Soy Garlic Korean Fried Chicken Recipe KyoChon and Bonchon Chicken Style
HTML-код
- Опубликовано: 9 сен 2024
- Korean Fried Chicken inspired by the signature super light airy crispiness found in Bonchon Chicken and KyoChon Chicken! Brushed with yummy soy garlic sauce!
Korean Fried Chicken Brine:
3 lb chicken (1.3kg)
1½ cup milk (360ml)
4 garlic cloves crushed (about 1.5Tbsp)
7g sliced ginger
3 tsp salt (18g)
1 tsp black pepper (3g)
**pat chicken completely dry before coating!
Kyochon Bonchon Chicken style frying powder mix:
¾ cup cornstarch (108g)
½ cup flour (68g)
⅓ cup rice flour (60g)
1 tsp baking powder (5g)
2 tsp salt (12g)
½ tbsp garlic powder (5g)
½ tbsp onion powder (5g)
Kyochon Bonchon Chicken style frying wet batter:
take 1 cup of the above frying powder mix (140g)
add ¾ cup cold water (180ml)
*using cold water inhibits the development of gluten in the wet batter, resulting in a more light crispy crunch
Korean Fried Chicken Soy Garlic Sauce:
½ cup jin soy sauce 진간장 (120ml)
¼ cup mirin or sweet rice cooking wine (60ml)
¾ cup brown sugar (180ml)
2 tbsp rice wine vinegar (30ml)
2 tbsp corn syrup (30ml)
2 tsp toasted sesame oil (10ml)
4 cloves garlic minced (about 1.5Tbsp)
5g sliced ginger (don't cut too small to prevent surprise whole ginger bites when eating chicken!)
*reduce on medium-low heat. quickly reducing the sauce on high heat can cause the sauce to burn and taste a little bitter
(added CC subtitles for ingredients in the video)
It honestly took a lot of tries and many many ingredients tweaks to get the recipe just right.
Here are some tips to help! Pat chicken really completely dry and rest at room temperature for at least 30 minutes. Helps chicken cook evenly through and get crispier. Do not go heavy with too much frying powder and wet batter. Shake off excess, key is light airy crunch, not heavy thick crunch. Overcrowding the pot with too many chickens will cause the temperature to drop too quickly, causing soggy greasy chicken. Be patient and fry in small batches until the chicken's internal temperature is almost at 165 °F. The double fry is only to help make the chicken more crispy! Don't forget the double frying for at least 2-3 extra minutes after a cool down. Check if crispy enough and if not, double fry just a little bit longer to make sure it is completely crunchy crispy. It is a little tricky to maintain constant oil temperature on a stovetop rather than a fryer but is really important, be patient and careful! 😄
Here are some more tips and hints used here that really helped!
www.mashed.com...
Please like and subscribe for more, will really appreciate the support and I hope you enjoy!
www.youtube.co...
Feel to leave any comments, suggestions, or questions!
Thank you and hope you have a great day! =)
Did you create the Bonchon recipe?! I made this today and this is the exact replica of Bonchon chicken! Thank you so much for the recipe and your time for posting this!!! 💕💕💕
hahaha I wish because it took so many failed attempts to finally create this recipe. 😅Wow that is so awesome and encouraging to hear really thank you so much!! 😀😍😀
Thank you so much for this Ma'am. Been searching for this recipe 😋
The best bonchon style fried chicken! My family love them. Everyone needs to try this, highly recommended. Thank you for wonderful recipe. ❤️❤️❤️
Wow so happy you and the family enjoyed it and thank you for sharing it really made my day yay!! 😍😃😍
I like how she has garlic growing our of her pockets. I wish I did when I cook haha
I’ve been searching for bonchon style fried chicken and this is it. Hand down the best replica.
Wow I am so happy thank you so so much so encouraging!😀😀😀
This video is really well made and I loved the bloopers. Well done 👍
I have no doubt about crunchiness. I hear that so well. :)
Tested this recipe. My husband eat non stop. Although I have no garlic or onion powder its still taste good. The crunch really gets you.
This recipe is pure perfection!! I’ve tried several korean fried chicken wing recipes all became soggy once the sauce was put on, this recipe was the only one that came out just like I get in the restaurants. So so delicious. Thank you for sharing this recipe.
Probably cause you didn't double fry it after 5 or 10 minutes later of frying it maybe?
Yes I did double fry not that the recipes weren’t delicious it just these are so spot on to the restaurants, in my opinion it’s the airiness of the batter around the chicken along with the the very thin sauce, it melts into the wings instead of sitting on top.
