Soy Garlic Chicken from Bonchon features succulent, crispy fried chicken wings tossed in a savory blend of soy sauce, garlic, and a hint of sweetness, delivering a flavorful mix of tender meat and crunchy skin.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Large pot or deep fryer
- Tongs
- Wire rack
- Baking sheet
- Saucepan
- Slotted spoon
- Paper towels
- Knife
- Cutting board
Ingredients
- 2 lbs (900g) chicken wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup cold water
- 1 large egg
- Vegetable oil (for frying)
- 6 cloves garlic
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
When preparing the Soy Garlic Chicken from Bonchon, use fresh chicken wings weighing about 2 lbs (900g) for the best texture and flavor. The combination of all-purpose flour and cornstarch creates the perfect crispy coating, so measure these ingredients accurately. For the sauce, use 6 cloves of fresh garlic and a blend of soy sauce, brown sugar, honey, mirin, rice vinegar, and sesame oil to achieve that distinctive balance of savory and sweet. Make sure the oil temperature is consistent for frying to ensure the chicken cooks evenly and remains crunchy. Your homemade Soy Garlic Chicken from Bonchon copycat menu will deliver that signature crispy skin with tender, flavorful meat.
Instructions
- Pat chicken wings dry with paper towels.
- Season wings with salt and black pepper.
- In a mixing bowl, combine flour and cornstarch.
- In a separate bowl, whisk together cold water and egg.
- Dip seasoned chicken wings into the egg mixture.
- Coat wings in the flour-cornstarch mixture, shaking off excess.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry wings in batches until golden brown and crispy, about 8-10 minutes.
- Remove wings with a slotted spoon and drain on a wire rack over a baking sheet lined with paper towels.
- Mince garlic cloves using a knife and cutting board.
- In a saucepan, combine soy sauce, brown sugar, honey, mirin, rice vinegar, sesame oil, minced garlic, and ground black pepper.
- Bring sauce to a simmer over medium heat, whisking until sugar dissolves and sauce slightly thickens, about 3-4 minutes.
- Toss fried chicken wings in the prepared soy garlic sauce using tongs until evenly coated.
- Serve immediately.
Substitution
Soy Garlic Chicken from Bonchon copycat menu calls for key ingredients that may be adjusted based on availability. If you lack mirin, you can substitute it with a mix of dry sherry and a pinch of sugar or a mild rice wine vinegar to maintain the sweet and tangy profile. In place of brown sugar, dark or light molasses can provide a similar depth of flavor while keeping the sauce rich. Vegetable oil is preferred for frying due to its high smoke point, but canola or peanut oil are suitable alternatives that won't alter taste significantly. Your sauce consistency might need slight adjustments by adding more soy sauce or water according to the texture you desire for coating the wings perfectly.
Tips
Make sure your chicken wings are thoroughly dried before seasoning to ensure the coating sticks properly and results in a crispier texture. When frying, maintain the oil temperature at 350degF (175degC) to prevent greasy wings and promote even cooking. After frying, draining the wings on a wire rack instead of just paper towels prevents sogginess by allowing excess oil to drip away. Toss your wings in the soy garlic sauce immediately while it's hot to ensure the sauce adheres well and maximizes flavor.
Nutritions
Soy Garlic Chicken from Bonchon offers a source of protein primarily from the chicken wings, essential for muscle maintenance and repair. The soy sauce and garlic contribute antioxidants and anti-inflammatory compounds, while the honey and brown sugar add natural sweetness and quick energy through carbohydrates. Fried in vegetable oil, the dish contains fats that provide satiety but should be consumed in moderation to balance overall dietary fat intake. You can enjoy this flavorful meal while being mindful of portion sizes to align with your nutritional goals.
Storage
Store leftover Soy Garlic Chicken in an airtight container and refrigerate for up to 3 days to maintain its flavor and crispiness. Reheat gently in an oven or air fryer at 350degF (175degC) to restore the crispy texture without sogginess. Avoid microwaving as it can make the chicken skin lose its crunch and turn rubbery.
Variation or Alternatives
You can substitute chicken thighs cut into bite-sized pieces instead of wings for a juicier texture while maintaining crispiness with the same frying technique. Add grated ginger to the garlic-soy sauce to introduce a zesty note that enhances the umami flavor. For a healthier option, bake the coated chicken wings on a wire rack at 400degF (200degC) for 25-30 minutes instead of deep frying, turning halfway through to achieve a similar crisp. Adjust sweetness by reducing honey and brown sugar if you prefer a less sweet glaze on your Soy Garlic Chicken.
Allergies
Soy Garlic Chicken from Bonchon contains soy sauce, which is a common allergen that can cause reactions in individuals with soy allergies. The dish also includes eggs, which may trigger allergic responses in people with egg sensitivity. Your meal may also contain traces of gluten from the all-purpose flour used in the batter, so those with gluten intolerance should exercise caution.
Why this recipe?
Soy Garlic Chicken from Bonchon restaurant is popular for its perfect balance of savory soy sauce and aromatic garlic, creating a flavorful and addictive taste. The dish features crispy fried chicken with a tender interior, offering an enjoyable contrast in texture that appeals to many. You will find it worth making a copycat recipe at home to recreate that mouthwatering experience and customize the flavor intensity to your liking. This flavorful combination and crunchy texture make Soy Garlic Chicken a must-try for fans of Korean fried chicken.