If you’re craving the irresistible crunch and savory flavors of Bonchon but can’t make it to your local spot, I’ve got you covered. This Korean-style chicken recipe captures all the magic of Bonchon’s famous fried chicken right in your own kitchen.
I fell in love with Bonchon’s perfectly crispy exterior and tender, juicy meat the first time I tried it. With this copycat recipe, you can recreate that delectable balance of sweet and spicy sauces that make each bite unforgettable. Whether you’re hosting a dinner party or just treating yourself, this homemade version is sure to impress.
Ingredients
For the Chicken
- 2 pounds chicken wings or drumettes
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- Vegetable oil, for frying
For the Soy Garlic Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
For the Spicy Sauce
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon toasted sesame seeds
Garnish
- Toasted sesame seeds
- Sliced green onions
Equipment
To create authentic Bonchon-style Korean fried chicken, having the right equipment is essential. Here’s what you’ll need:
- Deep Fryer or Large Heavy-Bottomed Pot
A deep fryer ensures consistent oil temperature, but a heavy-bottomed pot like a Dutch oven works well for frying.
- Wire Cooling Rack
Allows excess oil to drain from the chicken, keeping it crispy.
- Mixing Bowls
For preparing the batter and tossing the chicken in sauce.
- Measuring Cups and Spoons
Accurate measurements are crucial for the perfect balance of flavors.
- Tongs or Spider Strainer
Enables safe and easy handling of the chicken while frying.
- Paper Towels
Essential for draining excess oil after frying.
- Digital Thermometer
Helps maintain the oil temperature between 350°F to 375°F for optimal frying.
- Large Plate or Tray
Provides a space to place the fried chicken while it rests and drains.
Having these tools on hand will streamline your cooking process and help you achieve that signature Bonchon crunch and flavor.
Directions
Recreating Bonchon’s famous Korean-style fried chicken at home is easier than you might think. Follow these steps to achieve that perfect balance of crispy and flavorful.
Prepare the Chicken
- Season the Chicken: In a large mixing bowl combine your chicken wings or drumettes with salt black pepper and garlic powder. Ensure each piece is evenly coated.
- Dust with Flour and Cornstarch: Mix together 1 cup of all-purpose flour and 1/2 cup of cornstarch. Dredge each seasoned chicken piece in the mixture shaking off any excess.
- Rest the Battered Chicken: Place the coated chicken pieces on a wire cooling rack and let them rest for 15 minutes. This helps the coating adhere better during frying.
First Fry
- Heat the Oil: In a deep fryer or heavy-bottomed pot heat 350°F (175°C) of vegetable oil. Use a digital thermometer to maintain the temperature.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches. Fry for 8-10 minutes until golden brown and cooked through.
- Drain the Chicken: Remove the fried chicken with tongs and place them on paper towels to drain excess oil.
Make the Sauce
- Prepare the Soy Garlic Sauce: In a saucepan combine 1/4 cup of soy sauce 2 tablespoons of honey 2 tablespoons of brown sugar and 4 cloves of minced garlic. Bring to a simmer over medium heat and cook until the sauce thickens slightly.
- Prepare the Spicy Sauce: In another saucepan mix 1/4 cup of gochujang (Korean chili paste) 2 tablespoons of rice vinegar 2 tablespoons of honey and 1 tablespoon of sesame oil. Simmer over medium heat until well combined and slightly thickened.
Coat the Chicken
- Toss with Soy Garlic Sauce: Place the first batch of fried chicken in a large mixing bowl. Pour the soy garlic sauce over the chicken and toss until each piece is thoroughly coated.
- Set Aside: Transfer the coated chicken to a serving dish.
Second Fry
- Increase Oil Temperature: Raise the oil temperature to 375°F (190°C).
- Fry the Sauced Chicken: Carefully add the soy garlic coated chicken back into the hot oil. Fry for an additional 2-3 minutes to achieve an extra crispy exterior.
- Drain and Serve: Remove the crispy chicken and place on paper towels. Repeat the process for the spicy sauce coated chicken if desired.
Make-Ahead Instructions
Preparing parts of this Bonchon Copycat Recipe ahead of time can streamline your cooking process and ensure your chicken is perfectly crispy when you’re ready to serve. Here’s how I like to make ahead the key components:
Marinating and Coating the Chicken
- Marinate the Chicken:
- In a large bowl, combine your chicken wings or drumettes with salt, pepper, and any preferred spices.
- Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to penetrate.
- Prepare the Coating:
- In a separate bowl, mix 1 cup of all-purpose flour with 1/2 cup of cornstarch.
- Dredge each piece of marinated chicken in the flour mixture, ensuring an even coating.
- Place the coated chicken on a wire rack and refrigerate uncovered for up to 24 hours. This helps the coating adhere better during frying.
