How to Cook Bonchon-style Fried Chicken Steaks
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Bonchon-style Korean Fried Chicken Steaks

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 9 minutes
Total Time 20 minutes
Servings 3 people
Author Connie Veneracion

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Although the chicken is initially coated with flour to make sure the batter sticks to the fillets, the batter is made with tapioca or corn starch. Wheat flour (the kind used for baking cakes) is not a good choice for making the batter as it does not provide the delicate crispness so desirable in this dish. What is an even worse idea is to add egg to the batter because egg and flour results in bread. So, since crispness is the goal, ditch any urge to add egg.
These boneless chicken fried steaks are already perfectly seasoned. However, if you still want a sauce to dip it in, simply mix together equal amounts of Japanese mayo and chili sauce.
Updated from a recipe first published on September 11, 2015.