@@marissaschilling3138 I know that even when Bonchon does not double cook it it gets like it. I had it happen to me where I ordered and it came out within 15 mins instead of 30 minutes cause they did not cook it and it was soggy n greasy when I ordered it at the restaurant.
Now that you mentioned that this recipe is perfect that I will have to try to make it at home. 🙂
Wow thank you so much for sharing it is so encouraging to hear I am so happy!!!😍😀
I miss KyoChon chicken soooo much! I will definitely try this recipe. Thanks for this.
You know that she is an expert at frying fried chicken when you see her using Cast Iron Pot ❤.
Omygosh! I tried this and it is good. Thank you coz I tried so many recipe and this is the one! My whole family loved it. 😍
Yay so so happy you and the family enjoyed it so much!! Really encouraging and made my day so happy thank you so much for sharing!! 😀😍😀
OMG THIS IS MY MOTHERS SECRET RECIPE TYSM!!!! I made this and surprised my mom with it!
Very good recipe, I reduced my sauce bit too much and it was syrupy but still good. There was a lot of sauce so I froze it to use next time. The batter was a bit too thick, had to add a bit more water, but it tasted great with a lot of crunch. Will definitely make this again. Thanks for sharing.
Lovely behind the scene footage and recipe is also nicely.
Thank you so so much! 😀😀
I made it earlier today for hubby. Totally forgot to buy baking powder and rice flour. So what I did is to just add a bit more cornstarch and it worked! It really tasted like Bonchon chicken, thank you so much! ❤ Even my hubby who isn't a fan of chicken liked it 😊
I love the style of the video hahaha
Yay thank you so so much!! 😀😀😀
I LOVE Kyochon fried chicken!! My whole family LOVES them. I will try to use this recipe one day. Thank you so much for sharing.
Kyochon chicken is so good good yay thank you I really hope your family enjoys! 😀😀😀
I bought some cheap fried chicken from Safeway and slobbered them with this sauce and turned out amazing. KFC (Korean Fried Chicken) are the best. . . .
Yay that is awesome to hear so happy you enjoyed it!!😀😀
Great recipe! My daughter loved it!
Thank you so much for making this video. It turned out well.!! I will definitely make it again.
Yay thank you for much for sharing so awesome to hear I am so so happy you enjoyed it!! 😍😀
Thank you for sharing this recipe. I tried this yesterday for iftar. It was delicious. After coating them with sauce, the chicken was still crispy. My family loved it! I substituted few ingredients since we can’t consume alcohol. Mirin = vinegar. Haven’t found any substitute for rice wine vinegar.
hyee so did u leave out the rice wine vinegar?
@@anissyuhadah1187 Hi, yes I left it out.
You can use apple cider vinegar
@@bradleychi3382 Thank you! Will give it a try.
Yay thank you so much for sharing I am so happy your family enjoyed it so much!! 😀😍
Sorry I have not personally tried but I think a small splash of apple cider vinegar can be a okay substitute too!
아하하! 치킨~.우리의 치느님.넘 사랑스럽지요 👍🏻👍🏻👍🏻
써자매쓰님:)
치킨은 사랑이죠💛
써자매쓰님의 치킨먹방도 기대할게요🍗
Absolutely delicious
Yay so happy thank you!!! 😀😀
Really taste identical
like15 왕 진짜 넘 맛나겠어요 영상 속으로 들어가고싶네용!
으네프레소님:)
오늘은 치킨이닭!🍗
영상시청과 소중한 댓글 감사합니다🥰
I love that you keep the parts where you made mistakes you're so cute 🥰 new fan!
Yay you are so encouraging thank you so much!! 😀😍😀
Hello Where can i find the recipe? I want to try it my kids Love's the chicken in bonchon..
감사하무니다! 복 많이 받으이소!!! 🙏⭐️
Just gained a new subscriber. I will be making these soon. Thanks 😊 keep up the great work... Also loved the bloopers you added at the end. Nice touch.
Yay thank you so much so happy you enjoy them 😅😀
This looks so good!!! I am so happy I found someone who made a video that closely resembles BonChon chicken! Can you also link the Korean ingredient products you used? I want to use the exact same products to make this myself🤗
Hello and yay thank you!!
ooo for the soy sauce, I definitely recommend using only exactly Sempio soy sauce!