Making the Sauces
- Soy Garlic Sauce:
- In a saucepan, combine 1/2 cup soy sauce, 4 minced garlic cloves, 1/4 cup honey, and 1 tablespoon sesame oil.
- Bring to a simmer over medium heat, stirring occasionally until the sauce thickens slightly.
- Let it cool, then store in an airtight container in the refrigerator for up to one week.
- Spicy Sauce:
- In a bowl, mix 3 tablespoons gochujang, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 1/4 cup water.
- Adjust the heat and sweetness to your liking.
- Store the sauce in a sealed container in the refrigerator for up to one week.
Double Frying Preparation
- First Fry:
- When ready to cook, heat your oil to 350°F (175°C).
- Fry the chicken in batches for 8-10 minutes until golden brown.
- Remove and place on a wire rack to drain excess oil.
- Second Fry:
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken again for 3-4 minutes to achieve the extra crispy texture.
- Drain on a wire rack and prepare to coat with your chosen sauce.
Storing Fried Chicken
- Cooling:
- Allow the fried chicken to cool completely on a wire rack to maintain its crispiness.
- Storage:
- Place the cooled chicken in an airtight container lined with paper towels to absorb any moisture.
- Store in the refrigerator for up to 3 days.
- Reheating:
- Preheat your oven to 375°F (190°C).
- Arrange the chicken on a baking sheet and heat for 10 minutes or until warmed through and crispy.
Preparing Ahead for Serving
- Coating with Sauce:
- If you prefer sauced chicken, toss the fried chicken in the warmed soy garlic or spicy sauce just before serving.
- For added flavor, garnish with toasted sesame seeds and sliced green onions.
- Garnishing:
- Prepare your garnishes in advance by slicing green onions and toasting sesame seeds.
- Store them in small containers and add them to the chicken right before serving for a fresh, vibrant presentation.
By following these make-ahead instructions, you can enjoy delicious Bonchon-style Korean fried chicken with minimal effort when it’s time to eat. This approach not only saves time but also ensures each bite is as crispy and flavorful as possible.
Serving Suggestions
Once you’ve perfected your Bonchon-style Korean fried chicken, it’s time to elevate the dining experience with thoughtful accompaniments and presentation. Here are some of my favorite ways to serve this crispy delight:
Perfect Pairings
Pairing your fried chicken with complementary dishes and beverages can enhance the flavors and create a balanced meal. Consider these options:
| Pairing | Description |
|---|---|
| Steamed Rice | A simple bowl of fluffy white rice helps balance the rich, savory chicken. |
| Pickled Radish | Sweet and tangy pickled radish adds a refreshing contrast to the crispy chicken. |
| Kimchi | Spicy fermented cabbage introduces an authentic Korean flair to your meal. |
| Fresh Vegetables | Lightly steamed or raw vegetables like carrots and cucumbers add crunch and color. |
| Beer | A cold lager or pilsner complements the savory flavors and cuts through the grease. |
| Soju Cocktails | For a traditional Korean touch, pair with soju-based drinks or classic cocktails. |
Plating Tips
Presentation can make your meal feel special and appetizing. Here’s how I like to plate my Korean-style fried chicken:
- Choose the Right Plate: Use a large, flat plate or a wooden board to give ample space for all components.
- Arrange the Chicken: Place the fried chicken in the center, ensuring each piece retains its crispy coating.
- Add Sides Strategically: Position your side dishes around the chicken, creating a visually appealing layout.
- Garnish Thoughtfully: Sprinkle toasted sesame seeds and sliced green onions over the chicken for a pop of color and added flavor.
- Include Dipping Sauces: Serve extra soy garlic and spicy sauces in small ramekins on the side for dipping.
Enhance the Experience
To make your meal even more enjoyable, consider these additional tips:
- Heat Retention: Place the fried chicken on a wire cooling rack before serving to maintain its crispiness.
- Family-Style Sharing: Serve the chicken in a large platter for a communal dining experience, perfect for gatherings.
- Acoustic Ambiance: Complement your meal with traditional Korean music to immerse your guests in the authentic experience.
- Beverage Pairing Guide: Refer to the table above to select the perfect drink that matches your chosen sides and enhances the overall flavor profile.
By thoughtfully pairing and presenting your Bonchon-style Korean fried chicken, you’ll create a memorable and delicious dining experience that rivals the original restaurant’s offerings.
Conclusion
Making Bonchon’s Korean-style chicken at home has been a rewarding adventure for me There’s something special about crafting that perfect crispy exterior and flavorful sauces Whether you’re cooking for friends or treating yourself this recipe brings the restaurant experience right to your kitchen I hope you enjoy every bite as much as I do and feel proud of your homemade masterpiece Happy cooking!
