Who can resist the crispy, golden perfection of Bonchon chicken coated in that irresistible soy garlic glaze? This Korean-inspired dish has taken the world by storm, combining bold flavors with a satisfying crunch that keeps us coming back for more. It’s the ultimate comfort food with a savory-sweet twist that feels both indulgent and approachable.
Soy Garlic Bonchon Recipe
Let’s dive into how to recreate the crispy, bold, and flavorful Soy Garlic Bonchon chicken right in our kitchens. This recipe will guide you step-by-step to achieve that iconic crunch paired with the irresistible soy garlic glaze. Follow along to master this crowd-favorite dish.
Ingredients
For the Chicken:
- 2 pounds chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 cup cornstarch (for extra crispiness)
- Vegetable oil (for frying)
For the Soy Garlic Glaze:
- 1/2 cup soy sauce (use low-sodium for balance)
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (optional, for slight heat)
- 2 teaspoons cornstarch (mixed with 1 tablespoon water to thicken)
Instructions
Step 1: Prepare the Chicken
- Rinse and pat dry the chicken wings thoroughly.
- Season the chicken with salt, black pepper, and garlic powder. Let it sit for 15–20 minutes for the flavors to penetrate.
- Coat each piece evenly with cornstarch. This step is essential for the signature crispiness.
Step 2: Fry the Chicken for Maximum Crunch
- Heat vegetable oil in a deep frying pan or pot. The oil should be around 350°F for optimal frying.
- Fry the chicken in batches to avoid overcrowding. Cook each batch for 8–10 minutes or until golden and crispy.
- Use a wire rack to drain the excess oil while keeping the chicken crisp.
Step 3: Make the Soy Garlic Glaze
- Combine soy sauce, honey, brown sugar, minced garlic, sesame oil, rice vinegar, grated ginger, and chili flakes in a saucepan over medium heat.
- Stir continuously until the mixture begins to simmer, allowing the sugar to dissolve completely.
- Add the cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water) to the saucepan. Cook for 2–3 minutes until the sauce thickens, becoming glossy.
Step 4: Coat the Chicken
- In a large mixing bowl, drizzle the soy garlic glaze over the fried chicken.
- Toss until each piece is fully coated, ensuring every bite is infused with that sweet-savory flavor.
Tips for Success
- For ultra-crispy chicken, double-fry the wings by frying them a second time for 3–4 minutes after initially frying.
- Always serve immediately after coating the chicken with glaze to preserve its crunch.
| Key Element | Details |
|---|---|
| Frying Temperature | Maintain 350°F for even frying. |
| Glaze Consistency | Thicken with cornstarch slurry for a glossy finish. |
| Double Frying Tip | Essential for replicating Bonchon’s crisp factor. |
Ingredients
To recreate the iconic Soy Garlic Bonchon Chicken, we will need a precise balance of ingredients for the soy garlic sauce, chicken coating, and the crispy fried chicken. Below is the breakdown:
For The Soy Garlic Sauce
- 4 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp minced garlic
- 1 tbsp rice vinegar
- ½ tsp grated ginger
- 1 tbsp sesame oil
- ½ tsp cornstarch (dissolved in 1 tbsp water for thickening)
For The Chicken Coating
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For The Chicken
- 2 lbs chicken wings or drumettes
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp rice vinegar (optional for marinating)
- Cooking oil (for deep frying)
Tools And Equipment Needed
To successfully recreate the Soy Garlic Bonchon chicken at home, we need the right tools and equipment to ensure the best results. Here’s a breakdown of what’s required and how they contribute to crafting this crispy, flavorful dish:
1. Mixing Bowls
We’ll use medium-sized and large mixing bowls for preparing the marinade, coating, and holding the chicken. Stainless steel or glass bowls work best as they are non-reactive and easy to clean.
2. Whisk or Silicone Spatula
A whisk is essential for achieving a smooth and lump-free soy garlic glaze. If you prefer, a silicone spatula works great for mixing and scraping down the sides of the pan.
3. Deep Fryer or Heavy-Bottomed Pot
To fry the chicken to perfect crispiness, a deep fryer or a deep, heavy-bottomed pot like a Dutch oven is necessary. The pot should be able to hold at least 3–4 inches of oil to allow for even frying.
4. Wire Rack and Sheet Pan
For draining the chicken after frying, we need a wire rack placed over a sheet pan. This setup prevents the chicken from getting soggy by allowing excess oil to drip away while keeping airflow around it.
5. Meat Thermometer
To maintain the ideal frying temperature of 350°F (175°C), a kitchen thermometer is crucial. This ensures that the chicken cooks evenly without becoming too greasy or burning.
6. Saucepan
A small to medium-sized saucepan is essential for preparing the soy garlic glaze. We’ll simmer the sauce in this pan until it reaches a thick, glossy consistency.
