Bonchon Chicken, My Way

Ingredients for the Chicken:

Any Part of the Chicken (Wings, Thigh or Drumstick)

Cornstarch (Dry Dredging or if you want a thicker crumbs, you may opt to Make a cold batter with 1 Cornstarch:1 Flour)

Knorr Seasoning or Master Soy Sauce

Black Pepper Ground

1.  Massage Chicken with Black pepper ground and Knorr seasoning/Master Soy Sauce.

2. Dredge Chicken into Dry Cornstarch/Cold Batter, then fry. (Make sure you preheated your oil in very low heat, we don't want to burn our chicken  right away)

3. Strain Oil. Make sure the chicken won't get soaked with dripping oil, otherwise it will not be crunchy anymore. Set aside.

For Hot Chili Flavor Glaze: >>>>>>>

Light Corn Syrup

Thai Sos/Thai Sauce

Knorr Seasoning

Chinese Chili Sauce (Condiments from Chinese Restaurants/ or check out my Chili Sauce Recipe Soon)

For Soy Garlic Glaze: >>>>>>

Light Corn Syrup

Knorr Seasoning

Salt

Sauteed Garlic (Minced/Fine)

GLAZE

4. Mix all ingredients from the Glaze recipe in a pan, make sure you finalize the sweetness first before heating it.

5. In very low heat, wait until the sauce get some little bubbles on the side. Turn of the heat.

GLAZING THE CHICKEN

6, USING a BRUSH, glaze your chicken, coat all the sides and place it in a liner tray or a nice serving plate. (DO NOT DIP the CHICKEN on our glaze mixture)

7. Serve.

TIPS:

Deep Fry your chicken in low heat and longer time. We want to achieve the tenderness and the crispyness of the chicken.

Make sure chicken has already drain its excess oil before brushing the prepared glaze sauce.

I AM VERY SORRY, I DON'T USUALY MEASURE MY INGREDIENTS, I HOPE THIS STILL HELPS!