For the other ingredients like rice wine vinegar and corn syrup, I think any good brand that is a okay like Chung Jung One, Ottogi or Beksul, which ever is one sale 😅😀
@@FoodSpoon Thank you so much!!! 🤗
I love the mishaps lmao! It looks so good
There are a bit to many mishaps behind the scene haha really happy you enjoyed them thank you so much! 😍😀
Dude... I'm gonna try making this 😲
Looks good 😋
Just tried it and it turned out rlly good, maybe not like bonchon but it’s similar and tastes amazing! I also didn’t do the milk bath but it came out delicious anyway, great recipe🥰
Also I tried multiple recipes before this one and this was the closest/best recipe to replicate that bonchon taste.
O yay thank you so much for sharing!
Phew trying to figure out the best recipe to recreate some bonchon like goodness at home was definitely super challenging!
So relieved and happy you enjoyed it thank you thank you really made my day!! 😍😃😃
@@FoodSpoon it’s only the best I can do given your trials and tribulations😅thanks for such an awesome recipe!
@@FoodSpoon Is there a written recipe for this? Scare I miss out the ingredients measurement.
Btw, is the syrup a must?
Luvvv ittt
Yay yay thank you so much!! 😍😍
Excellent job thanks for sharing
Yay thank you so so much! 😀😀😀
My fave fried chicken
Thank you for your recipe👍🙏🤩
맑은 기름에 치킨 튀겨지는 소리 정말 대박입니다!
이 새벽에 이어폰 끼고 이 소리를 듣고 있네요!ㅎ
으악 빠삭빠삭하니 넘나리 맛있겠는데요!ㅎㅎ
죽탄녀TV님:)
새벽에 치킨 튀겨지는 소리는 너무 고통스러울 것 같아요ㅜ
얇고 바삭한 튀김옷 입은 치킨에 마늘간장소스 듬뿍 발라 먹으면 핵꿀맛이죠!
댓글 달면서 저 또 먹고 싶어서 군침 도네요🤤
love the bts I always do that also,nowwatching you ❤❤❤craving
Yummy!
Yay thank you so much!!😀😀
Wow and mmmmm
Yay thank you thank you!😀😀
New subscriber here.
Cincha madhiketta...
Chalmokko sumnida.😂😂😂😂
cute 😀
hello thank you thank you! 😊😀
thank you for sharing
thank you for watching i hope you enjoyed it! 😀
Hi, I tried this recipe and it was very crispy and yummy.Thank you for this wonderful recipe❤❤❤ May I ask you a question about the substitution? Is there a substitute for corn syrup(may be healthier substitution)? What if I use honey instead,will it affect the crispy texture of the chicken?
Can you make the spicy one too? I tried this recipe sooooo goood!!!!
Yay I am so happy it was so yummy so awesome thank you thank you! I will try to figure out the spicy sauce version too soon hopefully! 😀😀
요리영상이 시원시원하군요
소솜 빵집님:)
영상시청 감사합니다.
오늘도 좋은하루 보내세요😀
legit!
yay short but definitely one of my most favorite comments thank you! 😃😃
Great! - thank you for sharing my favorite Korean fried chicken I will definitely make this, but please let me know where you buy your frying pot. Thank you again!
Hello and yay thank you for watching!! 😃
The frying pot used is a Lodge 5 quart cast iron pot. You can easily find them at a local supermarket store or here on amazon too! 😃
amzn.to/3n2KvYm
Didn't even catch the pot lol that shit is dope
I does looked like Bonchon- the beading and sauce brushing but the thing that I was expecting was the garlic and soy flavor/option
맛있게 보고 갑니다😆
네시오십분철학님:)
영상시청과 댓글 감사합니다.
오늘도 행복한 하루 보내세요😊
구독1000명 찍고갑니다ㅎ
영상과 내용이 너무 좋네요!
쉐프양님:)
영상시청과 힘이되는 소중한 댓글 감사합니다.
앞으로 더 맛있고 좋은 레시피 영상으로 찾아뵐게요😊
아이고 ㅎㅎㅎ 정말 맛나겠네
치킨은 사랑이죠🤎
오늘저녁은 치킨 어떠세요?😋
Sauce came out super salty
Lovely video and amazing recipe, i will try this.
your channel definitely deserves more subs. The shots are so clear and even the video editing is great 💗
Yay that is honestly so encouraging and awesome to hear thank you so much!!! 😀😊😀
Nice
the music tho....it's like for a community college promo.
Hi thanks for the video, the recipe looks great. I would like to comment that I think you could be a little better showing to the viewer what part of the recipe you are working on from the start. It should be obvious at the beginning of each part, this meant I had to spend some time working it out myself. I know for some it would be obvious but for myself an amateur this extra information would go a long way.
Hello and thank you so much for all the suggestions and help great ideas!