7. Tongs or Spider Skimmer
For handling the chicken safely while frying and transferring them to the wire rack, we’ll need tongs or a spider skimmer. Stainless steel is the best choice for durability and ease of cleaning.
8. Measuring Cups and Spoons
Accurate measurements are key when crafting a balanced sauce. Measuring cups and spoons ensure precision for both the glaze ingredients and coating mixture.
9. Knife and Cutting Board
A sharp chef’s knife and sturdy cutting board are vital if we plan to trim the chicken wings or drumettes. This keeps the process clean and efficient.
10. Kitchen Scale (Optional)
While not mandatory, a kitchen scale helps ensure we’re using the correct amount of chicken and coating for consistent results.
Quick Reference Table
| Tool/Equipment | Purpose |
|---|---|
| Mixing Bowls | For marinating and holding the chicken. |
| Whisk or Silicone Spatula | Achieves smooth glaze and mixes ingredients with ease. |
| Deep Fryer or Heavy Pot | Perfect for frying chicken to a golden crisp. |
| Wire Rack and Sheet Pan | Drains excess oil and keeps chicken crispy. |
| Meat Thermometer | Maintains ideal frying temperature of 350°F (175°C). |
| Saucepan | For simmering the soy garlic glaze to perfection. |
| Tongs or Spider Skimmer | Safely handles chicken during frying. |
| Measuring Cups and Spoons | Ensures precise measurements of ingredients. |
| Knife and Cutting Board | Trims chicken pieces neatly. |
| Kitchen Scale (Optional) | Provides accurate chicken and coating portions. |
Directions
Recreating Soy Garlic Bonchon Chicken at home is easier than you think! Follow these step-by-step instructions to achieve the ultimate balance of crispiness and bold soy garlic flavors.
Prep The Chicken
- Clean and cut the chicken wings or drumettes as needed. Pat them completely dry with paper towels.
- In a large mixing bowl, combine:
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Toss the chicken into the dry coating mixture. Ensure every piece is evenly coated. Press the mixture onto the chicken for a thin, even layer.
- Transfer the coated chicken onto a wire rack and rest for 15-20 minutes to set the coating.
Make The Soy Garlic Sauce
- In a small bowl, whisk together the following ingredients to create a smooth mixture:
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tsp grated ginger
- Heat 1 tbsp of sesame oil in a small saucepan over medium heat. Add 2 tbsp minced garlic and sauté until fragrant (about 1 minute).
- Pour in the soy sauce mixture and bring to a gentle boil.
- In a separate small bowl, mix 1 tbsp cornstarch with 1 tbsp water to form a slurry. Gradually stir this into the sauce to thicken it.
- Reduce heat to low and simmer for 2-3 minutes until the sauce reaches a syrupy consistency. Remove from heat and set aside.
Cook The Chicken
- Heat cooking oil (about 2-3 inches high) in a heavy-bottomed pot or deep fryer to 350°F. Use a meat thermometer for accuracy.
- Fry the chicken in batches to avoid overcrowding. Cook each batch for 6-8 minutes, turning occasionally until golden and crispy. Use tongs to transfer fried pieces to a wire rack for draining.
- For ultra-crispy chicken, give them a second fry. Reheat the oil to 375°F and fry the chicken again for an additional 2-3 minutes. This step locks in the crunch!
- Place the chicken in a large mixing bowl and generously drizzle the warm soy garlic glaze over it. Toss well to coat every piece.
- Serve immediately with extra sauce on the side for dipping.
| Key Steps | Temperature | Time | Tools Needed |
|---|---|---|---|
| First Fry | 350°F | 6-8 minutes | Meat thermometer, tongs |
| Second Fry (Optional) | 375°F | 2-3 minutes | Deep fryer or heavy-bottomed pot |
| Simmer Soy Garlic Sauce | Medium heat | 2-3 minutes | Saucepan, whisk or silicone spatula |
Tips For Success
Making Soy Garlic Bonchon Chicken at home can feel like an art, but with a few clever tips, we can ensure the dish turns out perfectly every time. Follow these expert suggestions to elevate your cooking and recreate that signature crispy and flavorful experience.
1. Prep the Chicken Properly
- Thoroughly clean and pat dry the chicken wings or drumettes before coating. This step ensures the coating adheres evenly.
- Allow the chicken to sit for at least 10 minutes after coating with the flour-cornstarch mixture. This resting period helps the crust bind to the chicken, preventing it from falling off during frying.
2. Master the Double-Frying Technique
- Double-frying is essential for achieving that ultra-crispy texture Bonchon chicken is famous for. Fry the chicken first at 350°F for 6-8 minutes to cook it through. Remove it from the oil and let it rest briefly.
