Korean Chicken: Buza’s Signature Soy Garlic Fried Chicken

Korean fried chicken has taken the world by storm, and Melbourne’s Buza Chicken brings its own crispy, flavour-packed twist with our Soy Korean Chicken. Renowned for its ultra-crunchy double-fried coating and bold sauces, Korean-style chicken is more than just a meal, it’s a cultural phenomenon. Inspired by Seoul’s vibrant street food scene, Buza’s Soy Garlic Chicken features golden fried chicken pieces tossed in a sticky-sweet soy-garlic glaze, garnished with sesame seeds for extra aroma.

In this post, we’ll explore the rich Korean heritage of this dish, share our tried-and-true Buza recipe (with cooking times, servings, and nutrition info), and give you tips to recreate that signature crunch at home. You’ll also discover other popular Korean chicken styles and get answers to common questions. Let’s dive in!

Korean fried chicken is famous for its ultra-crispy, double-fried skin and bold sauces. Buza Chicken’s Soy Korean Chicken offers that signature crunch with a sweet-savory soy-garlic glaze and aromatic sesame.

Korean Chicken: A Flavorful Tradition

Korean fried chicken (치킨, chikin) is a relatively modern Korean specialty that has become a beloved comfort food both in Korea and abroad. Its rise began in the 1950s during and after the Korean War, when American GIs introduced battered fried chicken to Korea. Koreans adopted and perfected it, using a thin batter and double-frying technique to create an exceptionally crunchy, shatteringly crisp exterior while keeping the meat juicy. This two-step frying, first at a lower temperature to cook the chicken through, then a second blast at higher heat, is the secret to Korean chicken’s famous crispiness.

By the 1960s and ’70s, fried chicken became an aspirational treat in Korea. Korean families would celebrate special occasions or a father’s payday with buckets of golden fried chicken. Today, there are countless flavour variations. One can order huraideu (plain crispy chicken) for maximum crunch, or popular sauced styles like yangnyeom (yangnyeom tongdak), chicken coated in a bright red, sweet-and-spicy gochujang-chili sauce.

Other styles include dakgangjeong, which is double-fried chicken glazed in a sticky soy-based sauce, and padak, where chicken is topped with mounds of thinly-sliced scallions and a tangy sauce. Even sweet versions like honey-butter chicken and modern hybrids (e.g. cheesy garlic chicken) are common. In short, Korean chicken is defined by its contrast of crunch and sauce, crispy fried skin enveloped in layers of umami-rich flavour.

The cultural context is also key. Koreans often pair fried chicken with beer or soju in a combo called chimaek (치맥, from “chicken” + “maekju” meaning beer). This combo is more than a meal, it’s a social ritual. It even comes with tangy pickled daikon radish cubes (chikin-mu) on the side, to cut through the richness.

In Korea, grabbing chimaek after work or on a weekend is common, turning fried chicken into an almost ceremonial eating experience. The result is a dish that’s crispy, juicy, and bursting with layers of flavour, a perfect match for a cold drink and good company.

Buza’s Soy Korean Chicken: A Melbourne Twist

At Buza Chicken, we’re passionate about sharing this Korean culinary tradition with Australians. Buza was founded in Melbourne in 2017 by James and Julia Kim, who fell in love with Seoul’s street food culture. As our website notes, “stepping into a Buza outlet will make you feel like you’ve travelled to Seoul” with authentic flavours and a communal vibe. We take pride in marinating our fresh chicken for at least 12 hours in special sauce blends to infuse deep flavour. Then we double-fry each order, using a unique technique that yields shattering-crisp skin. The result is tender, juicy meat beneath an incredibly crunchy crust, exactly what fans of Korean fried chicken expect.

Buza’s menu features an array of signature flavors. Our Soy Korean Chicken (also called Soy Smoke in-store) starts with bite-size chicken pieces seasoned simply with salt and pepper (and a splash of rice wine if desired, to tenderize). We coat them in a mix of flour and potato starch for that light, crackling crisp. After the double fry, we toss the chicken in a house-made soy-garlic sauce: a blend of soy sauce, honey, brown sugar, minced garlic, rice vinegar, and sesame oil.

This sauce clings to the chicken, giving each bite a rich umami hit with mellow sweetness. A final sprinkle of toasted sesame seeds adds nuttiness and visual flair. The overall effect is a chicken that’s crispy, juicy and full of flavour, just like Buza’s name promises. As one menu note says, “our Korean fried chicken is one of the biggest food crazes in Melbourne” thanks to its “crispy skin and juicy meat”, and Soy Garlic is one of our most popular takes on it.

Buza also offers alternatives like Spicy Sweet (Yangnyeom) Chicken, Spring Onion Chicken, Honey Butter Chicken, and even a cheesy version called Snow Cheese Chicken. These all share the same care in preparation (long marination, double frying) but with different sauces or toppings. Whether you prefer mild or fiery, soy-sweet or garlicky, Buza has a Korean chicken flavour for you.

