One of my chief gastronomical regrets regarding being away from Singapore has to be the inability to savor the soy garlicky goodness that is Bonchon; a Korean Fried Chicken place that saw more of me and Chuck than was socially acceptable.
Emboldened by this newfound geographic separation, I decided to whip up a batch myself using a combination of recipes from this video (perhaps tellingly, the first hit when you search for ‘Bonchon Chicken’ on youtube) and a Korean dish called Dak Kang Jung.
Seeing as how the pantry of my house is decidedly ‘healthy'(ish) I did substitute a couple of things, such as Coconut Sugar for Brown Sugar, Honey for Corn Syrup, and Whole Wheat Flour for the batter.
The end result was, ngl, pretty dang delicious. The sauce had just the right amount of sweetness with hints of garlic and ginger, and the chicken stayed really really crispy even after the glaze (the secret of which lies in the 10 minute fry / 2 minute pause / 10 minute fry rule).
Happy Happy Happy.
Now if only the boyfriend was here to eat it with me .