Figuring out this youtube video stuff and showing recipes has been a lot more challenging than imagined so I really do appreciate the help!!😀😀
loved the recipe! Thank you! Question on temperature of chicken for the first and second fry? Should the chicken be cooked to the full 165+ on the first fry?
Hello and thank you! Good question, the chicken should be fully cooked at 165 °F on the first fry. The second fry is only to give the chicken the signature extra crispy crunch!
Thank you 🙏🙏🙏🙏🙏🙏🙏
I’m eating it now
O I really hope you enjoyed it!! 😃😃
Do I need to use Jin soy sauce or can I use regular soy sajse
I'm sad that Kyochon closed it branches in my country. :'(
Hello I’m trying your recipe tomorrow and can’t wait to try it.. I wanted to know can it sit over nite in the milk bath or only 4 hours ?
Hello! I honestly have not tried over night but as long as you completely drain the milk and pat completely dry (really important for crispness!!), I think it will be okay! Really hope you enjoy!
Thank you I am currently going to start frying can’t wait to taste
That corn syrup makes the difference.
I did to try this. But instead of brushing them. Why not get a bowl and toss them in the bowl with the soy garlic?
Help help so what’s better potato starch or corn starch. This recipe seems legit so I’m going in on it for the corn starch but I know Koreans mainly use potato starch in most chicken recipes.
Hello!
Potato starch is definitely common in more traditional fried chicken and will be yummy too of course, but think corn starch goes a little better to get more kyochon/bonchon style crispy and light texture. 😀
Can anyone show me where can I get Jin soy sauce that she used? I saw many type of Jin soy sauce I couldn’t tell which one should I buy
Hi chef. Can help me answer some questions?
- First fry, do you fry the chicken until it cooked inside?
- During resting the chicken, do you wait for the chicken to cool down?
- Second fry, is it very quick over high heat?
- Before coating, the chicken has to be cooled down? Or still hot?
- can i dip the chicken into the sauce instead of brushing?
- Is the sauce hot or cool before coating?
I hv tried other recipe but once coated with sauce, the chicken is not crispy at all.
In this video, your chicken looks very crispy after coating. Pls help tell me so i can get the same results 🙏
Hello and no problem!
For the first fry, yes the chicken should be near completely cooked inside at 165 °F. The second fry should is only to help make the chicken more crispy!
After the first fry, rest the chicken to cook down for at least 15 minutes on a wire rack if possible. Resting on paper towels can steam up the chicken and can make it soggy.
The second fry is over 375 °F heat for about 2-3 minutes. Check if crispy enough and if not, second fry 1-2 minutes bit longer to make sure it is completely crunchy crispy!
Dipping into the sauce is okay right before serving and eating.
The sauce should be cool before coating so the chicken stays crispy!
Please take a look at the hints and link in the description for more tips and tricks.
I really hope this helps you and good luck! 😃👍
@@FoodSpoon thank you dear chef! I hv read the tips and also your reply. You are very kind to explain in details. I will let you know if this work out. Im planning to do a spicy sauce instead.
What is exactly type of Jin soy sauce did she use? Plss I want to know😅
Hi I was wonder is there any other substitute that we can use for rice flour ? I can’t seem to find one in the store near me.
Can I use any soy sauce like Kikkoman light soy sauce?
Can I use potato starch instead of rice flour?
Sorry I’m not really a cook so just starting. 😊
Hello! Kikkoman light soy sauce can work! It does taste different though and best to try with a little less and work up as the flavor is more strong!
I would recommend using rice flour here for the unique fried crispness. No need to apologize of course learning new yummy foods is great!
Is the flavor similar to kyochon/bonchon chicken? If it is I'm going to give it a try!!
Hello! After many many attempts to get the recipe just right, I definitely think the taste is a good yummy mix between the lighter side of kyochon and bonchon chicken!
Good luck have fun and I really hope you enjoy! 😃😃
rice wine vinegar 의 산도라고 해야할까요? 그게 국내 오뚜기 식초보단 약한걸로 알고있는데요. 국내 식초로 사용하려면 동량으로 사용하는게 좋을까요? 아님 줄여서 써야할까요?
짱꼬미님:)
국내 오뚜기 식초는 산도가 더 높으니 약간 줄여서 소스를 만드는 것도 좋은 아이디어네요.
맛있게 만들어 드시고 행복한 한 주 보내시길 바랄게요.
앞으로 더 좋은 레시피 영상으로 찾아뵐게요😊
Can i marinate the chicken overnight ? or just 4 hours
What is the storage life of its dip sauce please?
Hello I think up to a week the refrigerator will be a okay! But I think fresh has the best flavor 😀
Which rice powder did you use pls?
