It wasn't love when I first had my Korean fried chicken from BonChon several months ago. It was okay. The second time I had it was a month after, and it was reheated BonChon to-go. I swear it was better than eating at the resto. I finally gave it another chance yesterday. I still couldn't figure out why people love it. Maybe it's just me missing my Buffalo Wild Wings! :P
I came across a blog that claims to have a better Korean fried chicken recipe than BonChon (well, indirectly). I must try it.
Korean Fried Chicken
from Talentadong Chef
(Chef's notes: Most recipes just call for salt and pepper for the seasoning, but for me, it is better if you season the chicken well so that you will have a succulent piece of chicken wing even without the sauce.)
- 6 pieces chicken wings, drumstick and wing part separated (12 pcs total)
- 1/2 T minced onion
- 1/2 T minced garlic
- 2 T soy sauce
- salt and pepper to taste
- 1/2 c all purpose flour
- 1/2 cup cornstarch
- 1/2 cup rice flour
- 1/2 T chicken powder
- salt and pepper to taste
- Season chicken with onion, garlic, soy sauce, salt and pepper.
- Marinate for at least an hour or overnight.
- Prepare the breading by mixing well all the ingredients. Set aside.
- Heat enough oil to deep fry wings in a pan (or large sauce pan). (Most recipes call for 350˚)
- Working in batches of 6-8 pieces, toss flour mixture into the wings to evenly coat each piece.
- Deep fry chicken until golden, 6–8 minutes.
- Drain on paper towels and rest chicken wings for 2-5 minutes.
- Re-fry chicken until crisp, about 6–8 minutes more.
- Drain again.
- Toss chicken wings in sauce.
(Chef's Notes: Of the recipes I found online, there are basically two types. The Soy-honey glaze and the ketchup-chili sauce. I’m not really a fan of spicy food so the ketchup-chili sauce is out of the equation already. But then again, I love fried chicken with ketchup (better than gravy!) So I had to somehow include it in the recipe. It was a pretty bold risk for me to combine the soy-honey glaze with ketchup coz I really do not how the two flavors would combine. The risk paid off well coz the result was amazing!)
- 1/4 cup soy sauce
- 2 T honey
- 2 T brown sugar
- 2 T Chinese cooking wine
- 1/4 cup water
- 3 1-inch wide ginger coins
- 1 T finely minced garlic
- 1/4 cup ketchup
- 1 T hot sauce
- In a bowl, mix soy sauce, honey, water, Chinese cooking wine, and brown sugar. Set aside.
- In a small saucepan on medium heat, saute garlic and ginger for 2 minutes.
- Pour in soy sauce mixture and simmer for 10-12 minutes until sauce thickens.
- Remove from heat and add in ketchup and hot sauce.
- Stir to evenly mix the sauce.