Do you love crispy Korean fried chicken? Then you must try this Bonchon Spicy Sauce Recipe. This sauce is famous for its bold heat.
It is easy to learn how to make Bonchon Spicy Sauce at home. This Bonchon Spicy Sauce Recipe will change your dinner game forever.
Follow this guide for the best spicy glaze. You will love the authentic Korean flavors! Check out this guide to Korean pantry staples to learn more about these flavors.
What Makes This Recipe Special
This sauce has a very unique flavor profile. It is sweet, salty, and very spicy. The texture is thin but sticky.
It coats every piece of chicken perfectly. This recipe is very easy to make. It only takes about 15 minutes. You do not need professional chef skills.
It tastes just like the restaurant version. You can find more tips for crispy fried chicken to pair with this sauce.
Equipment List
- Small Saucepan: This is used to simmer the sauce ingredients. It helps the flavors blend together well.
- Whisk: You need this to stir the sauce. It ensures there are no clumps of sugar.
- Measuring Cups: These help you get the right ratios. Accurate measurements lead to perfect sauce every time.
- Heat-Safe Bowl: Use this to hold the finished sauce. It allows the glaze to cool slightly before use.
- Silicone Pastry Brush: This is for coating your fried chicken. It applies a thin, even layer of spicy glaze.
Ingredients You Need for Bonchon Spicy Sauce
- Gochugaru: These are Korean red chili flakes. They provide a smoky and medium heat.
- Gochujang: This is a fermented chili paste. It adds depth and a thick texture.
- Soy Sauce: This provides the salty base. It adds a rich umami flavor to the mix.
- Honey: This adds a natural sweetness. It creates the beautiful shine on the chicken.
- Brown Sugar: This helps the sauce caramelize. It balances the heat from the peppers.
- Fresh Ginger: This adds a zingy and bright note. It cuts through the sweetness of the sugar.
- Garlic: This provides a savory punch. It is essential for any Korean-style dish.
- Rice Vinegar: This adds a bit of tang. It helps balance the heavy soy and sugar.
How to Assemble
- Peel and mince your fresh garlic and ginger. Make sure the pieces are very small. This prevents big chunks in your smooth sauce.
- Place your saucepan on the stove. Set the heat to medium-low. Add the soy sauce, honey, and brown sugar.
- Whisk the mixture until the sugar dissolves. Add the gochujang and gochugaru flakes now. Stir until the paste is completely smooth.
- Add the minced garlic, ginger, and rice vinegar. Let the sauce simmer gently for five minutes. Do not let it boil too hard.
- Remove the saucepan from the heat. Let the sauce sit for five minutes. It will thicken as it cools down.
Recipe Success Tips
- Use fresh garlic for the best savory flavor.
- Whisk the gochujang well to avoid any spicy lumps.
- Simmer on low heat so the sugar does not burn.
- Adjust the honey if you want a sweeter glaze.
- Add more gochugaru if you really love extra heat.
- Double the recipe to save some for later meals.
- Apply the sauce while the chicken is still hot.
- Use a brush to avoid soggy fried chicken skin.
How To Store Leftover
- You can store this sauce easily in your fridge. Put it in an airtight glass jar first. It will stay fresh for up to two weeks.
- When you want to use it again, stir it. You can warm it up in a microwave. Use low power for thirty seconds. This makes it easy to brush on fresh food.
Sides & Pairings Suggestions
- This sauce goes perfectly with pickled radishes. The crunch helps cool down the spicy heat. You can also serve it over white rice.
- It works great with a side of creamy coleslaw. Some people love it with hot french fries. It is also a great dip for fried shrimp. Enjoy it with a cold drink!
Nutritions
| Nutrient | Value |
| Calories | 85 kcal |
| Sodium | 420 mg |
| Carbohydrates | 18 g |
| Sugar | 14 g |
| Protein | 1 g |
FAQs about Bonchon Spicy Sauce Recipe
Q: Is this sauce very spicy?
A: Yes, it has a kick. The gochujang and gochugaru create a medium-high heat level. You can use less chili for a milder version.
Q: Can I use this for things other than chicken?
A: Absolutely! It tastes great on fried tofu or wings. You can even use it as a glaze for grilled salmon or ribs.
Q: What is a good substitute for gochugaru?
A: There is no perfect match. However, you can use red pepper flakes. Use a little less because they can be very spicy.
Final Thoughts
Making this sauce at home is very rewarding. It brings the taste of Korea to your kitchen. Your friends will love the spicy and sweet balance.
It is much cheaper than ordering takeout every week. Give this recipe a try this weekend.
You can find more great Asian sauce recipes to expand your skills. Happy cooking!
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Bonchon Spicy Sauce Recipe
Equipment
- Whisk
- Small Saucepan
- Measuring Cups
- Heat-Safe Bowl
- Silicone Pastry Brush
Ingredients
- Soy Sauce 1/2 Cup
- Honey 1/4 Cup
- Brown Sugar 2 Tbsp
- Gochujang 3 Tbsp
- Gochugaru 1 Tbsp
- Fresh Ginger 1 Tbsp
- Garlic 4 Cloves
- Rice Vinegar 1 Tbsp
Instructions
- Peel and mince your fresh garlic and ginger. Make sure the pieces are very small. This prevents big chunks in your smooth sauce.
- Place your saucepan on the stove. Set the heat to medium-low. Add the soy sauce, honey, and brown sugar.
- Whisk the mixture until the sugar dissolves. Add the gochujang and gochugaru flakes now. Stir until the paste is completely smooth.
- Add the minced garlic, ginger, and rice vinegar. Let the sauce simmer gently for five minutes. Do not let it boil too hard.
- Remove the saucepan from the heat. Let the sauce sit for five minutes. It will thicken as it cools down.
Notes
- Use fresh garlic for the best savory flavor.
- Whisk the gochujang well to avoid any spicy lumps.
- Simmer on low heat so the sugar does not burn.
- Adjust the honey if you want a sweeter glaze.
- Add more gochugaru if you really love extra heat.
- Double the recipe to save some for later meals.
- Apply the sauce while the chicken is still hot.
- Use a brush to avoid soggy fried chicken skin.