红糖是180g吗，红糖用毫升怎么称呢？
Hello there, is there anything to substitute the wine?
Hello! While the flavors will be different, I think this site offers some good substitute ideas for rice wine vinegar!
coastalwinetrail.com/rice-wine-vinegar-substitutes/
Can I fry the chicken without dipping them in the batter? I've made dakganjeong a few times already and I was quite satisfied with how crunchy they turned out just by coating them in potato starch
Hello and yes of course!
It definitely will be a different type of crispy texture, but I think it will be light and still very yummy! 😀😀
Do you refrigerate the sauce?
do you recommend specific sweet rice wine or mirin brand?
Hello! I think any good brand should be okay but I used Kikkoman sweet rice mirin here I believe it is good!
Can the soy garlic sauce be kept for later use?
Hello and yes up to a week in the refrigerator should be a okay! But I think fresh has the best flavor 😀
What kind of milk do you use
Yo trabajo en un bonchon jjaja 😁😁😁
so lucky yummy bonchon chicken everyday! 😀😆😀
What is mirin? Can u link me to that product? Thanks 🙏🏻
여기 현대빌라 B01호 간장치킨 한마리요~
딩동~ 배달의 민족!
주문을 확인해주세요 ◡̈
ㅋㅋㅋㅋ 오늘은 다 갔고.. 내일은 치퀸이닷!!
딩동~주문하신 간장치킨 배달왔습니다.
센스있는 댓글에 감사드리며 서비스로 하트 가져왔습니다💚
맛있게 드시고 앞으로 많은 이용 부탁합니다😁
What is mirin?
Hello! Mirin is a slight sweet and tangy rice wine!
미친 개맛있겠다 ㅠㅠㅠㅠㅠ
치킨은 사랑이죠🍗💚
오늘 야식은 치킨으로 갑시다!ㅎㅎㅎ
Great recipe! Can you send a link to the soy sauce you mention? Is there a substitute?
Hello! The soy sauce used for this recipe is called jin soy sauce 진간장. Maybe a very light soy sauce could be similar but it is hard to find an exact substitute because this has a unique light soy sauce slight sweetness to it. It can be found definitely in any Asian grocery market or here on amazon: amzn.to/3r1mkv9 Hope this helps! 😀
Can you use rice syrup instead of corn syrup?
Hello and yes! While just a little bit different, rice syrup will still add the sweetness and glaze to make the sauce yummy!
What pot is this?
Is there a substitute for Jin Soy Sauce? Can I use ordinary soy sauce?
Yes u can
Why milk?
감자전준 대신 옥수수전분? 🤔
옥수수전분을 사용하면 얇고 더 바삭한 식감을 즐길 수 있어요🍗😋
Can we reuse the milk for marinate the next chicken?
Hello! I think fresh milk will be always best! 😀
Is rice powder same sweet rice flour? Haha it's unclear but that's what my mom has in her kitchen.
Hello! Wow I am sorry, the ingredient list should have said rice flour, not powder ahh!
Rice flour and sweet rice flour are different though unfortunately.
Sweet rice flour will produce a chewy texture because it's made from a more glutinous "sticky rice" type.
For this recipe, definitely need just regular rice powder to make the crispy crunch.
I hope this helps!! 😃😃
@@FoodSpoon aww okay. I googled and it said exactly that. However, the Mochiko brand says it's gluten free. Normally I see people use it for making kimchi but I will keep this in mind or experiment haha. Or just stick to potato starch, flour, baking powder instead.
o just in case because I thought it was surprising but glutinous sticky rice doesn't actually have anything to do with gluten! both rice flour and sweet rice flour are all gluten free. 😃😃
@@FoodSpoon I ended up buying rice powder instead instead of using Mochiko sweet flour rice since it's used for more chewy texture. Will have to give it another go with rice powder and potato starch mix. Thanks! 😅
I learned a lot about rice flour here haha thank you and really hope you enjoy!😃
Can cornstarch be a substitute for rice flour? Thank you :)
Hello! The rice flour helps make a more airy lighter crispy texture! Just cornstarch is used in other fried chicken recipes so I think it will still tasty, but still a bit different😀
Hi, can i skip for mirin and wine? I wanna make the halal version..
Hello! I'm sorry unfortunately it will taste a bit different but can try a few substitutes such a dash of apple cider vinegar perhaps
How do you call Soy Garlic Sauce in korea?
Hello! Soy garlic sauce is 마늘간장소스 which translates to garlic soy sauce, or 소이갈릭소스 which is pronounced just like "soy garlic sauce" in Korea!😀