Korean Fried Chicken Recipe – BonChon

Korean Fried Chicken Recipe – BonChon


Welcome back to another cooking video. Today I’m going to show you how to make
some really delicious chicken wings. They are a Korean style chicken wing. Now the first time I encountered these was
when I went to Thailand, I was on holiday there with my girlfriend and I went to Bangkok
and we walked passed a restaurant and it had a queue of like 50 people every single day
and it was just mad. It was an entire system with a TV, with Korean
symbols on it and you didn’t know what was going on, but eventually we got a table. At the end of the day the restaurant was called
BonChon and they literally nothing leftover, this was the end of the day. They only had chicken thighs and you could
choose between two sauces, soy garlic or hot and we chose both. When they arrived oh my god, so tasty, it
was like the best chicken I have ever had ever in my life. And the hot one it was so spicy it hurt to
eat but you just kept eating it because it was so darned tasty. By the end I was like in tears, but they were
tears of joy because it was just so good. We went there like two more times and then
when I finally came back home I started trying to recreate this from memory and I’ve got
a lot of experience with Asian kind of sauces and Korean style sauce, I’ve made a couple
in the past. I feel like I got it pretty spot on but over
time I’ve been refining it looking on the internet seeing what other people are doing
and right now it’s a really, really good replica of it. So I am here now to share with you. Hopefully you enjoy this recipe, let’s get
cooking. Let’s do this! Alright so here I’ve got all my ingredients
to make my sauce. I’m going to start off by taking 70-grams
of brown sugar and putting it into a sauce pan. 125-grams of soy sauce followed by 80-grams
of mirin which is a rice wine, and 35-grams of rice vinegar and 50-grams of water. Now I’m going to take two garlic cloves
and just place them into a crusher and just crush them in. Now these are about medium size garlic cloves
and they weigh about 7-grams in total. Just put that in there, now to add a little
bit of ginger. I’m just going to peel it using a spoon,
it’s the quickest and best way to peel your ginger. Once it’s peeled you’re just going to
want to take a grater and grate some of this into your sauce. You’re not going to need much, about half
a teaspoon will do. Just grate it until you’ve got the right
amount and just scoop that in there. There we go and now I’m going to add half
a teaspoon of sesame seed oil, that was a little bit too little I’m going to add a
little bit more. There we go – great. And I’m going to add half a teaspoon of
Gochujang Chile Paste, which is a fermented chili paste from Korea. And after that I’m just going to sprinkle
a little bit of cayenne pepper in there, do this to taste, however spicy you want it you
add more. I’m going to whisk this together and you’re
going to want to start cooking this. It’s going to need about a half hour to
start to develop the flavors. In the meantime I’m going to take cornstarch,
place it into a bowl and add an equal amount of water and you just want to mix it in. The reason for mixing it here is because if
you add cornstarch to hot water it will clump up and it will make a mess and you’ll never
be able to get the clumps out. But this way you create a slurry which easily
assimilates into the liquid. The point of this is going to thicken your
sauce, so you want to take one tablespoon at a time and just mix it at the end of cooking. You’re going to need about three to four
tablespoons. So just keep adding it until you get the right
consistency of a thick sauce. To check if you have the right consistency
you’re just going to want to take a spoon and dip it in and then on the back you just
run your finger across and if the line stays then it’s the right sauce consistency. Now you’re going to want to leave this on
the side to cool down and use it later. Now to prepare your chicken wings, just take
your chicken wings and cut them up through the joints here and here. You can easily just cut through the cartilage
just swiping through in one single motion if you know where it is. Now if you don’t know where to cut just
take a chicken wing and where the corner is here just make a small slice and then just
put out the wing like this and then in between the two bones you just cut. This is especially good if you have a blunt
knife it’s the better method for that. Again just do a small slice here and pop out
the joints and then just cut in between. Now the method I showed before is way quicker
and way more efficient so try and learn that one. Now you’re going to end up with three pieces
of chicken. Here this little winglet you’re not really
going to need this, you can make some chicken stock out of this. Just throw it in the oven with some vegetables,
grill it and then add some water and a delicious stock. This is what you’re going to need right
here, these two beautiful little pieces of chicken are going to make your delicious chicken
wings. Alright moving on to the batter, you take
150-grams of tempura batter mix and just throw it in. I’ll add a link in the description below
for this. And you add 60-grams of cornstarch, this is
going to make it very, very crispy. And you add 8-grams of salt, followed by an
optional 10-grams of Shichimi, which is a Japanese spice mix, and just mix this all
together. Now you’re going to need 240-grams of water
that’s about 240-milliliters. You just mix it in like that until you get
a sort of cementy sticky consistency just like this. It’s a very, very sticky battery. Okay great, that’s perfect. Okay now you drop your chicken wings into
your batter mix and just turn them around until they’re fully covered in the batter
mix, just make sure they’re submerged in that batter mix, just like this. And once that’s done just pull them out
onto a plate so that the batter can just slightly run off. You don’t want an excessive amount of batter
on them, just enough to cover them lightly. Okay so once you’ve transferred them to
the plate then you’re going to want to transfer them into your deep fryer. So you take them and slowly put them in so
they slightly cook and then drop them. You’re going to want to put them in a deep
fryer at 190-degrees Celsius, and don’t overcrowd the deep fryer. Put six or seven pieces in there and after
one minute you pull it out. At this point you just want to make sure they’re
not stuck to the bottom, so you just loosen them up and you’re going to want to leave
it to rest for one minute and in this time it’s still going to continue to cook because
the chicken pieces are very hot so they’ll cook a little bit more lightly than they would
in the deep fryer, and this is key. After it’s rested for one minute you drop
them back into the deep fryer for another two minutes of cooking, and in that time the
deep fryer has had time to reheat so it’s going to be very, very crispy and hot fried. Once it’s done cooking you just take it
and place them onto your paper towel just so the oil can run off, and you just let them
rest for a little bit to cool down. Once they are cool enough take a Ziploc bag,
just like this and transfer your wings into there like so. There we go, and once they’re in there you’re
going to want to add a couple spoons of that delicious soy garlic sauce you made at the
start, just two or three spoons will be enough. You don’t have to overdo it. Once you’ve got that in there just pull
up your bag and then just massage the sauce around until it covers all those chicken wings
in a delicious coating of that sauce. Once that’s done you just take a plate and
Voilá, there you go Korean Style Chicken Wings, and these are finger licking good. I mean awesome! Enjoy! Alright so there we go, now you know how to
make the most delicious BonChon Korean style chicken wings. I hope you give this a try at home and share
it with your friends. I don’t mean share it like Facebook share,
I mean like cook the stuff and give it to them because they’ll love you for life after
that. Alright, thank you for watching. If you haven’t subscribed to this channel
already do so by clicking down there somewhere, and see you in the next video. Goodbye! END

