Welcome back to another cooking video.
Today I’m going to show you how to make
some really delicious chicken wings.
They are a Korean style chicken wing.
Now the first time I encountered these was
when I went to Thailand, I was on holiday
there with my girlfriend and I went to Bangkok
and we walked passed a restaurant and it had
a queue of like 50 people every single day
and it was just mad.
It was an entire system with a TV, with Korean
symbols on it and you didn’t know what was
going on, but eventually we got a table.
At the end of the day the restaurant was called
BonChon and they literally nothing leftover,
this was the end of the day.
They only had chicken thighs and you could
choose between two sauces, soy garlic or hot
and we chose both.
When they arrived oh my god, so tasty, it
was like the best chicken I have ever had
ever in my life.
And the hot one it was so spicy it hurt to
eat but you just kept eating it because it
was so darned tasty.
By the end I was like in tears, but they were
tears of joy because it was just so good.
We went there like two more times and then
when I finally came back home I started trying
to recreate this from memory and I’ve got
a lot of experience with Asian kind of sauces
and Korean style sauce, I’ve made a couple
in the past.
I feel like I got it pretty spot on but over
time I’ve been refining it looking on the
internet seeing what other people are doing
and right now it’s a really, really good
replica of it.
So I am here now to share with you.
Hopefully you enjoy this recipe, let’s get
cooking.
Let’s do this!
Alright so here I’ve got all my ingredients
to make my sauce.
I’m going to start off by taking 70-grams
of brown sugar and putting it into a sauce
pan.
125-grams of soy sauce followed by 80-grams
of mirin which is a rice wine, and 35-grams
of rice vinegar and 50-grams of water.
Now I’m going to take two garlic cloves
and just place them into a crusher and just
crush them in.
Now these are about medium size garlic cloves
and they weigh about 7-grams in total.
Just put that in there, now to add a little
bit of ginger.
I’m just going to peel it using a spoon,
it’s the quickest and best way to peel your
ginger.
Once it’s peeled you’re just going to
want to take a grater and grate some of this
into your sauce.
You’re not going to need much, about half
a teaspoon will do.
Just grate it until you’ve got the right
amount and just scoop that in there.
There we go and now I’m going to add half
a teaspoon of sesame seed oil, that was a
little bit too little I’m going to add a
little bit more.
There we go – great.
And I’m going to add half a teaspoon of
Gochujang Chile Paste, which is a fermented
chili paste from Korea.
And after that I’m just going to sprinkle
a little bit of cayenne pepper in there, do
this to taste, however spicy you want it you
add more.
I’m going to whisk this together and you’re
going to want to start cooking this.
It’s going to need about a half hour to
start to develop the flavors.
In the meantime I’m going to take cornstarch,
place it into a bowl and add an equal amount
of water and you just want to mix it in.
The reason for mixing it here is because if
you add cornstarch to hot water it will clump
up and it will make a mess and you’ll never
be able to get the clumps out.
But this way you create a slurry which easily
assimilates into the liquid.
The point of this is going to thicken your
sauce, so you want to take one tablespoon
at a time and just mix it at the end of cooking.
You’re going to need about three to four
tablespoons.
So just keep adding it until you get the right
consistency of a thick sauce.
To check if you have the right consistency
you’re just going to want to take a spoon
and dip it in and then on the back you just
run your finger across and if the line stays
then it’s the right sauce consistency.
Now you’re going to want to leave this on
the side to cool down and use it later.
Now to prepare your chicken wings, just take
your chicken wings and cut them up through
the joints here and here.
You can easily just cut through the cartilage
just swiping through in one single motion
if you know where it is.
Now if you don’t know where to cut just
take a chicken wing and where the corner is
here just make a small slice and then just
put out the wing like this and then in between
the two bones you just cut.
This is especially good if you have a blunt
knife it’s the better method for that.
Again just do a small slice here and pop out
the joints and then just cut in between.
Now the method I showed before is way quicker
and way more efficient so try and learn that
one.
Now you’re going to end up with three pieces
of chicken.
Here this little winglet you’re not really
going to need this, you can make some chicken
stock out of this.
Just throw it in the oven with some vegetables,
grill it and then add some water and a delicious
stock.
This is what you’re going to need right
here, these two beautiful little pieces of
chicken are going to make your delicious chicken
wings.
Alright moving on to the batter, you take
150-grams of tempura batter mix and just throw
it in.
I’ll add a link in the description below
for this.
And you add 60-grams of cornstarch, this is
going to make it very, very crispy.
And you add 8-grams of salt, followed by an
optional 10-grams of Shichimi, which is a
Japanese spice mix, and just mix this all
together.
Now you’re going to need 240-grams of water
that’s about 240-milliliters.
You just mix it in like that until you get
a sort of cementy sticky consistency just
like this.
It’s a very, very sticky battery.
Okay great, that’s perfect.
Okay now you drop your chicken wings into
your batter mix and just turn them around
until they’re fully covered in the batter
mix, just make sure they’re submerged in
that batter mix, just like this.
And once that’s done just pull them out
onto a plate so that the batter can just slightly
run off.
You don’t want an excessive amount of batter
on them, just enough to cover them lightly.
Okay so once you’ve transferred them to
the plate then you’re going to want to transfer
them into your deep fryer.
So you take them and slowly put them in so
they slightly cook and then drop them.
You’re going to want to put them in a deep
fryer at 190-degrees Celsius, and don’t
overcrowd the deep fryer.
Put six or seven pieces in there and after
one minute you pull it out.
At this point you just want to make sure they’re
not stuck to the bottom, so you just loosen
them up and you’re going to want to leave
it to rest for one minute and in this time
it’s still going to continue to cook because
the chicken pieces are very hot so they’ll
cook a little bit more lightly than they would
in the deep fryer, and this is key.
After it’s rested for one minute you drop
them back into the deep fryer for another
two minutes of cooking, and in that time the
deep fryer has had time to reheat so it’s
going to be very, very crispy and hot fried.
Once it’s done cooking you just take it
and place them onto your paper towel just
so the oil can run off, and you just let them
rest for a little bit to cool down.
Once they are cool enough take a Ziploc bag,
just like this and transfer your wings into
there like so.
There we go, and once they’re in there you’re
going to want to add a couple spoons of that
delicious soy garlic sauce you made at the
start, just two or three spoons will be enough.
You don’t have to overdo it.
Once you’ve got that in there just pull
up your bag and then just massage the sauce
around until it covers all those chicken wings
in a delicious coating of that sauce.
Once that’s done you just take a plate and
Voilá, there you go Korean Style Chicken
Wings, and these are finger licking good.
I mean awesome!
Enjoy!
Alright so there we go, now you know how to
make the most delicious BonChon Korean style
chicken wings.
I hope you give this a try at home and share
it with your friends.
I don’t mean share it like Facebook share,
I mean like cook the stuff and give it to
them because they’ll love you for life after
that.
Alright, thank you for watching.
If you haven’t subscribed to this channel
already do so by clicking down there somewhere,
and see you in the next video.
Goodbye!
END
