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Ingredients
- Serves 2-4 people
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
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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.
- Easy
- 30 min
- 30 min
- 15 min
- 2 steps
- 13 Ingredients
- Easy
- 2 steps
- 13 Ingredients
- 30 min
- 30 min
- 15 min
Instructions
-
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.
Plate and Serve!
Sprinkle with sesame seeds before serving.
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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