100 Comments

  • Emerald Tale

    August 2, 2017

    I love it

    Reply
  • Philipp Holter

    August 2, 2017

    ja moin

    Reply
  • Swimming Bird which is green and glows

    August 2, 2017

    so much things to wash😂😂😂😂

    Reply
  • Summer_Here

    August 2, 2017

    Bruh im korean and all korean people talk about when it goes to chicken its bonchon or chicken&beer 😀 ㅋㅋㅋㅋㅋㅋ

    Reply
  • Cooking Delight Recipes 😊

    August 2, 2017

    This looks amazing! Great job 🙂

    Reply
  • Jane Dudynsky

    August 2, 2017

    You're right, finger licken good. 😊👌👍👍👍👍👍

    Reply
  • Andy

    August 2, 2017

    This is a sushi channel but making chickens! 😂

    Reply
  • R&A cool stuff

    August 2, 2017

    I want to try this

    Reply
  • R&A cool stuff

    August 2, 2017

    It looks soooo amazing and awedome

    Reply
  • BrokenMatrix

    August 2, 2017

    I went to bonchon when I was in Washington DC, and I agree they are the best chicken wings ever.

    Reply
  • Med Help

    August 2, 2017

    Those must have tasted really good.

    Reply
  • Jason Leer

    August 2, 2017

    Hi, I love your videos, I don't mean this in a rude way but please learn how to say gochujang properly.

    Reply
  • Naana Mora

    August 2, 2017

    I have learnt alot from your channel. Thanks for sharing. Keep up the good work.

    Reply
  • Jack Jedlicka

    August 2, 2017

    There's one of those in Edmond, Oklahoma too.

