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Bonchon-style Fried Chicken
Recipe by
Connie Veneracion
In this deconstructed Bonchon-style Korean fried chicken recipe, the thigh fillets are pounded, lightly seasoned with salt and pepper, dredged in flour, dipped in a light batter and fried twice. Then, the cooked fillets are brushed with sauce.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total resting time
9
minutes
mins
Total Time
29
minutes
mins
Course
Main Course
Cuisine
Korean
Servings
3
people
Print Recipe
Ingredients
1x
2x
3x
Sauce
2
tablespoon
fish sauce
2
tablespoon
soy sauce
1
teaspoon
grated ginger
4
tablespoons
honey
2
tablespoon
lemon juice
4
tablespoons
gochujang
(Korean chili paste)
Fried chicken
6
chicken thigh fillets
(with or without skin), each cut into two pieces
salt
pepper
¼
cup
all-purpose flour
¼
cup
tapioca starch
or corn starch
enough cooking oil for deep frying
Video
Instructions
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.
Notes
Updated from a recipe first published on September 11, 2015.
Keyword
Chicken Fillet, Fried Chicken, Spicy