BonChon-Style Soy Garlic Wings Recipe

BonChon-Style Soy Garlic Wings Recipe

Are you craving something sweet and spicy for dinner? Or you’re simply addicted to Korean fried chicken? If so, we have something even better for you – the BonChon-style Soy Garlic Wings! These Soy Garlic Wings are so incredible that you’ll drool just by looking. It’s double-fried to crispy perfection and tossed with irresistibly delicious sweet, spicy, and sticky sauce. So, if you’re annoyed by the small serving sizes at Korean fast food, it’s high time you try the BonChon-style Soy Garlic Wings recipe – a lip-smacking treat you cannot resist!

The BonChon-style Soy Garlic Wings is a simple recipe loved by foodies for its crunchy and crispy fried chicken wings, seasoned with sweet and savory glaze soy garlic sauce. Then, garnished with sesame seeds to add crunch and nutty flavor to flash-fried chicken. These Soy Garlic Wings are a hit at parties or gatherings with your family and friends, whether as an appetizer or viand. You can also enjoy this treat whenever you feel like binge-watching your favorite K-dramas. Just don’t forget to drain the fried chickens well to prevent them from being soggy, keeping them crispy in every bite!

But before replicating this mouthwatering Korean treat, let’s talk about its origin. Although the Soy Garlic Wings recipe is believed to have originated in Asia, its exact origin is unclear. Some believe this recipe first originated in Korea. Others claim it originated from China or Japan. No matter where it came from, the Soy Garlic Wings is a sensational dish popular in many countries. Many cultures also embraced this recipe and added a twist of their own. But since we’re talking about BonChon-style Soy Garlic Wings, let’s discuss how this Korean restaurant became a massive hit.

Hailing from Busan, South Korea, BonChon Restaurant, which means “My Hometown,” was founded in 2002 by Jinduk Seh. It’s known for its signature Korean-style crunchy double-fried chicken coated with savory sauces. Since it’s common to find mom-and-pop fried chicken joints in every block of South Korea, Jinduk wanted to share his favorite comfort food worldwide. With determination and passion, Jinduk studied the art of frying chicken until he became a master. Jinduk fried his chicken with a crispy yet paper-thin exterior while keeping its meat tender and juicy.

To elevate its flavor, BonChon’s founder developed two mouthwatering glazes, Spicy and Soy Garlic, bringing the authentic and rich flavors of Korea into the world. In 2006, BonChon opened its first overseas store in the US at Fort Lee, New Jersey. Afterward, Korean-style fried chicken gained popularity globally. In 2010, BonChon opened its first store in Thailand and the Philippines, and the rest was history. Today, BonChon has over 400 international locations and 131 stores in the US alone, proving they are not only serving fried chicken but the authentic flavor of Korea.

Now, if you’re a fan of Soy Garlic Wings, get started by preparing everything you need for this recipe. Although this recipe calls for chicken wings, you can also use chicken tenders, boneless chicken thighs, or drumsticks, whichever you like. But note that the frying times will vary based on the chicken part and its size. Before frying your chickens, ensure they’re well-coated with the seasoning mix. Flash fry your chickens until golden brown and drain excess oil before tossing them in Soy Garlic glaze. Sprinkle with sesame seeds and serve your BonChon-style Soy Garlic Wings!

BonChon-Style Soy Garlic Wings Recipe

Ingredients
  

  • 1/2 kilo Bounty Fresh chicken wings
  • Salt and pepper to season
  • 2 cups cornstarch
  • For the soy garlic glaze:
  • ¼ small onion shredded
  • 4 cloves garlic peeled and minced
  • ½ cup light soy sauce
  • ¼ cup mirin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 1- inch ginger peeled and shredded
  • White sesame seeds for garnish

Instructions
 

  • Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry.
  • To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
  • Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

 

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