Nov 19, 2020, 19:47
Wow, this is definitely the best Korean Fried Chicken recipe we have tried, AND these really taste like the genuine Bonchon restaurant chicken! You nailed it, Top Secret Recipes!
I made a couple of adjustments, including: dry brined the chicken (sprinkled salt on all sides) and let sit in fridge for 30-60 minutes then patted dry with paper towels before the dredging in flour; made a 1/2 cornstarch, 1/2 flour mix for dredging; used cold, sparkling water in the batter; reduced the cook times, as my wing pieces seemed too small for the times given. Super crunchy, and the flavour of the sauces was perfect and spot on!!
Aug 26, 2020, 21:50
I made these for dinner tonight, and WOW! They were amazing! I'll also be using the sauce for chicken bowls. Thanks, Todd!