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Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future.
The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.
I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.
I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.
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