Bonchon-Style Korean Fried Chicken

Name: Bonchon-Style Korean Fried Chicken
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs organic chicken thighs, skin removed and chopped into bite-sized pieces; 1/4 cup organic coconut aminos; 2 tbsp raw honey; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp coarse sea salt; 1/2 cup arrowroot starch; 1/4 cup organic cornstarch; 3 cups avocado oil (for frying); 1 tsp red chili flakes; 1 tsp toasted sesame oil

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Non-GMO
Organic
Whole-Food
Clean Eating

Cuisine Korean
Course Main
Prep 40 min
Cook 25 min
Serves 4

Ingredients

1.5 lbs organic chicken thighs, skin removed and chopped into bite-sized pieces
1/4 cup organic coconut aminos
2 tbsp raw honey
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp coarse sea salt
1/2 cup arrowroot starch
1/4 cup organic cornstarch
3 cups avocado oil (for frying)
1 tsp red chili flakes
1 tsp toasted sesame oil

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What you'll need

Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
Enameled Dutch oven — For braises, roasts, and one-pot mains.
Instant-read thermometer — The only reliable way to nail doneness without guessing.

Instructions

Whisk together the coconut aminos, honey, garlic, ginger, chili flakes, and toasted sesame oil in a large bowl. Pour half of this mixture into a small saucepan and reserve it for the glaze.
Add the chicken pieces to the remaining half (the marinade), ensuring each piece is fully coated. Refrigerate for 30 minutes.
In a separate shallow dish, mix the arrowroot starch, cornstarch, and sea salt.
Remove the chicken from the marinade, shake off excess liquid, and coat in the starch mixture thoroughly on all sides. Discard the used marinade.
Heat avocado oil in a heavy-bottomed pot or Dutch oven to approximately 350°F.
Fry the chicken in batches for 4-5 minutes until the coating is matte and lightly golden. Remove and drain on a wire rack.
Increase the heat slightly (to around 375°F) and fry the chicken again for 2 minutes until deeply crisp and the chicken reaches an internal temperature of 165°F.
Simmer the reserved glaze for 2-3 minutes until slightly thickened, then brush or toss the fried chicken with it — Bonchon's signature soy-garlic glaze.
Serve immediately with sliced cucumbers or pickled radishes.

FAQ

Why use arrowroot starch instead of all-purpose flour?

Arrowroot starch provides a healthier alternative as it does not contain gluten and is lower in carbohydrates compared to traditional wheat-based all-purpose flour.

Can I substitute coconut aminos with soy sauce?

Coconut aminos are a great non-soy, gluten-free alternative to soy sauce. If you choose soy sauce, ensure it is naturally brewed and free from additives and MSG.

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