Today’s recipe is Korean Galbi Chicken. Korean fried chicken has taken the world by storm! Even my European friends who don’t know much about Korea agree that Korean fried chicken is absolutely delicious.
Table of Contents
The Diverse Flavors of Korean Fried Chicken
The most iconic flavor is Yangnyeom chicken, generously coated in a gochujang based sauce that is a perfect balance of sweet, tangy, and spicy. This classic is beloved for its ability to pack bold flavors without overwhelming the palate.
For those who prefer a milder yet equally addictive option, Soy Garlic Chicken is a favorite, where the umami richness of soy sauce combines beautifully with the warmth of roasted garlic.
If you’re looking for something more playful, Honey Butter Chicken offers a unique combination of sweet, buttery, and slightly salty flavors, making it a modern favorite among adventurous eaters.
And for cheese lovers, Cheese Powder Chicken adds a fun and indulgent twist, dusting crispy chicken with a cheesy coating that’s as delicious as it is unexpected.
Each flavor has its own special appeal, and trying these different styles is like a tasty adventure. It’s no wonder that Korean fried chicken has won over people all over the world!
If you want to make Korean fried chicken at home in an easy way, I recommend this Chicken Jeon recipe! Click on the image to see the recipe.
My first experience with Wang Galbi Tongdak (chicken)
When I was dating my Belgian boyfriend in Korea, one of our favorite things to do was to explore different fried chicken places. I remember one particular date in Suwon when we visited the famous Hwaseong Fortress. After a long day of sightseeing, we tried Suwon’s specialty: Wang Galbi Tongdak.
“Wang Galbi Tongdak is a whole fried chicken brushed with a sweet and savory soy based Korean galbi sauce with garlic and sesame. Traditionally, galbi sauce is used on beef or pork ribs, but when paired with crispy chicken, it creates a unique and delicious dish.
Even though it was early in our relationship, my boyfriend completely forgot about trying to impress me. He ate the chicken with galbi sauce smeared all over his face, grinning from ear to ear. He even declared it to be the best chicken he’d ever had!
What is Galbi?
Galbi means “ribs” in Korean. Galbi sauce is a versatile marinade or glaze, typically made with soy sauce, garlic, sugar, sesame oil, and a touch of ginger or fruit like pear or apple to add natural sweetness. It’s the secret to the irresistible umami flavor.
This is Galbijjim, a Korean braised short rib dish. In Korea, it’s usually enjoyed on special occasions. I hope you also get to experience a special and delicious meal with Galbijjim! Click on the image to view the recipe.
Why Galbi Sauce is Special
Galbi sauce is not just about flavor.It’s about balance. The soy sauce adds depth, the garlic adds warmth, and the hint of sweetness ties it all together. The grated pear or apple is a secret ingredient that tenderizes the meat and adds a natural sweetness. This harmony of flavors is what makes galbi sauce so memorable.
Korean Galbi Chicken: A Healthy Holiday Recipe
I’ve been craving Wang Galbi Tongdak recently, but it’s impossible to find here in Belgium. So, I decided to make my own! Since I’m on a bit of a health kick these days, I opted for a lighter, oil-free version: Korean style Galbi Roast Chicken.
In Europe, roasted chicken is a staple during the holiday season. So, I thought, why not give it a Korean twist? The result is a juicy, flavorful chicken with the magical taste of galbi sauce. Perfect for sharing with family and friends, it’s guaranteed to make everyone at the table happy!
Korean Galbi Chicken
Equipment
- 1 Cutting board & knife
- 1 Oven
- 1 brush for sauce
- 1 Baking tray
- 1 small pot
- 1 Pan for frying garlic
Ingredients
- 1 whole chicken
- 80 g sugar
- 90 ml soy sauce
- 1.5 tbsp minced garlic
- 2 cloves garlic
- 20 ml sesame oil
- 1/4 onion
- 0.5 tbsp paprika powder
- 3 tbsp cooking wine
- 10 g green onion white part
- 10 g green onion green part
- 5 tbsp cooking oil
- 1 tbsp potato starch
Instructions
Prepare the Chicken
- Remove the string tied around the chicken.
- Trim the wingtips and tail of the whole chicken.
- Cut down the center of the chicken and spread open.
- Pat the inside dry with a paper towel.
- If available, pour about 3 tbsp of cooking wine or white wine over the chicken to remove any odor.
- Season the chicken with salt and pepper. Let it rest for 30 minutes.
Make the Galbi Sauce
- Combine the following ingredients in a small saucepan:
- 90ml soy sauce
- 80g sugar
- 1.5 tbsp minced garlic¼ onion (chopped)10g green onion (white part)
- 0.5 tbsp paprika powder
- Bring the sauce to a boil. When it comes to a boil, reduce the heat to a simmer.
- Mix the potato starch paste (1 tbsp potato starch + 3 tbsp water) and gradually add to the sauce, adjusting to the desired thickness
Bake the Chicken
- Brush the seasoned chicken with the prepared galbi sauce.
- Place the chicken on a baking sheet, skin side up. Bake at 365°F (185°C) for 25 minutes.
- After 15 minutes, brush the chicken with another layer of sauce and continue baking for the remaining 10 minutes.
Flip and Bake Again
- After 25 minutes, turn the chicken and brush with more sauce. Bake at 185 degrees for another 15 minutes.
- Flip the chicken skin-side up, brush with more sauce and bake for another 10 minutes.
- To finish, brush on a final layer of sauce and bake at 465°F (240°C) for 5 minutes to caramelize and coat the chicken nicely.
Prepare Garnish
- Thinly slice 2 garlic cloves and sauté in oil over low heat until golden and crisp.
- Chop the green part of the spring onion.
Serve
- Remove the chicken from the oven
- Garnish with chopped scallions(green part).
- and the crispy fried garlic.
Jal meokgetseumnida!
- Galbi Chicken 갈비치킨
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
I tried this recipe, and it turned out amazing! The instructions were super easy to follow, and my family loved it. Thank you so much! 😊