Bonchon Soy Garlic Chicken Wings Recipes

BONCHON SOY GARLIC CHICKEN WINGS

Bonchon Soy Garlic Chicken Wings image

Bonchon may mean "hometown" in Korean, but this specific style of cooking chicken is quickly becoming a global favorite. Bonchon Soy Garlic Chicken Wings have a crispy candied exterior with soft tender chicken meat that falls off the bones. This chicken hits the spot each time and will have you begging for more.

Provided by Joshua Fernandez

Categories Korean Food Recipes | Learn To Cook Korean Food

Yield Serves 2-4 people

Number Of Ingredients 1

Ingredients

Fried Chicken: ½ kg fresh chicken wings 500g cornstarch Salt & Pepper to season Bonchon Soy Garlic Glaze: ¼ small onion, chopped 4 cloves garlic, peeled and chopped 125ml light soy sauce 62ml mirin 2 tbsp brown sugar ½ tsp garlic powder 1 inch ginger, peeled and chopped 1 tsp cornstarch White & Black Sesame seeds to garnish

Steps:

Making the fried chicken. Pat the chicken wings until dry and place in a medium sized bowl. To the bowl, add cornstarch and season with salt and pepper. Mix well until the chicken wings are evenly coated. Deep fry the chicken wings until they are cooked all the way through. Place on a paper towel to drain excess oil and allow to dry.
Making the Bonchon soy garlic glaze. Combine light soy sauce, mirin, brown sugar, garlic powder, ginger, garlic and onion in a pan. Place pan over low-medium heat and stir until sugar is fully dissolved. In a bowl add cornstarch and water to form a slurry. Pour mixture into the pan to thicken the glaze. Add the fried chicken wings into the pan and stir until the chicken is evenly coated with the glaze.

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