- For the second fry, increase the oil temperature to 375°F. Fry the chicken for another 2-3 minutes or until the skin becomes extra crisp and golden.
| Frying Step | Temperature | Time |
|---|---|---|
| First Fry (Cook Through) | 350°F | 6-8 minutes |
| Second Fry (Crisp the Skin) | 375°F | 2-3 minutes |
3. Perfect the Soy Garlic Glaze
- Use fresh ingredients like minced garlic and grated ginger for the most vibrant flavors. Avoid pre-minced or powdered alternatives if possible.
- Cook the glaze over low-medium heat to avoid burning the garlic. A burnt flavor can ruin the overall dish.
- Keep the glaze warm while frying the chicken to ensure it adheres smoothly. If it thickens too much, add a tablespoon of water and stir.
4. Maintain Oil Temperature
- Use a meat thermometer or deep-fry thermometer to monitor the oil temperature accurately. Consistency is key; fluctuating temperatures can lead to greasy or undercooked chicken.
- Avoid overcrowding the fryer or pot. Fry in small batches to maintain steady oil heat and even cooking.
5. Serve Immediately for Maximum Crunch
- Coat the crispy chicken in the soy garlic glaze right before serving to prevent sogginess. Toss quickly and evenly to ensure each piece is coated.
- Serve the dish hot and fresh with extra glaze on the side. Crispiness is best enjoyed immediately!
6. Troubleshooting Common Issues
- Problem: Coating falls off during frying.
Solution: Ensure the chicken is completely dry before coating. Let the coating set for 10 minutes before frying. - Problem: Chicken isn’t crispy.
Solution: Always double-fry and serve promptly. Avoid skipping the second fry. - Problem: Glaze is too thick.
Solution: Add water, one tablespoon at a time, while stirring on low heat until desired consistency is achieved.
By keeping these tips in mind, we can make our Soy Garlic Bonchon Chicken taste and look like it came straight from a professional kitchen.
Serving Suggestions
When it comes to enjoying Soy Garlic Bonchon Chicken, how we serve this crispy, flavorful dish can elevate the dining experience. Here are our top serving suggestions to make your meal truly unforgettable:
1. Pair with Classic Korean Sides
Enhance the Korean-inspired flavors of the dish by pairing it with authentic sides such as:
- Kimchi: The tangy and spicy fermented cabbage balances the savory-sweet notes of the chicken.
- Pickled Radish: This crunchy side cuts through the richness of the soy garlic glaze, offering a refreshing contrast.
- Steamed Rice: A neutral base absorbs the sauce beautifully, complementing the bold flavors of the chicken.
2. Serve with Dipping Sauce
While the soy garlic glaze is already packed with flavor, serving additional sauce on the side allows guests to double-dip for an extra burst of taste. Create a small bowl of extra soy garlic glaze or offer complementary sauces such as:
- Spicy Mayo
- Sweet Chili Sauce
- Garlic Aioli
3. Plate Presentation Tips
Serve the chicken on a large platter for sharing or on individual plates to make it feel like a gourmet dish. Garnish with:
- Toasted Sesame Seeds: Sprinkle for added texture and nutty flavor.
- Thinly Sliced Green Onions: Use as a fresh, colorful topping.
- Lemon Wedges: Add a citrusy kick for those who enjoy a hint of acidity.
4. Beverage Pairings
Pairing your Soy Garlic Bonchon Chicken with the right drink enhances the meal’s flavor profile. Some of our recommendations include:
- Soju or Makgeolli: Traditional Korean beverages that balance the richness of fried chicken.
- Cold Beer: A refreshing lager or pilsner complements the dual sweetness and saltiness of the glaze.
- Sparkling Water: For a non-alcoholic option, the carbonation helps cleanse the palate.
5. Meal Combinations
Turn this dish into a complete meal by adding other favorites:
- Japchae (Korean Glass Noodles): For a hearty side.
- Korean Pancakes (Pajeon): A savory companion with a crispy texture.
- A simple Asian Salad with Sesame Dressing to lighten the meal.
| Serving Components | Suggestions |
|---|---|
| Classic Sides | Kimchi, Pickled Radish, Steamed Rice |
| Dipping Sauces | Spicy Mayo, Sweet Chili, Garlic Aioli |
| Garnishes | Toasted Sesame, Green Onions, Lemon Wedges |
| Beverage Pairings | Soju, Makgeolli, Beer, Sparkling Water |
| Meal Additions | Japchae, Pajeon, Asian Salad with Sesame Dressing |
By incorporating these Serving Suggestions, we ensure the vibrant flavors and crispy texture of this crowd-favorite dish shine even brighter, making it the centerpiece of any meal or gathering.
Make-Ahead Instructions And Storage Tips
When it comes to preparing Soy Garlic Bonchon Chicken, making it ahead of time and storing it properly can help retain its bold flavors and crisp texture.
