Bonchon Soy Garlic Chicken Wings Recipes
BONCHON SOY GARLIC CHICKEN WINGS
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
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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