If there’s one food I’ll eat for the rest of my life, that would be fried chicken. When I was a kid, I would always had to have the drumstick. Now, I’m in love with chicken wings.
So when I read last year that there’s a place that serves mean fried chicken, I had to try it out. So after obsessing much with BonChon chicken, I was finally able to satisfy my appetite with their chicken wings. And they were good.
Although I think it was overhyped. Chicken Joy tastes better! Haha. I mean, yeah, the flavor profile is somewhat new to most people, but I think it’s just because of the sauce. If you strip the chicken off the sauce, what you’ll have is just a bland piece of a crunchy chicken wing. I have to give it to Bonchon though for the crunchiness of the wings. They stay freakin crunchy even after 30 minutes with the sauce. Plus, I find them expensive too! At first, I thought P375 for 12 pieces was okay. But they actually separated the mini drumstick and the wing, so what we actually had was 6 pieces of wings. That’s almost 3 kilos of wings for P375 actually.
All in all, my Bonchon experience was nice. Thanks to buddies Arjay and Joan 
I was just expecting more from them coz of all the hype I’ve read and heard bout them.
So my quest for this Korean delight did not stop there. I knew I had to learn a recipe similar to Bonchon. Through research, I found out that their fried chicken is actually just Korean Fried chicken and found hundreds of recipes online.
It is just a simple fried chicken recipe. The main difference is the re-frying. This vital step gives the fried chicken the crunch that makes a Korean fried chicken.
So after going through dozens of recipes, I settled for Andrea Nguyen’s recipe, and this, and this I combined these three recipes for my ultimate Korean fired chicken.
Forget Bonchon! (What Bonchon?) This one’s better!
KOREAN FRIED CHICKEN
Chicken Seasoning
Most recipes just call for salt and pepper for the seasoning, but for me, it is better if you season the chicken well so that you will have a succulent piece of chicken wing even without the sauce.
- 6 pieces chicken wings, drumstick and wing part separated (12 pcs total)
- 1/2 T minced onion
- 1/2 T minced garlic
- 2 T soy sauce
- salt and pepper to taste
Breading
- 1 /2 c all purpose flour
- 1/2 cup cornstarch
- 1/2 cup rice flour
- 1/2 T chicken powder
- salt and pepper to taste
Directions:
- Season chicken with onion, garlic, soy sauce, salt and pepper. Marinate for at least an hour or overnight
- Prepare the breading by mixing well all the ingredients. Set aside.
- Heat enough oil to deep fry wings in a pan (or large sauce pan). (Most recipes call for 350˚)
- Working in batches of 6-8 pieces, toss flour mixture into the wings to evenly coat each piece.
- Deep fry chicken until golden, 6–8 minutes.
- Drain on paper towels and rest chicken wings for 2-5 minutes.
- Re-fry chicken until crisp, about 6–8 minutes more.
- Drain again.
- Toss chicken wings in sauce.
Sauce
Ingredients
Of the recipes I found online, there are basically two types. The Soy-honey glaze and the ketchup-chili sauce. I’m not really a fan of spicy food so the ketchup-chili sauce is out of the equation already. But then again, I love fried chicken with ketchup (better than gravy!) So I had to somehow include it in the recipe. It was a pretty bold risk for me to combine the soy-honey glaze with ketchup coz I really do not how the two flavors would combine. The risk paid off well coz the result was amazing!
- 1/4 cup soy sauce
- 2 T honey
- 2 T brown sugar
- 2 T Chinese cooking wine
- 1/4 cup water
- 3 1-inch wide ginger coins
- 1 T finely minced garlic
- 1/4 cup ketchup
- 1 T hot sauce
Directions:
- In a bowl, mix soy sauce, honey, water, Chinese cooking wine, and brown sugar. Set aside.
- In a small saucepan on medium heat, saute garlic and ginger for 2 minutes.
- Pour in soy sauce mixture and simmer for 10-12 minutes until sauce thickens.
- Remove from heat and add in ketchup and hot sauce.
- Stir to evenly mix the sauce.
Real finger lickin’ good!!!
3 hours after frying and 30 minutes with the sauce, it’s still has a crrrrunchy skin and moist flesh inside!
I couldn’t help it!!! After the taking photos, I gotta have at least one more piece!
An yes, after the shoot, I finished the remaining two more pieces! Finger lickin’ good! Oh wait, that’s for the other KFC! 
