KFC – Bon Chon Chicken

I hope you find it tasty!

I have tweaked & tweaked a recipe based on the famous chain, Bon Chon Chicken. Not too spicy, not too sweet and definitely lower in fat than the alternatives.

Enjoy!

Ingredients:

(A)

24 Chicken Wing Pieces (cut off excess thick skin/fat)

1 Tablespoon of rice vinegar

1 Teaspoon of salt

½ Teaspoon of black pepper

4 Garlic Cloves (whole)

1 Small onion (whole)

(B)

Some rice flour/corn starch/potato starch for dredging wings

Olive Oil for frying

(C)

2 Tablespoons of Soy Sauce

4 Tablespoons of Rice Vinegar

3 Tablespoons of Koh Chu Jang (hot red pepper paste)

1 Teaspoon of Koh Chu Garu (hot red pepper flakes)

1 Teaspoon of Tobasco

4 Garlic Cloves (minced)

1 Teaspoon Ginger (minced & mashed)

3 Tablespoons of honey

1 Tablespoon of Dark brown sugar

Directions:

1) Clean the wings in cold water and then soak them in cold water for about 5 minutes, drain and repeat 2 times.

2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes.

3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook).

4) Drain the wings in a colander and then rinse with cold water.

5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more rice flour if necessary. Set aside.

6) Heat up the olive oil for frying.

7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.

8) Fry the wings until crisp & golden brown.

9) Drain wings on paper towel then put in a large mixing bowl with lid.

10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way.

11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you want, serve and enjoy.

Notes:

* The boiling process with “A” ingredients drains all the fat and cooks the chicken through so that frying time is reduced. It is also the reason why the skin of the chicken becomes paper thin and very crispy.

* This recipe is for medium “heat”. If you want full spice, omit the soy sauce, add in an additional Tablespoon of Koh Chu Jang & another 1 Teaspoon of Tobasco.

* Goes well with “Mul Kim Chee” or “Dak wan” and a side of coleslaw (shredded cabbage, carrot, white radish, apple…dress with Thousand Island Dressing or a yogurt based dressing).