Holy Mother of Soy Garlic Chicken Wings

Bon Chon is a Korean restaurant in Sunnyvale, CA,  and my former Mecca for the most delicious Korean fried chicken wings I have ever had.  Two or three times a year, I’d make a pilgrimage there for a box of six soy garlic wings with white rice.  I hardly ever left the parking lot without breaking into that box for at least one bite.

And now . . . AND NOW YOU CAN MAKE THEM in the privacy of your own kitchen so no one needs to know how many you eat!  Incredibly easy to make — easier than I ever imagined!  I truly thought that Bon Chon had some technologically complicated cooking appliance to produce these lacquered bites of paradise.

Thanks to a website called Taste with Tristan, my favorite chicken wings in the entire world are now within my reach.

So you HAVE to make these even though you think you won’t want to because you don’t know what they taste like, but I’m telling you that you will LOVE THEM!!!

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Recipe:

chicken wings (I only made 6, but the recipe is good for up to 15). Cut chicken wings into three parts, discarding the wing tips.

Batter:
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup water

Whisk batter ingredients in a large bowl until you have a very smooth, THIN, pancake type batter. I had to add a little more water. It should coat the back of the spoon LIGHTLY.

Sauce:
4 cloves of garlic, smashed
About the same amount of fresh ginger, smashed
2 tablespoons Gochujang Korean chili paste that is actually easy to find in Asian food sections of supermarkets
2 tablespoons soy sauce
1/4 cup honey
1 tablespoons rice vinegar
2 tablespoons water

Place the sauce ingredients in a small pot, and heat until the sauce is slightly reduced.

Enough canola oil to cover the chicken wings (I cooked mine in two batches)

Place one chicken wing part in the batter and allow excess to drip off. Once it’s stopped dripping place it in a pot of 350 degree canola oil. I cooked six pieces at a time — it depends on the size of the pot. Keep the heat up between 325 to 350 degrees throughout the cooking. Cook for 8 minutes, and then remove from the oil and place on a sheet pan with a cookie rack. Cook the next batch the same way.

While that batch is cooking, transfer the cook wings to a wire colander and briskly shake them to remove the craggy parts of the cooked batter. This is an important step in order to get the smooth finish required for a true Bon Chon wing.

Return the now smooth first batch back into the oil for another 8 minutes — (total time for each batch is 16 minutes — I know, right? but it works, and the long cooking removes most of the chicken fat). Remove the wings from their second fry, and place on the cookie rack. Immediately brush the sauce over the entire wing.

Prepare to enter nirvana. Eat them up!!!!

(Thanks Tristan’s dad!)

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