Soy Korean Fried Chicken Recipe

Ready to try Buza’s Soy Korean Chicken at home? This recipe recreates our signature dish. Follow the steps below for crispy, flavour-packed chicken in about 15–20 minutes of cooking time.

• Prep Time: 15 minutes (plus 10 minutes resting)

• Cook Time: ~10–15 minutes (frying in two stages)

• Servings: 2–3 (about 4–6 chicken pieces each)

Nutrition (per serving): ~500–600 kcal, 30–35 g protein, 25–30 g fat, 30–35 g carbs (values are approximate; e.g. one cup ~394 cal).

Ingredients (for 2–3 servings):

• Chicken & Marinade: 500 g bone-in or boneless chicken pieces (thigh or breast), cut into bite-sized chunks; 1 tsp salt; ½ tsp black pepper; ½ tsp chili powder (optional, for heat); 1 tbsp rice wine or sake (optional, helps tenderize).

• Coating: ½ cup plain flour; ½ cup potato starch (or cornstarch).

• Soy-Garlic Sauce: 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp brown sugar; 2 tbsp minced garlic (about 2–3 cloves, crushed); 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp water; toasted sesame seeds (for garnish).

Instructions:

1. Season: Pat the chicken pieces dry with paper towels. In a bowl, toss the chicken with salt, pepper, chili powder and rice wine. Let it marinate for about 10 minutes (up to 30 minutes if time allows).

2. Coat: Mix the flour and potato starch together on a plate. Dredge each piece of chicken in the flour-starch mixture, pressing to coat evenly and shaking off any excess.

3. First Fry: Heat oil in a deep pot or fryer to 160°C (320°F). Fry the chicken pieces in batches, without crowding, for about 5–7 minutes until the coating is pale golden and the chicken is nearly cooked through. Remove and let them rest on a rack or paper towel-lined plate for 5 minutes.

4. Prepare Sauce: While the chicken rests, combine all sauce ingredients (soy sauce, honey, brown sugar, garlic, rice vinegar, sesame oil, and 1 tbsp water) in a small saucepan. Simmer gently over low heat, stirring, until it thickens slightly into a glaze. Turn off heat and set aside.

5. Second Fry: Increase the oil temperature to 180°C (355°F). Fry the chicken a second time for about 2–3 minutes (or until deep golden brown) to achieve maximum crispiness. Drain again on paper towels.

6. Finish & Serve: Place the hot, crispy chicken in a bowl or on a serving platter. Drizzle and toss with the soy-garlic sauce (or use a brush to coat generously). Sprinkle with toasted sesame seeds and serve immediately, with lemon wedges or spring onions if desired.

   
   

Our Buza Tip: For extra crackle, double-fry ensures a shatteringly crispy skin. Tossing the chicken in sauce right after the second fry lets the sauce cling while keeping most of the crunch.

Explore More at Buza

Craving more Korean flavours? Check out our Buza Chicken Menu for a full list of Korean-inspired dishes. From our other chicken flavours to burgers, tteokbokki (rice cakes), bulgogi and kimchi stews, there’s a feast of authentic options. Buza Chicken’s menu celebrates everything Korean, think spicy chili (gochugaru), fermented bean paste (doenjang), sesame oil, and the communal joy of sharing a Korean meal.

FAQs: Korean Chicken Answers

What makes Korean fried chicken unique?

Korean fried chicken is famous for its ultra-crispy, double-fried texture and its flavorful sauces. It is first fried at a lower temperature to cook through, then fried again at a higher temperature to create an extra-crispy crust Unlike some Western fried chicken, Korean chicken is usually cut into smaller pieces (often bone-in wings or boneless bites) and coated in a thin batter or starch. It’s also tossed in or brushed with bold sauces – from sweet soy-garlic to spicy chili – after frying, which seals in the crunch. These techniques (plus ingredients like garlic, ginger, and fermented soy/chili pastes) give Korean chicken its distinctive “shatteringly crispy skin” and tangy-sweet or spicy flavours.

Is Korean fried chicken always spicy?

No, not necessarily. Korean fried chicken comes in both mild and hot versions. The famous yangnyeom style is spicy-sweet (made with gochujang chili paste), but other styles like soy-garlic, honey butter, or salt-and-pepper chicken are mild. For example, Buza’s Soy Korean Chicken uses a sweet-savory sauce of soy sauce, garlic, and honey, with no chili heat. If you’re sensitive to spice, you can always choose a non-spicy flavour – many Korean restaurants offer both mild and hot options to suit everyone.

What are common flavors of Korean fried chicken?

Popular Korean chicken flavours include:

• Soy Garlic: A sweet-savory sauce with soy sauce, honey (or sugar), garlic and sesame (like our Buza Soy Chicken).