Enjoy!
Found you through tastespotting! These wings look and sound absolutely delicious. I will most definitely be giving them a try. Great blog =)
Thank you Jimena! Yes, they are yummy and so easy to make! Just be patient with the frying coz when I made them, I already wanted to them right after the first fry. Re-frying them them is worth the wait!
Those look so tasty! I’m sure I’d love the sauce, but my husband isn’t very adventurous, so I think he’d probably enjoy them with just the breading.
Thanks Jenn! That’s also what I did. Half was served without the sauce coz my Grandma might like ‘em. But she did and I saw her dipping her pice of chiciken wing into the sauce!
We tried it and it works! We didn’t get to use Chinese cooking wine though since we didn’t have in stock, but everything else was right ! (I heard that gin is a good substitute for the wine, but it will be tried the next time) Actually with the recipe and the breading, I believe you can even make for 18 pieces
From initial taste, it actually is mroe similar to Manang’s Chicken that is found in Mercato Centrale
And that is good because I love that more than Bon Chon 
! Thanks for sharing this recipe!
Hi! I haven’t been to Mercato Centrale; been wanting to go there but just couldn’t find the time. I will try Manang’s Chicken if I go there, how’s the price though? I love good fried chicken, but I hate it when it’s overpriced
Thanks for heads up and for visiting Talentadong Chef 
hello! i just want to ask if after frying the chicken the second time, should i let the chicken soak in the sauce for a few minutes? thank you!
Hi! I suggest you toss the chicken with the sauce just before serving so as to retain the crunch for a longer time . Though I don’t see anything wrong with letting the sauce soak for a few minutes
ok. thank you!
[...] For this we would like to credit the inspiration of this recipe to The Talentadong Chef. Without it, this post would probably be something close to a disaster from trial and error. It very much mimcs the recipe. If you need to follow it religiously, the link is here. [...]
hi! just found your recipe surfing the net this morning. The chicken looks soooo good! Can’t wait to try it. : )
Thanks! Yes, please do try it. I served this recently on my birthday and everyone loved it!
thank you. very nice recipe. sauce tastes great.
You’re welcome! I’m glad you liked my recipe! Enjoy!
This is sooo awesome. What a great recipe! It’s really crunchy and flavorful.
Thank you!
This is a great recipe. We had it for dinner. I wasn’t very successful on making the skin really crunchy, guess that’s my fault. The taste is great and the sauce was great. Thanks for sharing this
my husband is requesting another serving.
Wow, thanks! Glad I could help
PS
The skin crisps up real good, maybe more frying time?
Hi! This might seem like a ridiculous question but I really don’t know if the capital T stands for tsp or tbsp! Haha! Would u mind helping me out?
great recipe! Just found you this am 
thanks!
Hi!
T is for tablespoon. Thanks for the visit! 
Hi! Had my first Bon Chon experience in Il Terrazo this evening…Gosh, it had long lines (just the hype? i dont know)…I like the crunchiness of the chicken and I agree that when you remove the skin — it’s just plain and bland…my other friend like it though…I find it not “malansa”…just plain, bland and clean taste..I want to try this again but I got traumatized of the “poor service” — i don’t know what happened,…we got our chapchae after 30 minutes!!!! as in we’re done with our chicken meals…and just have to wait for our chapchae order…I would definitely try your recipe …I think it’s really that good!!! as I need to get over my “bad experience” for a while…but hey, honestly, i think i’ll just have to try their other stores…
Hi! I had my Bon Chon experience at GB1 and it was excellent. If I’m not mistaken the Il Terrazo branch is the newest in the country so I guess they are still on soft opening-mode.
A lot of people agree that without the sauce, their fried chicken is bland, that’s why a lot love my version of Korean fried chicken.
Also, I’ve been hearing great reviews about Manang’s Chicken over at Mercato Centrale. Maybe we all should try it too
Thanks for the visit
Hi Ken,
I’m an edit assistant at Kimchi Chronicles, a Korean food program on PBS. We’d love to feature one of your recipes on our blog, if this sounds like something you’d like to participate in, please email me.
Best,
Christine
Hi Christine! Yes! It’ll be an honor! Thank you so much and Happy holidays
looks good except for the fried chicken (without sauce), it seems dry on the outside but i guess that is where the ‘special’ sauce comes in.
i have yet to try this recipe. thanks!
