Copycat Bonchon Chicken

Bonchon Chicken is a Korean Style double-fried chicken which gives it an extra crunch even with that sweet savoury glaze that coats it. I never had a chance to give this a try in the Philippines where it is very popular and only see this chicken dish on social media, based on the photos and even their description it looks like a Dakgangjeong to me, so recreating this recipe without trying a Bonchon Chicken was quite easy as I tried these many times in Korean restaurants here in Auckland.

This is one of the crispiest fried chicken you will ever try, the secret is the double frying and the use of potato starch, apart from being crispy it also has this unique texture of being sticky again from the potato starch and the glaze, it is also a bit spicy from the dried chillies but it is not crazy hot.

Copycat Bonchon Chicken
Prep time
Cook time
Total time
Serves: 6
  • 1 kg chicken wings
  • 1 tsp minced ginger
  • salt
  • freshly ground black pepper
  • 3 cups potato starch
  • toasted white sesame seeds
  • ⅓ cup soy sauce
  • ⅔ cup mirin
  • 1½ tbsp white vinegar
  • 2 tbsp brown sugar
  • 4 pcs dried red chili peppers, seeded and chopped
  • 1 tsp corn-starch, diluted in ¼ cup water
  • 6 cloves garlic, minced
  • ½ onion, finely chopped
  • oil
  1. Season chicken wings with ginger, salt and freshly ground black pepper.
  2. Place corn-starch in a large container that you can cover. Now add the chicken one by one separated from each other as much as possible, if you have a small container do this in batches. Cover the container, then vigorously shake it to coat chicken pieces inside. Remove from container then set aside, let it cool and leave the fryer on.
  3. Prepare your deep fryer or any deep pot or pan filled with oil. Heat to 180C then deep fry chicken for 8 minutes, remove from fryer and place on a paper towel lined plate to remove excess oil.
  4. Prepare your glaze, in a saucepan add a bit of oil then sauté garlic and onions. Add the remaining ingredients together apart from the corn-starch then bring it to a boil. Add diluted corn-starch then continue to simmer sauce until it thickens.
  5. Deep fry your chicken for the second time, this time for 4 to 5 minutes. Remove from oil then place in a large bowl, drizzle sauce on chicken then toss it to coat with glaze. Remove from bowl then place on a serving platter then sprinkle some sesame seeds on top. Serve.



1 Response

  1. Yum,, double-frying the glahicken pieces- count me in! The recipe for the glaze reminds me of the Korean chili paste- gochujang. I wonder if you could substitute the gochujang for some of the ingredients?

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