Korean Fried Chicken Recipe - BonChon
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Date: 2020-05-17
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Comments and reviews: 9
Apollo
Wow this is gold! The sauce itself is a piece of art, now I know why I got lumps of starch in my sauce. BTW it's like an easy pasta / pizza sauce I do - tomato paste + water + salt + sugar + vinegar + any oil, boil it down for a couple of minutes and if it's not thick enough - add cold water diluted starch like Chef here shows and voila, you have a ketchup or sauce better than you could expect with such a basic ingredient list.
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Wow this is gold! The sauce itself is a piece of art, now I know why I got lumps of starch in my sauce. BTW it's like an easy pasta / pizza sauce I do - tomato paste + water + salt + sugar + vinegar + any oil, boil it down for a couple of minutes and if it's not thick enough - add cold water diluted starch like Chef here shows and voila, you have a ketchup or sauce better than you could expect with such a basic ingredient list.
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Potato
I tried a bunch of BonChon recipes online, and though this didn't 100% taste like BonChon, it was a whole lot better! Really really yummy! We couldn't get enough of it! We're making this again next week. One thing: I followed your measurements, and 240g of water made the batter so watery I had to add more tempura flour and starch to make it thicker: ( The batter literally dripped off the chicken.
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I tried a bunch of BonChon recipes online, and though this didn't 100% taste like BonChon, it was a whole lot better! Really really yummy! We couldn't get enough of it! We're making this again next week. One thing: I followed your measurements, and 240g of water made the batter so watery I had to add more tempura flour and starch to make it thicker: ( The batter literally dripped off the chicken.
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Random
This looks delectable. I have finally sourced all of the ingredients for this recipe - however, in re-watching the video a few times, I am missing one detail which may be assumed. The sauce needs 30 minutes to cook, but at what heat setting? I see L on the stove in certain spots in the video, but figured to confirm rather than assume.
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This looks delectable. I have finally sourced all of the ingredients for this recipe - however, in re-watching the video a few times, I am missing one detail which may be assumed. The sauce needs 30 minutes to cook, but at what heat setting? I see L on the stove in certain spots in the video, but figured to confirm rather than assume.
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Vincci
Hello. I love your style. Would you send me the detail of ingredient via my email? I can t follow clearly your introduction. My email: vincci1981 gmail. com I m appreciated your information, wish to expand your recipe in DC area.
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Hello. I love your style. Would you send me the detail of ingredient via my email? I can t follow clearly your introduction. My email: vincci1981 gmail. com I m appreciated your information, wish to expand your recipe in DC area.
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Pepper
Nice try! But this one's very different from our style. Maybe you should start with the right powder first. I'm pretty sure this one's texture will be different from korean one just by watching on screen.
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Nice try! But this one's very different from our style. Maybe you should start with the right powder first. I'm pretty sure this one's texture will be different from korean one just by watching on screen.
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Hannahjane
Thank you so much for this recipe! I live in the Bay Area and we have a couple locations of Bonchon and I always wondered how they cooked and made the sauce. Definitely going to try this out.
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Thank you so much for this recipe! I live in the Bay Area and we have a couple locations of Bonchon and I always wondered how they cooked and made the sauce. Definitely going to try this out.
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Master
Fun Fact bonchon chicken are partially boiled to a mixture so its not raw inside and won't dry inside that is the reason they don't serve breast part of chicken only thighs and drumsticks
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Fun Fact bonchon chicken are partially boiled to a mixture so its not raw inside and won't dry inside that is the reason they don't serve breast part of chicken only thighs and drumsticks
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MrQuagmire26
I actually got food poisoning from one of the Bonchon departments in BKK. 3 days down the drain (or toilet should I say, so I kind of recommend people to steer clear of this place.
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I actually got food poisoning from one of the Bonchon departments in BKK. 3 days down the drain (or toilet should I say, so I kind of recommend people to steer clear of this place.
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Rémi
I may have missed it, but just to know: How many chicken wings have to be used with the quantities in the description, and how many people can be served the dish with these quantities?
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I may have missed it, but just to know: How many chicken wings have to be used with the quantities in the description, and how many people can be served the dish with these quantities?
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