14 Jun '11, 2pm

@stephikeiron

A more recent style of fried chicken, the Korean style bon chon relies on a thick marinade that is glazed over the chicken once they are fried. This version has a spicy kick to it so feel free to substitute the red pepper paste with roasted garlic puree for a more subtle but flavoursome tweak. The yoghurt also allows a more crispy crust to be formed. Serves 4 Ingredients: 8 chicken wings, drumettes and wings separated (brined for 3 hours - see below for brining technique) Rice flour, for dredging Canola oil, for frying 1 cup yoghurt Ingredients for sauce: 2 tablespoons light soy sauce 4 tablespoons rice wine vinegar 3 tablespoons Korean red pepper paste (or you can use roasted garlic puree instead) 1 teaspoon Tobasco sauce 4 garlic cloves, minced 1 teaspoon ginger, minced 3 tablespoons honey 1 tablespoon brown sugar Ingredients for roasted garlic puree: 3 heads of garlic, ...

Full article: http://food.insing.com/recipe/korean-style-bon-chon-chick...

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