Bonchon Chicken, the South Korean-based international fried chicken restaurant franchise, doesn’t give away its secrets, naturally. But, in its website, it does proudly say that the glaze / sauce is brushed on the fried chicken fillets several times.
That was the starting point of how we deconstructed the recipe for Bonchon-style fried chicken. The rest we learned by watching too many Korean movies and TV series. I may not be a fan of Korean romcoms but the ones where food makes a special appearance, I watch — and rewatch, if necessary, just to pick up cooking styles and techniques.
Bonchon-style Fried Chicken
- Make the sauce by mixing together the fish sauce, soy sauce, ginger, honey, lemon juice and gochujang in a microwavable bowl.
- Microwave until bubbly. Set aside.
- Wipe the chicken fillets dry with paper towels.
- Using a kitchen mallet, pound the chicken fillets to a quarter inch thickness.
- Sprinkle with salt and pepper.
- Sprinkle flour on chicken; shake off excess.
- Mix the starch with enough water to make a thin paste.
- Pour the oil into a wok or frying pan and set the heat to medium (about 310F).
- Dip each chicken piece in the paste and fry for one minute per side.
- Transfer to a rack and cool for five minutes.
- Turn up the heat to high. Fry the chicken pieces for about three minutes per side or just until golden. Move the cooked pieces to the rack.
- Brush the chicken with the prepared sauce.
- Rest the chicken for two minutes and brush with sauce once more.
- Optionally, brush glaze on the chicken a third time after resting for one minute.
- Serve the Bonchon-style Korean fried chicken immediately.