“Bon Chon” Chicken
I love bon chon, everything about it. It’s the perfectly seasoned, crispy saucy treat. This was an excellent accompaniment for the Krab and Cucumber salad, because it is sticky, hot and sweet versus the cool, crisp fresh flavors in the salad. You will never believe just how easy it is to make!
2 large chicken breasts
1 cup cornstarch
4 cups of canola oil (Or as much as you need to deep fry the in a medium sized pan)
3 tbsp. go chu jang
2 tsp. sesame oil
2 tbsp. chopped garlic
1 tbsp. chopped ginger (the jarred stuff is fine here)
2 tbsp. honey
3 tbsp. rice wine vinegar
2 big squeezes of sriracha sauce (optional but we used it)
2 tbsp. toasted sesame seeds (optional)
3 green onions, green part, sliced thin
Slice chicken breasts into small pieces. Use meat tenderizer (meat mallet) to pound the chicken thin.
Heat oil in medium pan to approximately 375 degrees.
Put cornstarch in a large Ziploc bag and add chicken a few pieces at a time. Shake to coat the chicken. Shake off the excess and place in the hot oil, AWAY from you. Cook 5 minutes or until golden brown, remove carefully with tongs and place on a paper towel lined plate.
In a large microwave safe bowl add all of the ingredients except for the green onions and sesame seeds, and stir. Microwave for 30 seconds and stir again. Toss chicken to coat and finish with green onions and sesame seeds.
This recipe blew my mind because I always thought bon chon was super complicated because of that twenty minute wait! You can change the sauce up or pick up any delicious bottled sauce, even plain old American BBQ sauce would be delicious on these! We dipped ours in a combination of Greek yogurt and Kewpie (Korean) mayonnaise to tone down the heat, but it was utterly delicious!