• Yangnyeom (Spicy Sweet): A bright red chili-garlic sauce made with gochujang paste, giving a punchy sweet-spicy taste.

• Dakgangjeong: Extra-crispy chicken glazed in a sticky sweet soy-garlic sauce, often with sesame or nuts on top.

• Honey Butter: Chicken tossed in a buttery honey-garlic glaze, yielding a rich sweet flavour.

• Spring Onion (Padak): Chicken topped with lots of fresh green onions and a light dressing, for a refreshing contrast.

• Snow/Cheese: Chicken coated in a creamy cheese or sour cream-garlic powder dusting (a modern Korean twist).

 Each flavour is achieved by tossing the fried chicken in its signature sauce or topping, offering a range from sweet to spicy to tangy.

Why do Koreans serve pickled radish with fried chicken?

The crunchy, tangy pickled daikon radish (often cut into cubes) is a classic side for Korean fried chicken. It provides a cool, acidic bite that cuts through the richness of the fried chicken and cleanses the palate. According to Korean tradition, chicken should always be enjoyed with these pickles. Pairing the chicken with a cold drink and pickles is so common that the term chimaek (치맥) was coined, a portmanteau of “chicken” + “maekju” (맥주, beer). In short, you can think of the pickled radish as the perfect refreshing side, almost like a built-in pickle, whenever you dig into hot, salty Korean fried chicken.

How can I make Korean fried chicken crispy at home?

To get that authentic crispness: double-fry your chicken. First, fry at a lower heat to cook through, then fry again at a higher temperature to finish it off and render more crunch. Coat the chicken in a mix of flour and starch (corn or potato starch) for an extra-crispy crust. Pat the chicken completely dry before breading, and let it rest after the first fry (to release steam). Then work quickly on the second fry so it stays ultra-hot. Finally, toss in sauce right before serving, so the coating doesn’t go soggy. These steps, which Buza perfected, give the chicken that satisfying shatter on each bite.

What ingredients give Korean chicken its signature flavor?

The classic Korean chicken flavours come from a combination of umami and aromatics:

• Soy sauce: Gives a deep savory-saltiness (used in soy-garlic and dakgangjeong sauces).

• Garlic & Ginger: Build aromatic depth – Korean recipes use plenty of minced garlic and sometimes ginger.

• Fermented chili paste (Gochujang): Provides spicy-sweet heat in yangnyeom sauces. Gochujang is made from red chili, fermented soybean, rice, and salt, so it adds complexity beyond simple hot sauce.

• Sugar/Honey: Balances out the salt and spice with sweetness – honey, brown sugar or syrup is common.

• Rice vinegar: A splash of tang to brighten the sauce.

• Sesame oil & seeds: A little nutty oil or toasted seeds at the end add fragrance.

These ingredients (often combined) are what make Korean chicken sauces stand out – think spicy-sweet, or garlicky-savoury – unlike a plain Western chicken seasoning.

What pairs well with Korean fried chicken?

Traditional accompaniments are:

• Pickled radish cubes: As above, for crunch and acid.

• Fries or Chips: Many Korean restaurants serve seasoned fries on the side (Aussies would say “chips”) to soak up sauce.

• Fresh slaw or salad: A crisp cabbage salad can add freshness.

• Drinks: A cold beer (usually a light lager) or Korean rice wine (makgeolli) is often enjoyed with chicken (that famous chimaek pairing). Even soda or soju works. Essentially, a refreshing drink goes well with the rich, salty chicken.

 In an Aussie context, you might serve it with fries or potato mash, or enjoy it as the centrepiece of a casual group feast – Buza style, sharing flavour-packed chicken with friends.

How is Korean fried chicken different from American or Japanese fried chicken?

The key difference is the crispiness and saucing. American fried chicken (like KFC) often uses a thick batter and may only be fried once, yielding a crunchy but sometimes denser crust. Korean fried chicken uses a thinner batter/starch and is double-fried, which makes it lighter and crisper. Japanese karaage (fried chicken) is also double-fried, but typically not sauced – it’s eaten plain or with lemon, resulting in a simpler flavour. In contrast, Korean chicken is almost always served with a sticky glaze or coating (spicy, sweet, garlicky, etc.). So, Korean chicken stands out for its super-crunch and its signature sauces (e.g. spicy gochujang or sweet soy) on top of the bite.

Can I make Korean-style chicken without using chicken wings?

Yes. You can use any cut of chicken – thighs, breasts, drumsticks – as long as you cut them into bite-sized pieces. Korean restaurants often serve boneless chunks or breasts (like Buza’s hot chicken chunks or burgers), as well as classic wings. The preparation and sauce method is the same. Just adjust cook time if using thicker pieces (thighs or breasts take a bit longer to cook through). The famous double-fry + sauce technique still applies, so go ahead and use your preferred cut!

Enjoy your Korean chicken adventure – 맛있게 드세요 (ma-shi-tte-ke deu-se-yo)!