Hi! Yes, they are good
The fried chicken in the picture looks dry coz they’ve been on ‘stand by mode’ for hours before I got the chance to take pictures. But no worries, fresh from the fryer, the wings are juicy and succulent! 
Thanks for dropping by
Do you recommend a specific brand of ketchup or soy sauce for this recipe?
Hi. If you are from the Philippines, I’m using UFC Banana ketchup and Silver Swan soy sauce. But I guess any brand will do
I’m going to give this one a try! Thanks for sharing.
Hi Lerry! You’re welcome and thanks for the visit! Enjoy your fried chicken!
[...] Glazed Korean Fried Chicken (from Kiss the Foodie) [...]
Can I not include Chinese wine? what can be agood substitute for it?
Hi Dannica! Gin is the best substitute
I was extremely pleased to discover this great site. I want to to thank you for your time for this wonderful read!! I definitely loved every part of it and i also have you bookmarked to check out new stuff in your website.
talentadong chef, im here in the middle east and i counldn’t find chinese wine and gin here, what’s the other substitute for this?i have vodka, haha, but seriuosly whats the best sub for this? and also kailangan po bang i toss ulit sa breading kapag i second fry na?thanks a lot!!
Hi Riyah! I haven’t really tried any substitute coz I always use chinese cooking wine. I guess ay other cooking wines will do. Not really fond of vodka, does it taste like gin? Maybe, just maybe… we can try that too! How else will we know right?
Haha! No need to add more breading. Just let it rest for a while then deep fry again! Enjoy! And let me know how your “vodka-infused sauce” turns out!!! 
Tried this recipe last night. Super finger lickin good nga! Big hit sa buong pamilya. I didnt get to use rice flour for the breading because it was the only thing that wasnt already available in the pantry. I guess that could have made the skin crunchier. Nonetheless super sarap pa rin. Ayan nag crave ulit ako. Thanks for the recipe
Thank you! Glad your family enjoyed the recipe! Yes, the rice flour adds a certain crunch sa chicken
Luto ka pa ulit! Actually, pwede ka gumawa ng mas maraming sauce and itago lang sa fridge, di ko nga alam ang shelf life niya. Also the recipe works equally good with pork. Try mo din next time 
give me some!!
You know where to find me J!
nice blog. =) enjoyed reading the comments. and very excited to try one of this later after my work!! =)
Thank you! Enjoy and lemme know how it turns out
thanks for all of the recipes!!
)
You’re very much welcome! And thank you too!
I will cook this for my son’s birthday but i have a couple of questions first.What are garlic coins and chicken powder and where do i buy them?tnx.
Hello! What I meant when I said ginger coins is that the ginger was sliced into a coin-like shape, or small discs. But you can use grated ginger also. Chicken powder is readily available in supermarkets and groceries here in the Philippines. If it is not available, you may substitute it with garlic powder, or any all-around seasoning powder, or even not include it at all. Enjoy and a happy birthday to your son!
Hi! I have tried making my version of Bonchon fried chicken ‘coz I can’t see the point why people love it. As you say, the meat is bland and its just the sauce. I have made mine marinating the chicken in calamansi juice & fish sauce only. I made the sauce using soy sauce, tomato ketchup, honey, and a little bit of oyster sauce. It was close but something’s missing. Looking for some ideas I stumbled upon your blog. I’ll definitely try this. I missed the double frying! Is that why my chicken did not retain its crispiness? Where can I buy rice flour & chinese cooking wine? Is it pricey?
Hello! Rice flour and cooking wine are available in most supermarkets, I buy my supple in Puregold. Be careful though, rice flour is different form glutinous rice flour. So be sure to check the label.
I’ve experimented with other ingredients and gin can work as a substitute to cooking wine, and camote starch for rice flour.
Yep, the double frying technique is the ‘secret’ for the extra crispy fried chicken.
Personally, I prefer banana ketchup over tomato ketchup in the sauce. Maybe, you need the zing of ginger in your sauce, so try adding that as well on your next try. Enjoy!
what does T means? tablespoon?
Tep! Tablespoon
im sooo excited to try this one!
Go! Have fun cooking!
Hi Chef. I have yet to try your recipe. We have recently put up a small food business. My hubby and I love cooking. We’re finally living our dream. Anyway, My korean chicken is also a crowd pleaser but thing is, it becomes easily soggy. i will definitely try your recipe. Looks great. Thanks so much for sharing it. Cheers!
