12 minutes, rest 5–10 minutes on a rack, then fry again at 360–375°F (180–190°C) for 2–4 minutes until deep golden. The thickest part should read 165°F (74°C). Use a heavy pot no more than half full of oil, never leave it unattended, and never use water on an oil fire. Full step-by-step frying and safety notes are in our yangnyeom chicken recipe.
4. Make the sauce. While the chicken rests, add the soy sauce, garlic, honey, syrup, brown sugar, water and ginger (if using) to a wide pan. Stir and bring to a gentle boil.
5. Simmer to a glaze. Lower the heat and simmer for 4–6 minutes, stirring often, until the sauce has reduced by about a third, the bubbles get bigger and slower, and it coats the back of a spoon. Stir in the vinegar if using. It thickens more as it cools, so do not reduce it too far.
6. Toss. Turn off the heat, add the hot fried chicken and toss until every piece is glossy.
7. Finish. Add a few drops of sesame oil, sprinkle with sesame seeds and green onion, and serve immediately.

Tips

Keep It Crispy

Soy garlic sauce is thinner than yangnyeom sauce, so a properly reduced glaze matters. If the sauce is watery it will soak the crust. Toss right before serving, and use a wide pan so the chicken gets coated quickly.

Make-Ahead

The sauce keeps in a sealed jar in the fridge for up to a week. Rewarm it gently with a splash of water before tossing.

Air Fryer Option

Coat the chicken with the dry starch mix only, spray lightly with oil and air fry at 380°F (190°C) for about 20–25 minutes, flipping halfway, until crisp and 165°F (74°C) inside. Then toss in the warm glaze.

Make It Banban

Fry one batch of chicken and make both sauces. Toss half the chicken in soy garlic sauce and the other half in yangnyeom sauce for the classic half-and-half platter.

Where to Buy the Key Ingredients

Korean soy sauce, rice syrup and potato starch are sold at Korean grocery stores and online. Ready-made Korean soy garlic sauces are also available if you are short on time.

United States

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Korean soy garlic sauce on Amazon
https://www.amazon.com/s?k=korean+soy+garlic+sauce

Korean soy sauce on Amazon
https://www.amazon.com/s?k=korean+soy+sauce

H-Mart
https://www.hmart.com/search?type=product&q=soy sauce

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+soy+garlic+sauce

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+soy+garlic+sauce

Soy Garlic Chicken FAQ

Is Korean soy garlic chicken spicy?

No. The classic version is sweet and savory with no chili. If you want a little heat, add a dried red chili or a pinch of chili flakes while the sauce simmers.

What does ganjang mean?

Ganjang (간장) is the Korean word for soy sauce, so “ganjang chicken” simply means soy sauce chicken. Learn more in our ganjang guide.

Can I use this sauce on wings or other dishes?

Yes. It works on fried or air-fried wings, grilled chicken, fried tofu and even roasted vegetables. It is also a good dipping sauce.

Can I make it with less sugar?

You can cut the sugar and syrup a little, but the sweetener is what helps the sauce thicken into a glaze. With less sugar, simmer a bit longer or thicken with a small slurry of starch and water.

Conclusion

Korean soy garlic chicken sauce is the easy, crowd-pleasing, non-spicy side of Korean fried chicken: soy sauce, plenty of garlic and a sweetener simmered into a shiny glaze. Pair it with our yangnyeom chicken recipe for a homemade banban platter, and read the yangnyeom sauce guide to learn more about its spicy partner.