A couple of years back there was a big buzz in Dubai of a Korean styled fried chicken called ‘Bonchon Chicken’. It was crunchy & deep-fried chicken wings tossed in sauce of different choices. Our friends brought it home for us a couple of times. We really liked it, but never went back again for two reasons – a full meal there was not necessarily value for money and secondly fried food is not an obsession (unless it’s called KFC).
So we just tried to recreate the dish at home and here is our take of Bonchon Chicken, the Isaac’s way.
Here are the ingredients you will need:
– 1/2 a kilo of chicken drum sticks (you can use wings like the original recipe)
– 1 tsp of garlic paste
– 1/2 tsp of ginger paste
– 3 tbls soy sauce
– pepper, freshly ground (to taste)
For the chicken coating
– 3 eggs
– corn flour (as required)
– plain flour (as required)
For the Bonchon sauce
– 1 heap tbls of chopped ginger and garlic
– 3 to 4 tbls of soy sauce
– 3 to 4 tbls of chilli garlic paste
– 2 tsp of honey
Adjust the quantity as per your taste buds
Combine the soy sauce, ginger/garlic paste, pepper and keep the marinade ready
Take the washed chicken and pour the marinade over it. Keep this in the refrigerator for at least 2 hours. You can totally skip this step IF you want. For me personally, I do not enjoy eating chicken (fried, baked or roasted) where the flavor is only on the outside. So for me, marinating is important.
After 2 hours or so, take the chicken out and put in one beaten egg along with 2 tablespoons of flour. Mix well. This will help getting a crunchy coating.
Mix it well and leave it outside till the chicken comes to room temperature.
We now need to prepare the coating of chicken before frying. Combine the corn flour and plain flour (half and half) with a little salt and pepper.
Beat two eggs in another bowl.
Take the chicken, dip in egg and then in the flour mix.
Repeat to coat all the chicken pieces.
Bring the oil to optimal temperature and fry in batches.
Fry and put them on a rack to allow excess oil to drip off.
Tip: if the temperature is too low, your chicken will end us soaking all the oil. If it’s too hot, you’ll have a burnt crust with uncooked chicken.
Now it’s the sauce. At home, I always keep some pre prepared sauce in the fridge that can be used with anything from fried sausage, fish, etc.
In a non stick pan, put some oil. Heat and drop in the ginger and garlic. Do not burn it.
Pour in the soy sauce and Thai chilli sauce in quantity of half and half.
Once the harsh smell of vinegar is gone, add some honey to balance off the saltiness of soy sauce.
Caution – do not make the sauce too thick. If it is, add a dash water.
Once you are happy with the sauce, toss the chicken in and eat when hot.
Best served with rice or Pancit. Throw in a salad on the side to ease of the fried food.