    Reply
  • Aleeah231

    August 2, 2017

    Hi !! Where are u from ?

    Reply
  • BRETT BRIDGES

    August 2, 2017

    It wasn't chicken

    Reply
  • erehinater

    August 2, 2017

    Thank you for coming to Thailand 🙂

    Reply
  • Ouroboros

    August 2, 2017

    Get ready for the "but that's not sushi" comments…

    Reply
  • Leroià às

    August 2, 2017

    your COOK VERY NICE I'M IRAQI

    Reply
  • Sally Siphan

    August 2, 2017

    You've JUST now tasted what we call "crack chicken"!????? You're so late with it! LOL thanks for the recipe though.

    Reply
  • Apollo 440

    August 2, 2017

    Wow this is gold! The sauce itself is a piece of art, now I know why I got lumps of starch in my sauce. BTW it's like an easy pasta / pizza sauce I do – tomato paste + water + salt + sugar + vinegar + any oil, boil it down for a couple of minutes and if it's not thick enough – add cold water diluted starch like Chef here shows and voila, you have a ketchup or sauce better than you could expect with such a basic ingredient list.

    Reply
  • Michael_Jn

    August 2, 2017

    That sauce looks like little bit different version of teriyaki sauce.
    But nice recipe 🙂

    Reply
  • Fatin Azizi

    August 2, 2017

    that knife though

    Reply
  • Stay Trill

    August 2, 2017

    it's Hugh Grant

    Reply
  • Peter Yip

    August 2, 2017

    Great work, Sir. I love your sushi style…authentic 🙂

    Reply
  • rangarthorvin

    August 2, 2017

    yummy!

    Reply
  • 노택동

    August 2, 2017

    Korean people really know much of how to make super delicious fried chicken well. In addition to this, there are a more different variety of chicken sorts in Korea

    Reply
  • T_T

    August 2, 2017

    Irrelevant but Army where you at?

    Reply
  • Shane K

    August 2, 2017

    It only take three minutes of deep frying to cook chicken wings all the way through?

    Reply
  • Rémi Delorme

    August 2, 2017

    I may have missed it, but just to know : How many chicken wings have to be used with the quantities in the description, and how many people can be served the dish with these quantities ?

    Reply
  • YuriIsMyWaifu

    August 3, 2017

    Instead of water for the batter, can I use beer? I don't like adding water where I don't need it as it doesn't do anything for flavor.

    Reply
  • TOM M

    August 3, 2017

    Very tasty looking Korean chicken wings. Best

    Reply
  • Doug Bairead

    August 3, 2017

    Starts at 1:44

    Reply
  • trixie tang

    August 3, 2017

    Thanks for another bangin recipe chef!!!

    Reply
  • Arabela Aguilar

    August 3, 2017

    bonchon nah.

    Reply
  • alkanye

    August 3, 2017

    I LOVE Bon Chon chicken!!!!! I look just love BonChon because the food is great and they gave me a flaming beverage on my birthday that tastes like strawberries at the bottom!!! WTF!!!

    Reply
  • prisonerr24601

    August 3, 2017

    What country is this guy from? Been following for a few years bit always wondered that. Great videos!

    Reply
  • Jon Chretien

    August 3, 2017

    A simplified version of this is using red pepper flakes instead of the pepper paste and adding Worcestershire. Easily made at home and works great with a beef and rice dish

    Reply
  • Locha

    August 3, 2017

    Dont pell the ginger
    its usless !!

    Reply
  • Mimi yes

    August 3, 2017

    It's AMAZING

    Reply
  • BigBear

    August 3, 2017

    With beer~~~~~ chi-maek(chicken & beer)

    Reply
  • David Ables

    August 3, 2017

    Great vid. Can't wait to try this for company.

    Reply
  • Sick cunce

    August 3, 2017

    Chinese stir fried duck
    My favourite

    Reply
  • Francesc Pruneda

    August 3, 2017

    I have a challenge for you! Chicken wings in the oven, to make them healthier. Could you? Thanks!!!!!!!!

    Reply
  • RoNIN KUNG

    August 3, 2017

    Welcom to thailand/

    Reply
  • Sit Meng Chue

    August 3, 2017

    Looks yummy. Thanks for recipe.

