To make a simple chicken glazing sauce, bring gochujang, honey, light soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil, and white sesame seeds to a boil, then keep stirring for another 5–7 minutes. Add a cornstarch slurry to thicken the sauce, then toss it with fried chicken that has been drained of excess oil. The recipe below coats about 1 kilogram of fried chicken.
What ingredients do you need to make chicken glazing sauce?
This Korean-style chicken glazing sauce uses 10 ingredients. It is the same sauce used in ourKorean restaurant-style fried chicken recipe
| Ingredients | Amount |
|---|---|
| Gochujang (Korean chili paste) | 1/2 cup |
| Honey | vinegar, 1/4 cup |
| Light soy sauce | vinegar, 1/4 cup |
| Rice vinegar | vinegar, 1/4 cup |
| Brown sugar | 2 tablespoons |
| Minced garlic | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| White sesame seeds | 1 tablespoon |
| Corn starch | 1 tablespoon |
| Water (for the slurry) | 1 tablespoon |
- Yield: Coats about 1 kilogram of fried chicken
- Simmering time: 5–7 minutes after the sauce boils
- Equipment: Heavy-bottomed pan or pot, spatula, large bowl for tossing the chicken
This recipe contains sesame (sesame oil, white sesame seeds) and soy (light soy sauce). People with food allergies should read the labels of every ingredient, including the gochujang, before use.
How do you make chicken glazing sauce step by step?
- Set a pan over medium heat and add the gochujang, honey, light soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil, and white sesame seeds.
- Stir until the mixture comes to a boil, then keep stirring for another 5–7 minutes, or until the sauce starts to thicken.
- Mix the cornstarch with water in a small cup and slowly pour it into the sauce while stirring. For a thicker sauce, add a little more starch at a time.
- Place the drained fried chicken in a large bowl, pour in the sauce, and toss until every piece is coated.
- Sprinkle with white sesame seeds and sliced green onions, then serve right away.
If you fry the chicken yourself, use the double-frying method described in7 Korean fried chicken recipes The coating will hold the sauce better than chicken fried only once.
What does each ingredient group in chicken glazing sauce do?
Most chicken glazing sauces are made from 6 ingredient groups. Once you know what each group does, it becomes easier to adjust the recipe yourself.
| Group | Example ingredients | Role in the sauce | When to add |
|---|---|---|---|
| Salty base | Light soy sauce, soy sauce, a little salt | Adds a rounded salty flavor and brown color, and keeps the sauce from becoming cloyingly sweet | From the start of simmering |
| Sweetness and shine | Honey, brown sugar, maltose syrup | Adds sweetness and shine, and helps the sauce cling to the chicken | From the start, over medium to low heat |
| Sour | Vinegar, ketchup, lime juice | Cuts the richness so the sweet and salty flavors are not too heavy | From the start, or near the end for a fresher aroma |
| Signature flavor | Gochujang, chili flakes, chili sauce, paprika powder | Defines the flavor and color of the recipe. Gochujang also helps thicken the sauce. | From the start of simmering |
| Aroma | Garlic, ginger, sesame oil, toasted sesame seeds, green onions | Adds aroma and texture | Garlic and ginger should not be simmered for long. Sprinkle sesame seeds and green onions at serving time. |
| Thickener | Cornstarch slurry | Thickens the sauce enough to cling to the chicken instead of running to the bottom of the plate | Near the end, after the sauce has boiled |
For a glossier, stickier sauce, you can replace part of the honey with maltose syrup, but too much will make the sauce stick to your teeth once the chicken cools. If you use mostly granulated sugar, the sauce may crystallize into white flakes as it cools.
Why does homemade chicken glazing sauce burn, get too sticky, or make the chicken lose its crispiness?
Most problems with homemade chicken glazing sauce come from 3 things: heat that is too high, simmering too long, and a sauce that is too thin.
High heat burns the sugar
Honey, sugar, and maltose syrup burn quickly over high heat, making the sauce bitter and dark. Use medium heat and stir constantly, then lower the heat once it boils.
Simmering too long reduces the sauce too much
A sauce that is reduced too far will harden as it cools and become hard to chew. Take it off the heat once it is thick enough to coat the back of a spoon, since the sauce will thicken a little more as it cools.
A sauce that is too thin makes the chicken soggy
A watery sauce runs to the bottom of the plate and makes the fried coating soften quickly. Adjust the thickness with a cornstarch slurry, and toss the chicken in the sauce just before serving. See how to toss the chicken so it stays crispy longer inSauced fried chicken losing its crunch: 5 fixes
Homemade sauce or ready-made chicken glazing sauce: which suits whom?
Making it yourself suits home cooks who want to adjust the flavor. For shops that sell fried chicken every day, a ready-made sauce cuts simmering time and gives the same flavor every time.
| Criteria | Homemade sauce | Ready-made chicken coating sauce |
|---|---|---|
| Flavor adjustment | Adjust to your liking | Choose from available flavors |
| Time | Prepare ingredients and simmer every time | Open the bag and toss with the chicken |
| For large batches | Flavor depends on the cook and the ingredients each time | Same recipe in every bag |
Pure Foods chicken glazing saucecomes in 1,000 g bags (Barbecue, Spicy X2, Hot and Spicy, Garlic, Korean Chili) and 800 g bags (Sweet Honey, Red Hot). Use 1 bag for about 6 kilograms of chicken.
Frequently Asked Questions
Can you make chicken glazing sauce without gochujang?
Yes. Using light soy sauce, honey, and garlic as the main ingredients gives a sweet-salty garlic sauce, or use ketchup as the base for a barbecue-style flavor. Add a little at a time and taste before adding more.
What can you use instead of honey in chicken glazing sauce?
You can use maltose syrup or brown sugar instead. Maltose syrup makes the sauce glossier and stickier, while brown sugar adds a light caramel note.
Can chicken glazing sauce be used for dishes other than fried chicken?
Yes. See examples of dishes that use chicken glazing sauce in7 more dishes you can make with chicken glazing sauce
Summary
You can make chicken glazing sauce at home from gochujang, honey, light soy sauce, vinegar, garlic, and sesame, simmered for 5–7 minutes after boiling and thickened with cornstarch. For chicken glazing sauce for your shop or wholesale pricing, contact LINE @purefoods
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