BONCHON CHICKEN RECIPE RECIPES

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BONCHON-STYLE FRIED CHICKEN - DEVOUR.ASIA



Bonchon-style Fried Chicken - Devour.Asia image

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.

Provided by Connie Veneracion

Categories     Main Course

Total Time 29 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 12

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))
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

Steps:

  • 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.

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