By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
79 cal · 10 min
Sweet Soy Sauce for Korean Fried Chicken
Recipe GLPR0da452d218cf5e
A glossy, savory-sweet sauce with a gentle heat and aromatic depth, perfect for coating crispy Korean fried chicken. This easy-to-make glaze combines soy sauce, mirin, and brown sugar with fresh garlic, ginger, and a hint of gochugaru for an authentic flavor profile that comes together in just 10 minutes.
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Ingredients
½ cup soy sauce
2 tablespoons rice wine vinegar
¼ cup mirin (sweet rice cooking wine)
¾ cup brown sugar
2 medium cloves garlic cloves, minced
1 teaspoon fresh ginger, grated
½ teaspoon crushed dried red pepper (gochugaru)
2 teaspoons toasted sesame oil
1 tablespoon corn starch
¼ cup scallions, finely sliced
Directions
In a small bowl, whisk together the soy sauce, rice wine vinegar, and mirin until well combined.
Add the brown sugar, minced garlic, grated ginger, and gochugaru to the mixture, stirring until the sugar is mostly dissolved.
In a separate small cup, dissolve the corn starch in 1 tablespoon of water to create a slurry.
Pour the sauce mixture into a small saucepan or skillet and bring to a gentle simmer over medium heat.
Slowly add the corn starch slurry to the simmering sauce while stirring constantly to avoid lumps. Continue stirring until the sauce thickens to a glossy coating consistency, about 2–3 minutes.
Remove from heat and stir in the toasted sesame oil until fully incorporated.
Transfer the sauce to a serving bowl and garnish with the finely sliced scallions just before serving alongside your Korean fried chicken.
Comments
This is a glaze, not a standalone dish, so scoring assumes you're making fried chicken separately—that changes the real time commitment and makes this a two-step weeknight. Gochugaru (Korean red pepper flakes) will require a stop at an Asian market like H Mart; Harris Teeter and Food Lion don't reliably stock it in Charlotte. The soy sauce, mirin, rice wine vinegar, and sesame oil are available at most chains, and brown sugar, garlic, ginger, and scallions are everywhere. At roughly $8–10 for the glaze ingredients (gochugaru being the cost driver), you're looking at $4–5 per serving before the chicken itself. It reheats well and stores for weeks, but the stated 10 minutes ignores browning and cooling the fried chicken, so budget 35–40 minutes total for a complete dish.
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