In this Bonchon-style Korean fried chicken steaks recipe, pounded and lightly seasoned chicken is dredged in flour, dipped in batter, fried twice and brushed with sauce. This is an updated recipe with new photos and a video added right in the recipe box below.
Bonchon traces its origin in Korea and its famous fried chicken, bone-in or boneless, is coated in a thin batter before it is fried. This style of cooking fried chicken steaks is not, by any means, unique to Korea and Bonchon. There is a stall at the Shilin Night Market in Taipei called Hot Star Fried Chicken that sells crispy fried chicken steaks wrapped in paper. The queue is always long and happy customers have provided raving reviews all over the web.
In Japan, there is tebasaki chicken, a personal favorite.
While all three — Bonchon, Hot Star and tebasaki — are fried chicken with a crisp coating, the seasonings (generally added after the chicken is cooked) vary.
In this deconstructed Bonchon-style Korean fried chicken steaks recipe, the thigh fillets were pounded, lightly seasoned with salt and pepper, dredged in flour, dipped in a light batter and fried twice.
Yes, twice. Tebasaki is cooked in the same way. Fry the chicken at medium heat the first time, cool then fry a second time over high heat until lightly browned. Then, the cooked fillets are brushed with glaze. The twice-fried technique prevents the glaze from turning the crisp coating soggy.
Bonchon-style Korean Fried Chicken SteaksPrint Pin
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 teaspoon grated ginger
- 4 tablespoon honey
- 2 tablespoon lemon juice
- 4 tablespoons gochujang (Korean spice paste)
- 6 chicken thigh fillets (with or without skin), each cut into two pieces
- salt and pepper
- ¼ cup all-purpose flour
- ¼ cup tapioca starch or corn starch
- enough cooking oil for deep frying
- Make the glaze by mixing together the fish sauce, soy sauce, ginger, honey, lemon juice and gochujang. Microwave until simmering. Set aside.
- Wipe the chicken fillets dry with paper towels.
- Using a kitchen mallet, pound the chicken fillets to a quarter inch thickness. Sprinkle with salt and pepper.
- Sprinkle flour on chicken; shake off excess.
- Mix the starch with enough water to make a thin paste.
- Heat the oil to medium.
- Dip each chicken piece in the paste and fry for one minute per side. Transfer to a rack and cool for five minutes.
- Turn up the heat to high. Fry the chicken pieces for about three minutes per side or just until golden. Move the cooked pieces to the rack.
- Brush the chicken with the prepared glaze.
- Rest the chicken for two minutes and brush with glaze once more.
- Optionally, brush glaze on the chicken a third time after resting for one minute.
- Serve the Korean fried chicken steaks immediately.
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