    Reply
  • Rick Loyd

    August 3, 2017

    That's too complicated to cook every day, easier eat it in restaurant

    p.s. yes, I tried and it's really the best chicken I ever eaten, I agree with you

    Reply
  • Alxbias

    August 3, 2017

    I'm Spanish but I live in UK and I speak fluent.

    dale un like sí lo entiéndes.

    Reply
  • die Macsmannschaft

    August 3, 2017

    Bye dear friend

    Reply
  • Jake Calderwood

    August 3, 2017

    This looks amazing! Thanks for providing easy to fallow instructions. I can't wait to try it out.

    Reply
  • Mario Stinger

    August 3, 2017

    I would reverse that. Ziplock with the sauce, sous-vide for 2 hours at 60 and then in the bather and 30 seconds in the drier. Cleaner on the fingers as well.

    Reply
  • LelewGajah

    August 4, 2017

    hey! KFC double down would be better

    Reply
  • TheLadyElle

    August 5, 2017

    I think your video had 80g of mirin in it but I don't see it in the recipe.

    Reply
  • Jack HAMMER

    August 6, 2017

    Thank you for what looks to be a great recipe!

    Reply
  • highlyanticipated death

    August 8, 2017

    enough of your fucking stories just start cooking fool

    Reply
  • Ash Chauhan

    August 8, 2017

    they would not be cooked because that means u cook them in a deep fryer for 2 mins and that wouldnt cook it through

    Reply
  • BlackTenshi

    August 10, 2017

    this guy's a genius ! i didn't know you could make fried chicken like that ! i always used Eggs and Flour !

    Reply
  • her shey

    August 10, 2017

    Instead of putting chiken in the plastic bag i just roll them directly in the sause pan !!

    Reply
  • Snowtato XL

    August 13, 2017

    I have an idea. Sushi Skewers!

    Reply
  • jully siddik

    August 13, 2017

    Trip of 1 million

    Reply
  • Ivailo Kirqkov

    August 14, 2017

    Hi Chef Devaux,really enjoying the videos.I was wondering,have you ever been to Japan and If yes,have you eaten sushi there?Thank you

    Reply
  • RidcullyMaster

    August 18, 2017

    thx. I have been looking for a promising ko-fc recipe for a while!

    Reply
  • NeonStorm

    August 24, 2017

    your upper knives are facing blade up the lower knives face blade down?

    Reply
  • Frederick The Great

    September 2, 2017

    Is this the spicy version? If so, how do you make it less spicy.

    Reply
  • Morpheus X

    September 9, 2017

    That chicken is either raw inside or tough as leather.

    Real Korean friend chicken requires deep frying for 7 – 8 minutes, then letting it rest for 2 – 3 minutes, then deep frying again at a slightly higher temperature for 10 – 12 minutes. That's why it takes 30 minutes for an order to be cooked at any restaurant that serves KFC.

    Also, they don't use batter. They just dust it lightly with potato or corn starch, then double fry it.

    Reply
  • Dagan Stras

    September 10, 2017

    Copyright

    Reply
  • Random Geekery

    September 18, 2017

    This looks delectable. I have finally sourced all of the ingredients for this recipe – however, in re-watching the video a few times, I am missing one detail which may be assumed. The sauce needs 30 minutes to cook, but at what heat setting? I see L on the stove in certain spots in the video, but figured to confirm rather than assume.

    Reply
  • Luke iPanda

    September 26, 2017

    The most important thing about food is to be friendly to stomach instead of mouth. I would avoid such tasty food.

    Reply
  • Marie Velasquez

    October 5, 2017

    Mmmmm i cant wait to make my chicken wings ..°.° ♡

    Reply
  • ateCheca

    October 5, 2017

    NOO The "winglet" is the next best part of the wiing, what a waste 🙁

    Reply
  • Potato Bot

    October 9, 2017

    I tried a bunch of BonChon recipes online, and though this didn't 100% taste like BonChon, it was a whole lot better! Really really yummy! We couldn't get enough of it! We're making this again next week.

    One thing: I followed your measurements, and 240g of water made the batter so watery I had to add more tempura flour and starch to make it thicker 🙁 The batter literally dripped off the chicken.

    Reply
  • ness ღ

    November 3, 2017

    is there a way to not make it spicy?

    Reply
  • Super Nova

    November 4, 2017

    Iam so hungry

    Reply
  • Henry Ihm

    November 11, 2017

    Great video! Also you said gochuwang, it's just gochujang. Still, great video!

