Bonchon Korean Fried Chicken Recipe - 본촌치킨

Chef Kimchi's "attempt" at Bonchon Chicken with the help of the NYTimes, Bobby Flay buffalo wings Throwdown, and a countless number of times eating at Bonchon in NYC and Seoul. The real bonchon recipe remains a secret. Tip: Use only a drop of vinegar and be stingy w/ the sauce at the end to keep the chicken crispy.

I am 1000 miles from the nearest bonchon and I had to make due with what I had. If anyone knows a closer approximation, please share your recipe.

I am sorry if my loud chewing offended anyone, it's merely a sound effect meant to accentuate how crispy the chicken is.

The USDA recommends against rinsing raw poultry, that is why I did not rinse the chicken.

Category:

Howto & Style

Tags:

• how
• to
• make
• bon
• chon
• korean
• fried
• chicken
• cooking
• food
• 본촌치킨
• 요리법

[attitude8x]

Hey there kimchi chef! You don't tell us how much to put for each ingredient! Please help me! I love fried chicken and I'm trying to make this! thank you thank you

[ChefKimchi]

@attitude8x I actually made this today and just eyed the ingredients, came out perfect. It's not baking and the cornstarch/flour ratio does not really matter. If you don't like the sauce just remake it and adjust to your palate! (the benefit of cooking for yourself and others)

[asrc123]

bon chon and everything... its korean :)

[QUEERsten]

Korean fried chicken is the most delicious fried chicken awesomeness in the whole world!!! The closest thing to Bonchon here in Texas is Red Cap chicken in Austin and it's nowhere near as good. Hell I don't even think they are still open.

[dskodol]

Tried this last night, came out great. Sauce is spot-on to how Bon Chon tastes (though I didn't use any water). Would be interested in knowing how to get the coating just a tad more crispy - Bon Chon almost has a pocket of air between the skin and the meat and I think it would be cool to achieve that effect.

[specvdiot]

closer approximation would be to make a batter. forget the flour:starch ratio, just use the pre-made mixes for Vietnamese dumplings. but pre-mix:water ratio will have a direct effect on how thick and therefore how crunchy the coating will be.

[younganukul]

This is Awesome bro

[chrizwood]

I was at bonchon a few days ago and I can say that their chicken is really good! The skin was really crispy and sweet however the meat part of the chicken was tasteless! Im trying to figure out a way to cook something similar to bonchon's chicken but putting flavor to the meat. Is it smart to use the sauce as a marinade for the chicken as well?

[artnardone]

they take the skin off!

[MrWizValencia]

why not just use a bowl?



[yellowman88]

@getchizzled Cooking kills all surface bacteria. People wash it to just get dirt/dust off from a potentially dirty butcher. It's not 100% necessary but it is a bit sanitary.

But Then you have to dry it with a paper towel. This usually causes little fibers to stick to your chicken but oh well lol.

[beaboyy]

.. didnt wash the chicken and oil waste...

[bladimero]

he doesn't even wash the chicken..



[getchizzled]

salmonella....maybe wash the chicken first? ..