Bonchon Spicy Sauce Recipe
Do you love crispy Korean fried chicken? Then you must try this Bonchon Spicy Sauce Recipe. This sauce is famous for its bold heat.
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.