Chicken Recipes · Copycat Recipes · International Recipe · Korean Food

Korean Fried Chicken ala Bonchon

Korean Fried Chicken ala Bonchon
Korean Fried Chicken ala Bonchon

This Korean Fried Chicken ala Bonchon is so quick to cook because I used chicken wings and some small drumettes. You can also use chicken breast or any part of the chicken. It is better with skin because it will turn out so crispy and delicious with a kick of spice. You got to try these Korean chicken ala Bonchon recipe. Just perfect! Enjoy!

Cooking Notes: It better to use cassava has different texture and crunch to it, it is very unique though cornstarch can also justify as a substitute. For the sauce, it is better to double or triple the sauce.. or suggestively make a larger portion than what I made. The sauce I made is a bit less for one kilogram but just exact.

Servings: 6

Korean Fried Chicken ala Bonchon


  • 1 kilo chicken wings, (or any part of chicken)
  • 4 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 2 tablespoon honey or (I used brown sugar)
  • 1 tablespoon lemon juice/calamansi
  • 4 tablespoons gochujang* (Korean sweet chili paste)
  • 1 tbsp banana ketchup (optional)
  • 2 tsp Sesame oil
  • 1 tbsp cooking rice wine
  • salt and pepper
  • 1 1/2 cup cornstarch or cassava starch, place in a bowl
  • Cooking oil for deep frying
  • Materials: Food brush


  1. Cook the Glaze: In a bowl, combine soy sauce, brown sugar (or honey), lemon juice, gochujang paste, rice wine and ginger. Cook it in small pan over lowest heat until it becomes slightly thick. Set aside.
  2. Fry the Chicken: Rub chicken with salt and pepper, roll each chicken pieces in cornstarch and shake off the excess
  3. Add water to the remaining flour (or starch) to make a thin paste.
  4. Heat the oil to medium. Dip each chicken piece in the paste and fry for one minute per side. Transfer to a rack and cool for 10 minutes.
  5. This will make your chicken extra crispy: Turn up the heat to high. Fry the chicken pieces again until cooked inside or until golden brown about 10 minutes. Place the cooked chicken into a wire rack. Set aside.
  6. Brush the chicken with the prepared glaze. Do this three times per side at 30-second interval to allow the glaze to be absorbed. You just need to brush it because the sauce is just exactly measured for brushing and not for soaking. It will loose its crispiness if soaked.
  7. Serve it hot and crispy. Enjoy!!!!
Korean Chili Paste, Gochujang
Gochujang Paste

*Gochujang paste are available in major supermarkets like Sm Supermarket along the isle of international products for about 129 pesos (Philippine currency).


Buttered Mixed Vegetables