Tuesday 14 October 2014


It was love at first bite when I first had Bon Chon fried chicken. The thin crisp crust intrigued me so much. The glaze was delicious but I found that the hot and spicy flavourered wings burn and the soy garlic lacks excitement. The new honey citrus (this is not available in all Bon Chon outlets) is the one for me. The tangy and sweet glaze works perfectly with the crusty fried chicken.

It would have been great if, like in the Philippines, Bon Chon is just a phone call away. But since the UK is a Bon-Chon-less country, the thought just niggles me. I have searched for the recipe as only one who yearns could. I found that I am not alone in my quest. So many have tried, not failed, but came up with their own delicious versions. I decided to go that way as I did not find a single recipe I liked.

After a lot of thought I decided to pursue my inclinations and ended up with these really delicious, crispy fried chicken. It did not come out exactly like Bon Chon's but boy, were they delicious (although I do say so myself). Crispy, yes so crispy, and tasty chicken goes really well with the honey citrus glaze. I added  some chilli garlic oil (recipe here) in the glaze and that gave it so much oomph. I insist strongly suggest that you don't miss that ingredient out.

The secret (not a secret from hereon) is pre-cooking the chicken wings slightly in a marinade. It seals in the seasonings and the moisture. The egg white wash gives a medium for the flour to cling on to. When fried, a crisp shell is formed. The chicken holds its crispness even when glazed. All in all, I call this recipe a success. C'est si bon! No more shall I hear moans about missing Bon Chon. No more will I need to save for air tickets just to eat Bon Chon. I have found the wings to take me to my flight of fancy.  

Yield: 6-8 servings


1.5 kg. chicken wings
2 tbsps. cider or white wine vinegar
2 tbsps. fish sauce
2 tbsps. light soy sauce
1 tbsps. crushed garlic
1tsp. grated ginger
2-3 egg white
about 1 c. corn flour (starch), potato flour or tapioca flour (I used tapioca flour)
cooking oil for frying


Put the chicken wings in a wok or pan. Add in the vinegar, fish sauce, soy sauce, garlic and ginger. Mix very well. Leave aside for at least 15 minutes.

Turn the heat on to medium. Slowly bring the mixture  to a gentle boil while stirring often. Cook for about 5 minutes on gentle heat until the chicken wings are sealed and have changed in colour. Most of the marinade will have evaporated by this time.

Remove the chicken wings from the pan and arrange on a rack in a single layer. Let the skin dry (about 15 minutes).

Dip each wing in the egg white (let the excess drip off), then in flour (corn, potato or tapioca). Shake off the excess.

Heat up a pan and add enough oil for deep frying.

Fry the chicken wings on medium heat, a few at a time until light brown and crisp, about 3 minutes per batch. 

When all of the wings are fried, skim off any floury bits from the oil and heat again, this time on high heat. Fry the wings, starting with the cold ones, a few at a time until golden brown and crisp, about 2 minutes. 

Ingredients for the glaze:

juice of 1 lime or lemon 1/2 c. honey
2 tbsps. soy sauce
2 tsps. chilli garlic oil (recipe here)


Put all of the ingredients in a wok or pan. Bring to a rolling boil. Keep cooking for 1 minute to thicken the mixture a bit. Turn the heat off. 

Dip each wing in the syrup briefly, one at a time.

Transfer to a serving dish. Serve hot.

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