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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
Cook Time 10 minutes
Total resting time 9 minutes
Total Time 29 minutes
Course Main Course
Cuisine Korean
Servings 3 people

Ingredients
  

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

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