Soy garlic (Left) and Spicy (Right) Chicken Strips
The chicken strips are pounded pieces of chicken breast double fried to a crisp. We definitely overdid it on the ordering, X-Large Chicken Strips…and X-Large Wings! You can tell how enthused I am about my Korean Fried Chicken.
The chicken bounty
Strips vs Wings. Hands down the wings were moist, juicy, crispy and a pleasure to eat. With the overload of leftovers, it was a great test to see what tasted better hours later or the next day. Both were still mouthwatering hours later. The strips were delicious the evening after and surprisingly still crispy which was a major bonus. There were jokes we would make little chicken sandwiches of the strips.
After researching online, I have found the recipe I plan on trying when I venture to fry in the apartment. Until then, expect more shameless visits to Bonchon.
- Canola oil, for frying
- 5 cloves garlic
- 1 1 1⁄2″ piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3⁄4 lbs.)
1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.