Food Hack: BonChon Soy Garlic Chicken Wings

By Mikka Wee/June 25, 2013


Korean double-fried chicken has been (and still is, actually) a popular food trend here in the Philippines. Its widespread availability has converted a lot of fast-food junkies into happy chicken campers in search of that “different”
kind of crunch (with that crazy good chicken skin in tow).

Bonchon Soy Garlic Chicken1

Generously shared with us by Sandara Park’s kin, Korean fried chicken is so good that there are days when I just find myself craving for its greasy, oily, crunchy, salty-sweet goodness. Unfortunately, for anyone stuck at home or at the office, having it delivered runs the risk of unduly affecting its crispness, temperature, and the overall double-fried chicken experience.

Bonchon Soy Garlic Chicken2

To remedy this fried chicken tragedy, we at attempted to recreate the Soy-Garlic Wings of none other than the Korean fried chicken place that started it all, BonChon! Using wings from Bounty Fresh, we fried these babies twice to get that signature crunch, and generously basted it with our very own Soy-Garlic marinade.

Like Bounty Fresh on Facebook and follow Bounty Fresh on Twitter and on Instagram. Check out more of Bounty Fresh’s recipes in their Chicken Dish Collection.

Food Hack: BonChon Soy Garlic Chicken Wings

Total Time: 20 minutes
Yield: 4 servings

Ingredients: Double-Fried Chicken

  • 1/2 kilo Bounty Fresh chicken wings
  • salt and pepper, to season
  • 2 cups cornstarch

Ingredients: Soy-Garlic Glaze

  • 1/4 small onion, shredded
  • 4 cloves garlic, peeled and minced
  • 1/2 cup light soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 1-inch ginger, peeled and shredded
  • white sesame seeds, for garnish


  1. Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry.
  2. To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
  3. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.






Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

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  • Carla

    What’s the haccuracy rating? I WANNA MAKE THIS TONIGHT!

    • Mylene Chung

      We’re still revamping our haccuracy banner! Will update it tonight!:D

  • Corn julio

    What do u mean by flash fry?

    • hehehe

      First, make sure your oil (enough to deep fry) is very, very hot. Then, plunge the just-cooled wings (it should be about room temperature or a bit cooler) for about thirty seconds or so, just enough for the skin to become extra crispy.

      Cool meat + uber hot frying oil + short cooking time = crispy outside, juicy inside.

      • Deena Montillo

        Our deep fryer goes to 400 degrees without burning the oil. What temperature do you recommend? What kind of oil do you and Bonchon use for deep frying?

        • skeptic

          Almost-smoke point hot. It depends on the oil you are using. Am not sure about the exact temp because I just gauge it by sight and feel. I use vegetable or palm oil (because it’s cheap), but fast food joints often use canola oil.

  • tastenoevil

    What’s the Hackurracy?

    • Geh

      Probably a measurement of how close a hack is to the original.

  • Geh

    I bought mirin last week and I’m almost halfway through it. If all goes well, this recipe would probably double my kitchen’s mirin consumption. 🙂

  • Euric Lumanog

    hey mye, mika. i’m a fan of your site! please do the hack for the spicy version!!! also, the chops. how do they make those??? hahaha great site! keep up the good work fellow ateneans!:D

    • Mikka Wee

      Hey hey, Euric! 🙂 awww, thank you!!! Okay, we’ll add it to our idea list! 😉

  • PoloEnriquez-Arsenal

    I was about to ask, ‘what’s next in the Food Hack cart?’. Great item as always!

    • Mikka Wee

      Thank you! 🙂 We have another one coming out soon! 😉

      • adrianpriestly

        hey i mikka, When please update soon im forward for your “coming out soon. this one is awesome!

  • Kel Dela Paz

    for the spicy version I think its the same recipe but with a hint of gochujang (korean chili paste)

  • pilar

    Thank you food hack gods! I am in soy chicken heaven! Will try it this weekend. 😀

  • Thanks for this! Although sometimes, when we’re feeling a bit lazy, we go the McCormick way. Haha! The Soy Garlic version can pass up as Bonchon too 🙂

  • Lesly Bries

    Thanks for this! No need to deal with losing crunch over delivery time. <3

  • cutedoc

    a must try=)

  • MM

    Where can I buy mirin? 🙂

    • marish

      any grocery from rustans to sm

  • R

    My boyfriend tried out this awesome food hack 🙂 Check out his cook through here:

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  • Peter Paul Lenaming

    Substituted Mirin with Soju as I had it on hand. Turned out great!

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  • Nico

    I hope that you can post a recipe of Bon Chons’ chapchae.

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  • hhhThe person who makes it, se

    can we make it with no mirin?
    what other alternatives?

    • Arnie Batungbakal

      white wine, the sweet kind, or sugar plus watered-down white/clear vinegar

    • Tiffy

      also rice vinegar or Marsala works out

  • adrianpriestly

    Please help to provide recipe for Mirin replacement. this is awesome recipe but i would like to make it super awesome for my other muslim friends too. Thanks – GREAT job!

    • aicee

      We tried using C2 – Apple. And it tastes even better. 🙂

  • yummyBUTsalty

    what brand of light soy sauce would you recommend? because mine turned out too salty, and i know that some brands have different levels of saltiness.

  • Jan Angela Maravilla

    How can I make this recipe into the spicy version. Should i just add the korean red chili pepper paste with the ingredients you used for the sauce? Thanks

  • gnalee

    I just made this tonight and I’m going to have to say this recipe is not very good. There is WAY too much soy sauce in it and it overpowers everything else.

  • charmedfairy

    too make it tastier, il air dry the chicken for few minutes so the marinade wouldnt flow and would stick to the chicken pieces. marinade: soy, chopped garlic and onion.
    for the glaze, i use similar recipe as above but i use honey instead of cornstarch-soy mixture.
    For spicy variation, i use either Sriracha Hot Sauce or UFC Cook N Dip. I dont suggest using Tabasco and the lilke.

    If you have no Mirin nor Apple Cider and so excited to try this out you may use a regular vinegar.

  • twinkle

    Was so excited to try this recipe but turned out way too salty also!!!!! Might have to halve the qty of soy sauce in this recipe!

    • Lei Z. Buffler

      or add more water but yes way too salty.

  • Amanda

    what temp and how long do you fry the chicken?

  • John Eu

    i tried this recipe and it’s really delicious,, not the same as bonchon’s taste maybe because i used regular soy sauce and rice wine vinegar (that’s what i have in my kitchen :P) ,,better to taste the mixture first before applying it to your fried chicken. you might need to adjust its saltiness or sweetness 🙂 will serve this to our cafe:)

  • Mary Kerrigan

    I used cooking sherry instead of the mirin. I also added about a teaspoon of sesame oil after the glaze was cooked and I strained the glaze. I made this with chicken thighs instead of wings. It was absolutely fantastic. I would think you could just leave the mirin/wine out altogether. To those who said there was too much salt – I agreed when I tasted the glaze with a spoon, but if you just brush on a thin layer of the glaze on the cooked chicken it’s perfect. Thanks for this recipe!