Craving for something to munch on while watching your favorite K-Drama series? This familiar soy garlic fried chicken might be just the right bite to match the vibe. Whether it is the kind you dip in sauce, coat in glaze, or fried in a coating of spices–this will surely make your binge-watching more pleasant.
No matter where you order your fried chicken, the most memorable aspects are the crisp skin, juicy inside, and flavorful outside or dip. With this recipe inspired from Bonchon, you will be able to enjoy a crisp chicken coated with a delectable soy garlic glaze.
Ingredients
For the Chicken Marinade:
1/2 kg. chicken wings
1 tsp. salt
1 pack Maggi Magic Sarap
1/2 tsp. black pepper
For the Batter:
1/4 cup cornstarch
1/8 cup glutinous rice flour
1/4 cup cold water
Cooking oil, for deep-frying
For the Soy Garlic Glaze:
4 Tbsps. water
4 Tbsps. sugar
1 tsp. vinegar or mirin
1 Tbsp. garlic powder
1 Tbsp. soy sauce
Slurry (1 tsp. cornstarch dissolved in 2 Tbsps. water)
2 Tbsps. butter
For the Garnish
Toasted sesame seeds
Chopped spring onions,
For the Dip:
4 Tbsps. mayonnaise
1 Tbsp. sriracha
Salt
Black pepper
Instructions
- Prepare the chicken. Season it with salt, Maggi Magic Sarap, and pepper ahead of time. In the bowl with the chicken, add cornstarch, malagkit flour, and water. Mix until everything is well coated.
- In a pot, heat the oil at around 170°C to 180°C. Par-fry the bigger pieces of chicken for 5 minutes. Once done, remove it from the pot and place it on a plate lined with paper towels. Par-fry the chicken wings next. Once done, remove it from the pot and place them on the same plate to drain the excess oil.
- Prepare the glaze. In a pan, add the water, sugar, vinegar, garlic powder, soy sauce, cornstarch-water slurry, and butter. Mix until the sugar has dissolved and is well combined.
- Once all the chicken has been par-fried. Fry them again at a higher temperature around 190°C to 200°C.
- While waiting for the oil to heat up, prepare the sauce. In a bowl, add mayonnaise and sriracha. Season with salt and sugar. Mix well.
- Once the oil has reached the needed temperature, start by frying the bigger pieces first. Leave it to cook until it becomes golden-brown. When it is cooked, remove it from the pot and place it on a plate lined with paper towel. Fry the chicken wings next. Place it on the same plate.
- Place the fried chickens in the pan with the glaze. Toss until every chicken in fully coated.
Bonchon has delectable glazes, making its fried chicken distinct from the others. Taking inspiration from them, Chef Tatung makes this mouthwatering Bonchon-Style Soy Garlic Chicken. This will definitely be a pleasant treat for you and your family during mealtime.
Subscribe to Chef Tatung’s YouTube Channel for more recipes.
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