Today were going to recreate soy garlic Fried Chicken inspired by Bonchon. Bonchon is popular for their soy garlic fried chicken wherein the chicken is coated with thin batter, double fried until crispy then lightly coated with soy garlic glaze. It’s sweet and garlicky crunchy.
- 7pcs chicken wings, cut in two parts
- Oil for frying
For the batter
- 1 cup cornstarch
- 2 tsp salt
- 100mL water
- Sor garlic glaze
- 6 cloves garlic, peeled and minced
- 2 tbsp soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp ginger, peeled and shredded
1. First we need to prepare our batter. Combine cornstarch, and salt in a bowl. Then add around 100mL of water. Stir until the mixture reach a glue like consistency. We use cornstarch because we learned that it will produce a nice even coating and crunchier texture compared to flour and it doesn’t soak the sauce. Let’s see if it will work.
2. Dip the chicken into the batter then rest for a few minutes to let the excessive batter to drip off.
3. Prepare the glaze before frying the chicken. Combine soy sauce, mirin, garlic, ginger, sugar and around 50mL of water. Stir and bring to boil for 2-3 mins until the flavours from each ingredient blend well with each other. Mirin is a Japanese ingredient so it can be found in the international section of grocery stores and another option is to buy it online.Dissolve 1 tbsp of cornstarch into a small amount water then slowly add this in the mixture until we reach the right thickness. We don’t want the sauce to be too thin or too thick. Turn off the heat after 2 mins.
4. Strain the mixture to get the glaze. We don’t want to bite into bits of garlic and ginger when we munch into our chicken. Set aside .
5. Fry first in medium heat and 2nd fry in high heat.
6. Heat oil in a pan using medium heat and once ready, carefully place the chicken in the oil and fry for 5 mins each side or until cooked and lightly brown.
7. Let’s flip the chicken to cook the other side. At this stage the color is light brown. Cook for another 5 mins.
8. Rest the chicken for 5 mins in preparation for the 2nd fry.
9. Heat oil in high temperature and once ready, flash fry the chicken for 30 seconds each side to achieve a crispier texture. The 2nd fry should be quick otherwise you will burn your chicken.
10. Rest the chicken in a rack and arrange them for easy glazing. Coat each chicken evenly with the soy garlic glaze. You can also put the chicken in a bowl and toss them together with the glaze
11. Here’s our Soy Garlic Chicken inspired by Bonchon. Honestly speaking, the glaze is spot on. It taste similar to Bonchon but the batter needs improvement. It is still crunchy though but the texture is a bit different. Anyway, this is still a good way to level up your fried chicken and I recommend you to try this at home . Enjoy!