Thanks! All the best with your food business!
substitute for chinese cooking wine?
You may use gin
hi, i’m excited to try this.. we ate at bonchon lately and come up in my mind to try to cook their chicken. I’ve search it and found your site. i love cooking in a simple way.. hoping my hubby will love it..
i have a question, what would be the taste if there’s no chinese cooking wine? thanks for sharing your recipes!..
Hello. I have yet to try making the sauce without the chinese cooking wine, so I do not know the answer to your question
Chinese cooking wine really has no flavor on its own, but it helps enhance the flavor of the sauce so try to include it. If it is not available, you may substitute it with gin instead 
I was looking for a ” Batangas Lomi” recipe and after a dozen or so clicks found myself on your blog ( Serendipity! ) and was amazed at your cooking and visual creativity.Btw, on your Kabayan (Filipino Muffins) recipe picture, It made me smile when I noticed the “SM” logo on the wrapping paper that you used for your back drop
Just keep on Rocking and Cooking!
Hey there! Haha! Natawa naman ako that you noticed the SM logo! Sayang naman kasi the wrapper, di ko maitapon without using it first! Actually, most of my backdrops are wrapping papers from National Bookstore
Thank you for the nice words and for the visit!
Art need not to be expensive, as well as good food, plus you get to use the wrappers when needed
Hope you can conjure up an exotic “Pulutan” recipe whose ingredients are not expensive and readily available sa suking palengke. God Bless and keep on cooking!
Amen to that! And thanks for the kind words
Exotic pulutan? hmmm… As much as I LOVE food, I’m not a fan of anything exotic. The most exotic I could think of, that I’ve tried, is kuhol. KJ ako! Hehe. I don’t even like balut (haven’t tried, I’m scared). But I have a delicious Crispy Sisig recipe
I tried this last night. My bf had only tasted BonChon once and was craving it again..”but not as spicy” I followed the ingredients as noted, but instead of chinese cooking wine I used Sweet Cooking Sake. Don’t know if it was the same thing, but the sauce was PERFECT. I had to pan fry instead of deep fry, so my crispiness suffered a little but that did not stop my boyfriend from eating about 15 wings, he literally licked his fingers between each wing.
Thank you for the recipe, I will be keeping it and using it often.
Thank you! Sweet cooking sake sounds good too! Will try that also!
I already tried this recipe and it was goog,really.My only problem is the cicken is not crispy anmore when i poured the sauce.Any suggestion chef?
Thank you! If you double-fried the chicken, you wouldn’t really have such problem.
I guess, you can pour the sauce a minutes just before serving. Enjoy! 
Art need not to be expensive, as well as good food, plus you get to use the wrappers when needed
Hope you can conjure up an exotic “Pulutan” recipe whose ingredients are not expensive and readily available sa suking palengke. God Bless and keep on cooking!
I’m not much of a Sisig fan but I’m willing to try your Crispy Sisig recipe. I’ll be waiting for it! Who knows, your version of Sisig might make me a fan of our nation’s number one pulutan! Thanks and God Bless!
It could be a long wait! It’s a tedious job kaya minsan nakakatamad! Haha! But worth it! Hope I get the patience to make one
Hi! Is this spicy or hot for a kid’s taste? I would like to serve this for my nephew. Btw, what brand of hot sauce did you use? Im so excited to try this. Thanks!
I am not really a fan of spicy food so this recipe is very kid-friendly
Any hot sauce will do, I used a local brand here in the Philippines (Mama Sita’s) which is not that spicy compared to Tabasco. So if you’re planning to use Tabasco, I suggest, make it just half a tablespoon 
Hope your nephew likes this recipe 
Awesome recipe man! Me and my buddies luv it! We don’t eat at any chicken joints anymore.they juz request me to make these. Thanx a lot for posting this bro. Peace.
Thanks! Glad you and your buddies enjoyed the recipe! Cheers!
Thank you for sharing the recipe. I got it right on my 3rd try. My first try was salty, next it was spicy. I made a little adjustment on the amount of soy sauce and hot sauce and I got it just right.
You’re welcome! Thanks also for trying out my recipe!
[…] followers of my blog, I have already shared one of my favorite fried chicken recipes (here). This one’s equally good, even better, I think. Plus, it’s easier to make. The sauce […]