Recipes Sponsored

Food Hack: BonChon Soy Garlic Chicken Wings

November 7, 2018

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 Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

48 comments in this post SHOW

48 responses to “Food Hack: BonChon Soy Garlic Chicken Wings”

  1. Carla says:

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

  2. Corn julio says:

    What do u mean by flash fry?

    • hehehe says:

      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 says:

        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 says:

          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.

      • Jen says:

        30 seconds? but wouldn’t it still be raw?

  3. tastenoevil says:

    What’s the Hackurracy?

  4. Geh says:

    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. 🙂

  5. Euric Lumanog says:

    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

  6. PoloEnriquez-Arsenal says:

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

  7. Kel Dela Paz says:

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

  8. pilar says:

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

  9. 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 🙂

  10. Lesly Bries says:

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

  11. cutedoc says:

    a must try=)

  12. MM says:

    Where can I buy mirin? 🙂

  13. R says:

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

  14. […] is a godsend for those of us who can’t afford to fly out each time we want some authentic Korean fried chicken. The arrival of IHOP, Japanese katsu restaurants Saboten and Ginza Bairin, French bakery PAUL, and […]

  15. Peter Paul Lenaming says:

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

  16. […] is usually double-fried then coated with a salty-sweet glaze. The infamous BonChon Fried Chicken (which we hacked by the way) is a great example of this kind of dish. Taiwanese Chicken, on the other hand, is spicier. It is […]

  17. Nico says:

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

  18. […] something I do regularly when I’m at home or whenever I camp out. I particularly like eating fried chicken wings and rice this way (I associate this with happy childhood memories, go […]

  19. hhhThe person who makes it, se says:

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

  20. adrianpriestly says:

    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!

  21. yummyBUTsalty says:

    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.

  22. Jan Angela Maravilla says:

    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

  23. gnalee says:

    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.

  24. charmedfairy says:

    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.

  25. twinkle says:

    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!

  26. Amanda says:

    what temp and how long do you fry the chicken?

  27. John Eu says:

    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:)

  28. Mary Kerrigan says:

    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!

  29. Jfdasdf says:

    the key to korean fried chicken is to actually use potato starch for the skin. gluten free as well

  30. […] Source: […]

  31. Jen says:

    what’s flash fry?

  32. Manny Aquino says:

    I’ve tried this using tempura batter. You get a more authentic Bon Chon crust. I coat the chicken with tempura powder. Then dip it in a tempura batter ( tempura powder with cold water ). First frying is 10 minutes. Second frying is 7 minutes. Deep fry is a must.

  33. Mark W. says:

    How about adapting for grilled wings? Would you still use the same ingredients?

  34. Jon Sno says:

    So does it taste like it?

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on