BON CHON (Crispy Korean Chicken Wings)Tweet
Wednesday, July 11 2012 @ 11:46 PM EDT
Contributed by: quinnbabe
I want to share my recipe for Bon Chon with my fellow readers! For those of you who don't know, Bon Chon are crispy Korean chicken wings and they are delicious! Simply follow these instructions and you will quickly become a professional. Hopefully, you will add them to your list of favorite recipes!
RECIPE INGREDIENTS: CHICKEN WINGS
24 Chicken Wings (Cut in half, discard the tips. You will get 48 pieces of chicken)
3/4 Cup Flour
1/2 Cup Potato Starch Powder (Substitution Tapioca Starch)
1 Tbsp sea salt
1 Tb fresh Cracked Pepper
Mazola Corn Oil (substitution Canola Oil) for frying
Okay, here are the ingredients for the marinate. Pay close attention to amounts!
RECIPE INGREDIENTS: MARINATING SAUCE
1 Tbsp Extra Virgin Olive Oil
4 cloves garlic, crushed
2 tbsp soy sauce
1/3 cup Gochujang (Korean Chili paste. If you like spicy, make it 1/4 cup)
1/4 Cup Fresh Squeezed Fresh Grated Ginger (Substitution Ginger Powder)
1/3 cup Apple Cider Vinegar 1/2 cup Sake (substitution Mirin)
1 tbsp sesame oil
1 cup brown sugar
1/4 cup simple syrup
1/4 cup mul yut (substitution honey)
1 tbsp Gochugaru (red chili pepper flakes. You can put 2 Tbsp to make it spicier)
1/2; cup of toasted sesame seeds
Now comes the fun part. Let's put it together!
Clean and rinse the 48 pieces of chicken wings with cold water and pat them dry. Place them into a big mixing bowl. Add all the ingredients and mix well by hand. Deep fry the chicken wings in Mazola oil at about 350ºF - 380ºF for 10 minutes (DO NOT TURN THE STOVE OFF) Take them out, put in the strainer and take the excess oil off the chicken. Put the chicken back into the hot oil and deep fry again for about 6 minutes. Repeat step #6 and #7. Take the chicken wings out of the frying pan and discard the excess oil. NOTE: * THE CHICKEN GETS FRIED THREE TIMES, BUT IT WILL NOT GET GREASY OR BECOME DRY, IF WE DEEP FRY THEM ON HIGH HEAT. IT WILL BECOME VERY CRISPY ON THE OUTSIDE AND MOIST IN THE INSIDE WHILE THE CHICKEN IS FRYING, PREPARE THE SAUCE IN A NON-STICK PAN (USE WOODEN SPOON!) Heat up the Extra Virgin Olive oil and simmer the garlic for in high heat for about 2 minutes. Add the rest of the ingredients except for the Gochugaru (Red pepper flakes) and toasted sesame seeds. Bring it to boil over low medium heat for about 20 - 30 minutes. The sauce will be thickened. Check the thickness with your wooden spoon (when the sauce is not liquidy or dripping from the spoon, it means the sauce is done). Then turn off the stove. NOTE: DO NOT DOUBLE THE SAUCE OTHERWISE THE CHICKEN WILL GET SOGGY WHEN IT SOAK IT SAUCE)
For vegetarians: Option A: Use any roasted nuts (pistachios, pecans, almonds, walnuts, etc) and mix them with the sauce. Spread them on the rectangle silicon tray. Wait a few minutes for it to harden. Turn it upside down on to your cutting board and cut them into bite pieces. Option B: Substitute chicken with Cassava (Yuca), Red Sweet Potatoes or Taro. If you use Cassava, Cut them 5 inches long and halved. If you use Red Sweet Potatoes or Taro, cut them in BIG AND THICK SLICE. The cooking process is the same as chicken. BE VERY CAREFUL when you mix them in the sticky sauce so you will not mash or crush the Cassava / Red Sweet Potatoes / Taro.
That's it! Hope you'll enjoy them as much as my family does!