Preparing the Chicken in Advance
We can prep the chicken in advance to save time:
- Coat and chill: After cleaning and seasoning the chicken, coat it with the cornstarch-flour mixture. Arrange the pieces on a parchment-lined baking sheet in a single layer. Cover loosely with plastic wrap, and refrigerate for up to 8 hours. This helps the coating adhere while ensuring the chicken stays fresh.
- Prepare the glaze: To make the soy garlic sauce ahead, whisk all the sauce ingredients together and simmer as instructed. Store the cooled glaze in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove before tossing it with the fried chicken.
Storing Leftovers
For the best results, store any leftover Soy Garlic Bonchon Chicken following these steps:
- Allow the chicken to cool completely before storing to prevent condensation and sogginess.
- Place the chicken in an airtight container or tightly-wrapped foil. Keep the glaze separate by storing it in a small airtight container.
- Refrigerate the chicken for up to 3 days or freeze for up to 1 month.
Reheating Tips
To maintain the signature crunch of Soy Garlic Bonchon Chicken during reheating, avoid microwaving the chicken as it softens the coating. Instead, use one of these methods:
| Reheating Method | Instructions |
|---|---|
| Oven/Toaster Oven | Preheat to 375°F. Arrange the chicken on a wire rack over a baking sheet. Heat for 10-15 minutes until crispy. |
| Air Fryer | Set to 350°F. Arrange chicken pieces in a single layer. Heat for 5-7 minutes for maximum crispiness. |
| Stovetop | Heat a small amount of oil in a skillet over medium heat. Sauté chicken for 3-5 minutes, flipping to re-crisp evenly. |
Separately heat the reserved soy garlic glaze on low heat and toss it with the reheated chicken before serving for the freshest flavor.
Freezing and Defrosting
For longer storage:
- Freeze fully cooked fried chicken (without sauce) in a freezer-safe container or vacuum-sealed bag to minimize freezing burn. Add wax paper between layers to prevent sticking.
- When ready to eat, thaw the chicken in the refrigerator overnight and reheat using the air fryer or oven method for crispy results.
Conclusion
Mastering Soy Garlic Bonchon Chicken at home is both rewarding and delicious. With the right ingredients, tools, and techniques, we can recreate this iconic dish that’s packed with bold flavors and irresistible crunch. By following the steps and tips shared, we’re set to impress family and friends with a restaurant-quality meal that’s perfect for any occasion.
Whether enjoyed fresh out of the fryer or prepared ahead for convenience, this recipe delivers every time. Pair it with your favorite sides and beverages to elevate the experience even further. Let’s bring the joy of Soy Garlic Bonchon Chicken to our kitchens and savor every bite!
Frequently Asked Questions
What is Bonchon chicken known for?
Bonchon chicken is famous for its ultra-crispy texture and bold flavors, especially its signature soy garlic glaze. It delivers a perfect balance of savory and sweet, offering an indulgent and satisfying eating experience.
What makes the soy garlic glaze special?
The soy garlic glaze combines soy sauce, honey, brown sugar, rice vinegar, ginger, sesame oil, and garlic for a rich, sweet-savory flavor. The glaze is thickened to coat the crispy chicken evenly, giving it its signature taste.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used as a substitute for chicken wings or drumettes. Adjust frying time slightly to ensure it’s cooked through while keeping the coating crispy.
Why is double-frying important for Bonchon chicken?
Double-frying removes excess moisture and ensures the chicken becomes extra crispy. The first fry cooks the chicken, while the second fry intensifies its crunch.
What oil is best for frying Bonchon chicken?
Neutral oils with high smoke points, such as vegetable oil, canola oil, or peanut oil, work best for frying Bonchon chicken.
How do I prevent the glaze from being too thick or runny?
Use a cornstarch slurry to gradually thicken the sauce. Cook it over medium heat, stirring constantly, until it reaches the desired consistency.
Can I make the chicken and glaze ahead of time?
Yes, you can prep the chicken by coating and chilling it for up to 8 hours. The glaze can also be prepared in advance and reheated when needed.
How do I reheat leftover Bonchon chicken?
Reheat leftover chicken in the oven, air fryer, or on the stovetop to maintain its crispiness. Avoid microwaving, as it may make the chicken soggy.
What should I serve with Soy Garlic Bonchon chicken?
Pair it with Korean sides like kimchi, pickled radish, and steamed rice. For dipping, serve sauces like spicy mayo or sweet chili, or garnish with sesame seeds and green onions.
How do I store leftover Bonchon chicken?
Cool the chicken completely before storing. Place it in an airtight container, keep the glaze separate, and refrigerate for up to 3 days or freeze for longer storage.
Can I use an air fryer instead of deep frying?
Yes, you can use an air fryer, but the results may not be as crispy as deep frying. Preheat the air fryer to 375°F and cook in small batches for best results.