Bonchon Drumsticks feature crispy, double-fried chicken drumsticks glazed with a signature soy garlic or spicy sauce, delivering a savory, crunchy exterior and juicy, tender meat inside.
Equipments
- Deep fryer or large heavy-bottomed pot
- Wire rack
- Baking sheet
- Mixing bowls
- Tongs
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Paper towels
- Thermometer
Ingredients
- 2 lbs (900g) chicken drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cold water
- Vegetable oil (for frying)
- For Soy Garlic Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- For Spicy Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
Using cold water in the batter mix is essential to achieve the crispy and light coating that Bonchon drumsticks are known for. Measuring the right amount of cornstarch and flour in the batter helps create the perfect crunchy texture. You should use fresh vegetable oil heated to the correct temperature to ensure even double-frying without greasiness. When preparing the sauces, fresh minced garlic and high-quality soy sauce intensify the authentic savory flavors. Your Bonchon drumsticks will capture the signature crispy, juicy, and flavorful experience from the original menu.
Instructions
- Pat chicken drumsticks dry with paper towels.
- In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
- Gradually whisk cold water into the dry mixture to form a smooth batter.
- Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- Dip each drumstick into the batter, coating evenly.
- Fry drumsticks in batches for 8–10 minutes until light golden.
- Remove and drain on a wire rack over a baking sheet.
- Let drumsticks rest for 5 minutes.
- Re-fry drumsticks at 350°F (175°C) for another 8–10 minutes until deep golden and extra crispy.
- Drain again on the wire rack.
- For Soy Garlic Sauce: In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil; bring to a simmer.
- Mix cornstarch with water and whisk into sauce to thicken, then remove from heat.
- For Spicy Sauce: In a separate saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil; bring to a simmer.
- Mix cornstarch with water and whisk into spicy sauce to thicken, then remove from heat.
- Toss hot, double-fried drumsticks in desired sauce until evenly coated.
- Serve immediately on a platter.
Substitution
Bonchon Drumsticks from the copycat menu offer a crispy, double-fried coating that locks in juicy, tender chicken inside. If you don't have rice vinegar on hand, you can substitute it with apple cider vinegar or white vinegar, which will still provide the necessary acidity for the sauce. When frying, maintain the oil temperature between 325degF and 350degF using a thermometer to ensure even cooking and a crunchy exterior. You can swap all-purpose flour with gluten-free flour blends if you prefer a gluten-free option, but adjust frying time to avoid burning. Use a wire rack over a baking sheet to drain excess oil, keeping your drumsticks crispy rather than soggy.
Tips
Ensure your chicken drumsticks are thoroughly dried with paper towels before battering to achieve maximum crispiness during frying. Maintain the oil temperature at a steady 350degF (175degC) for both frying sessions to avoid greasy or undercooked chicken. Use a wire rack over a baking sheet for draining to keep the drumsticks crisp by allowing excess oil to drip away, rather than placing them directly on paper towels. Whisk the cornstarch slurry into the simmering sauces carefully to prevent lumps and achieve the perfect glaze texture for your Bonchon Drumsticks.
Nutritions
Bonchon Drumsticks provide a rich source of protein from the tender chicken meat, essential for muscle repair and growth. The double frying creates a crispy texture while increasing the calorie content due to the absorbed vegetable oil. Your intake also includes carbohydrates from the batter's flour and cornstarch, and sugars from the honey and brown sugar in the sauces. The soy garlic and spicy sauces add antioxidants and trace minerals from ingredients like garlic, ginger, and gochujang, enhancing both flavor and nutritional benefits.
Storage
Store leftover Bonchon Drumsticks in an airtight container and refrigerate within two hours of cooking to maintain optimal freshness. For the best texture, reheat your drumsticks in an oven at 350degF (175degC) on a wire rack set over a baking sheet to preserve their crispy exterior. Avoid microwaving as it can cause sogginess and diminish the juicy, tender meat inside.
Variation or Alternatives
You can substitute chicken thighs for drumsticks to get a richer flavor and more tender texture. For an extra crispy coating, try adding a pinch of baking soda to your batter along with the baking powder. If you prefer baking over frying, bake the coated chicken at 425degF (220degC) for 25-30 minutes, flipping halfway to mimic double frying. Swap honey with maple syrup or agave in the sauce for a different sweetness profile without losing the balanced glaze.
Allergies
Bonchon Drumsticks contain common allergens such as soy, present in soy sauce and gochujang, as well as wheat found in all-purpose flour, which may trigger gluten intolerance or wheat allergies. Sesame oil is another potential allergen that could cause reactions in sensitive individuals. When preparing this dish, ensure your guests are aware of these ingredients to prevent allergic responses.
Why this recipe?
Bonchon's Drumsticks menu is highly popular due to its signature double-fried technique that ensures a crispy exterior while maintaining juicy, tender meat inside. The unique blend of Korean-inspired soy garlic and spicy sauces offers a perfect balance of bold, savory flavors that appeal to diverse palates. Trying to make a copycat recipe allows you to recreate this mouthwatering experience at home, customizing the seasoning intensity to match your personal taste. Your effort to replicate Bonchon's Drumsticks can deliver restaurant-quality fried chicken, making it worth the culinary challenge.