    Reply
  • scaucy Wings

    December 1, 2017

    I got a Boner from watching this for some reason

    Reply
  • Maureen Fronda

    December 4, 2017

    Any alternative for mirin

    Reply
  • Master Chief

    December 11, 2017

    Fun Fact bonchon chicken are partially boiled to a mixture so its not raw inside and won't dry inside that is the reason they don't serve breast part of chicken only thighs and drumsticks

    Reply
  • Hannahjane Arellano

    December 19, 2017

    Thank you so much for this recipe! I live in the Bay Area and we have a couple locations of Bonchon and I always wondered how they cooked and made the sauce. Definitely going to try this out.

    Reply
  • Berhane Gebriel

    December 31, 2017

    I agree it's tasty and look appetite opening and fulfilling. Are you cooking inside a food preparation establishment or in a living quarter?

    Reply
  • karl

    January 2, 2018

    start cooking 1:40

    Reply
  • BBB

    January 14, 2018

    Damn man, just saw your teriyaki video from 3 years ago and damn, your hair betrayed you.

    Reply
  • Keith WS

    March 19, 2018

    I LOVE Bon Chon!

    Reply
  • Joe Anshien

    March 28, 2018

    Looks great, but my fingers never get "saucy" at Bon Chon. How is it that the sauce on their wings is already stuck to the wing and dry? Thanks Joe

    Reply
  • Cora

    April 18, 2018

    The spoon thingy to peel the ginger is a game changer for me! How did I never know about that??

    Reply
  • MICHAEL MICHONSKI

    May 23, 2018

    anyone have the recipe in cups and tablespoons for the Americans who don't understand grams?

    Reply
  • Tuan Tran Thanh

    June 10, 2018

    Hello..
    I love your style.
    Would you send me the detail of ingredient via my email ? I can’t follow clearly your introduction.
    My email: [email protected]
    I’m appreciated your information, wish to expand your recipe in DC area.

    Reply
  • Emmit

    July 5, 2018

    how to make sushi isnt sushi

    Reply
  • ᅵ백인재

    September 4, 2018

    Bonchon..? i do not have heard of it ever..

    Reply
  • MrQuagmire26

    September 15, 2018

    I actually got food poisoning from one of the Bonchon departments in BKK. 3 days down the drain (or toilet should I say), so I kind of recommend people to steer clear of this place.

    Reply
  • Lotus Flower Kitchen

    January 8, 2019

    한국은 정밀 다양한 치킨이 많아요 ☺☺There are many kinds of korean chicken so yummy☺☺☺

    Reply
  • Michael Faria

    January 19, 2019

    To make the spicy version from restaurant do you just add more chili paste and cayenne?

    Reply
  • Pepper DR.

    January 25, 2019

    Nice try! But this one's very different from our style. Maybe you should start with the right powder first. I'm pretty sure this one's texture will be different from korean one just by watching on screen.

    Reply
  • Ivan Ivan

    February 14, 2019

    Bonchon is so nice. Love it😍

    Reply
  • Lily Braun

    April 8, 2019

    I love Korean chicken and your channel, you are an awesome chef! Love your video's <3 There's one thing that bothers me about this recipe though, and that is: the chicken is only fried for about 3 minutes in total. That just isn't enough for chicken. I think it need at least 4 or 5 minutes for the first fry and another 3 or so for the second. But that's my opinion. Further, keep up the awesomeness!! Best wishes from The Netherlands x

    Reply
  • William Eroh

    May 13, 2019

    Your description of the hot bon Chon is that it's so hot it hurts. There is no way your sauce recipe does the same.

    Reply
  • Buddhabear43

    May 19, 2019

    *Spoiler Alert*
    This is a recipe for -teriyaki chicken-, not bonchon chicken.

    Reply
  • Peach Jelly

    May 28, 2019

    Talk normally

    Reply
  • TokyoBlue

    June 19, 2019

    Wow! That looks great, reminds of the super tasty chicken I had in Seoul!

    Reply
  • nir766

    August 6, 2019

    what is "tampura batter mixs " please ?

    Reply
  • Ho Beom Kwon

    September 8, 2019

    어 치킨이 아닌데 이건

    Reply

Leave a Reply