how to make bonchon chicken

3 min read 18-01-2025

Meta Description: Craving Bonchon chicken? This comprehensive guide teaches you how to make this iconic Korean fried chicken at home, achieving that signature double-fried crispy texture and sweet and spicy sauce. Get ready for a flavor explosion! Learn the secrets to perfectly crispy, juicy chicken with our easy-to-follow recipe and tips.

The Bonchon Chicken Quest: Crispy Perfection

Bonchon chicken. Just the name conjures up images of perfectly crispy, juicy chicken, glistening with a sweet and spicy sauce. This Korean fried chicken sensation has taken the world by storm, and for good reason. But you don't need to order takeout to experience this deliciousness. This guide will walk you through making authentic Bonchon chicken at home. Get ready for a flavor explosion!

Ingredients You'll Need

Before you begin your culinary adventure, gather these essential ingredients:

For the Chicken:

2 lbs bone-in, skin-on chicken thighs (or drumsticks, or a mix!) – Bonchon uses thighs for maximum juiciness.
1 cup all-purpose flour
1 tbsp cornstarch (for extra crispiness)
1 tsp baking powder (this is a secret ingredient for extra lift!)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
Vegetable oil, for frying (enough to fill a large pot about 3 inches deep)

For the Sweet and Spicy Sauce:

½ cup gochujang (Korean chili paste) – This provides the depth of flavor. You can find this at most Asian grocery stores.
¼ cup gochugaru (Korean chili flakes) – Adjust to your spice preference.
¼ cup soy sauce
¼ cup honey or brown sugar (for sweetness)
2 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp sesame oil
1 tsp ginger, grated

Step-by-Step Bonchon Chicken Recipe

Preparing the Chicken:

Marinate (Optional): For extra flavor, marinate the chicken in a mixture of soy sauce, garlic, and ginger for at least 30 minutes (or even overnight in the refrigerator). This step isn't strictly necessary, but it does enhance the flavor.
Dredge: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Add the chicken pieces and toss to coat evenly. Ensure each piece is fully covered.
First Fry: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 325°F (160°C). Fry the chicken in batches, ensuring not to overcrowd the pot (this will lower the oil temperature and result in soggy chicken). Fry for about 8-10 minutes, until lightly golden. Remove with a slotted spoon and set aside on a wire rack to drain excess oil.

The Secret to Extra Crispy Chicken: The Double Fry

This is where Bonchon's magic happens!

Second Fry: Increase the oil temperature to 350°F (175°C). Carefully return the chicken to the hot oil and fry for another 4-6 minutes, until deeply golden brown and extra crispy. Remove and drain again on a wire rack.

Making the Sauce:

While the chicken is frying for the second time, prepare the sauce.

Combine Ingredients: In a small saucepan, whisk together the gochujang, gochugaru, soy sauce, honey/brown sugar, rice vinegar, minced garlic, sesame oil, and grated ginger.
Simmer: Bring the sauce to a simmer over medium heat, stirring constantly, until slightly thickened. This should take about 5-7 minutes.

Coating and Serving Your Bonchon Chicken

Toss: Add the fried chicken to the saucepan with the sauce and gently toss to coat evenly. Make sure each piece is generously covered.
Serve: Serve immediately while hot and crispy. Garnish with sesame seeds and green onions (optional). Enjoy!

Tips for Bonchon Chicken Success

Don't overcrowd the pot: Overcrowding lowers the oil temperature and leads to soggy chicken. Fry in batches for best results.
Use a thermometer: Accurate oil temperature is crucial for crispy chicken.
Double frying is key: This step creates the signature Bonchon texture.
Adjust the spice level: Start with less gochugaru and add more to taste.
Let the chicken rest: Allowing the chicken to rest briefly after frying helps it retain its juiciness.

FAQs: Your Bonchon Chicken Questions Answered

How long does the chicken need to marinate?

While not essential, marinating for 30 minutes to overnight significantly enhances the flavor.

Can I use different cuts of chicken?

Yes, but thighs are recommended for their juiciness. Drumsticks work well too!

What if my sauce is too thick/thin?

Add a little water to thin it out, or simmer longer to thicken it.

Conclusion: Your Homemade Bonchon Chicken Adventure Awaits!

Making Bonchon chicken at home might seem daunting, but with this detailed guide, you'll be enjoying restaurant-quality Korean fried chicken in no time. Remember the key is the double-fry and a delicious, well-balanced sauce. So gather your ingredients, put on your apron, and get ready to impress yourself and your friends with this incredible recipe! Happy cooking!