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How is bonchon so crispy?

The Secret to Bonchon’s Crispy, Golden Fried Chicken

by Jeffrey Pearson
The Secret to Bonchon’s Crispy

Have you ever wondered how Korean fried chicken remains so crispy, even after sitting in a to-go container? If you’ve ever had the pleasure of eating Bonchon’s famous fried chicken, you know exactly what we’re talking about. It’s crisp and crunchy, with a golden brown color and a flavor that’s out of this world. One bite and you’ll be hooked—but have you ever wondered what makes it so crispy? What is the secret to Bonchon’s crunchy, golden fried chicken?

The answer lies in the way the chicken is prepared. Bonchon’s chicken is double-fried, meaning it’s cooked twice in hot oil. This helps to create a crunchy exterior that locks in the juicy flavors inside. But even if you double fry your chicken, you won’t get the same crispy texture as Bonchon unless you use the right ingredients.

One key ingredient is potato starch. Potato starch helps keep the skin from darkening too fast during the double frying process and gives it a crispy texture. The best results come from using a two-to-one ratio of potato starch to all-purpose flour. Other ingredients, such as tapioca starch, can also be used to help create a crunchy coating.

So, how is Bonchon so crispy? The answer lies in the right ingredients, the perfect ratio of potato starch to flour, and the double-frying process. By combining these elements, you too can create delicious, golden, and crispy fried chicken like Bonchon.

If you want to learn more about the secret to Bonchon’s extra-crispy fried chicken, keep reading. We’ll discuss the ingredients, the double-frying process, and the proper ratios to get the best results.

How is Bonchon so crispy?

When it comes to fried chicken, there’s nothing quite like Bonchon. Its signature crunchy exterior and juicy interior is a combination that can’t be beat. But what makes this chicken so perfectly crispy?

The answer lies in a combination of two key ingredients: potato starch and double frying. Potato starch is a natural starch derived from potatoes and it’s the secret to Bonchon’s crispy coating. The potato starch helps to create a thin, crispy crust that is both crunchy and flavorful.

The double frying method also plays an important role in creating the perfect crunch. This method involves frying the chicken twice, first at a low temperature and then at a higher temperature. The low temperature cooks the chicken slowly and evenly, while the second fry at a higher temperature creates a crunchy exterior.

But why potato starch? Unlike flour, potato starch absorbs less moisture, so it prevents the skin from darkening too fast when you double fry the chicken. It also helps keep the coating thin and crispy. The best results come when you use a two to one ratio of potato starch to all purpose flour.

Another secret to Bonchon’s crunch is their signature sauce. Known as gochujang, it’s a spicy red chili paste that’s made with fermented soybeans and chili peppers. This sauce adds flavor and texture to the chicken and helps keep it crunchy.

But the sauce isn’t the only thing that’s important. The cooking method also plays a big role. Bonchon fries the chicken in a shallow pan with a little oil, which helps to keep the coating thin and crunchy.

Finally, the finishing touch: a sprinkle of salt. This helps to enhance the flavor and texture of the chicken and brings out the delicious crunch.

So the next time you’re craving some perfectly crispy fried chicken, look no further than Bonchon. With its combination of potato starch, double frying, gochujang sauce, and a sprinkle of salt, you can’t go wrong. And best of all, you don’t have to worry about making it yourself – just leave it to the pros.

How does Korean chicken stay crispy?

Korean fried chicken is a delicious and popular dish that is known for its extra crispy texture. But how does it stay so crisp for such a long time? This is due to the unique preparation method and ingredients used to make the dish.

Korean fried chicken is made by double frying chicken pieces in a batter made with potato starch. This potato starch helps to create a thin yet crunchy layer that coats the chicken, keeping it extra crispy. The second fry also helps to evaporate any extra moisture in the chicken, which helps to ensure that the chicken will stay crisp for a longer period of time.

The use of potato starch in the batter also helps to create a delicate, thin layer on the chicken that is less likely to become soggy. This thin layer also gives the chicken a golden-brown color. The potato starch also helps to bind the batter to the chicken, ensuring that it sticks even after the double fry.

Another important factor in keeping Korean fried chicken extra crispy is the use of oil. The oil used for frying should be of a high quality and hot enough to ensure that the chicken pieces are cooked evenly and quickly. If the oil is too hot, it can burn the chicken and make it less crispy. The oil should also be changed regularly and filtered to remove any particles that may have been left behind.

Finally, glazing the Korean fried chicken with a sauce can help to keep it extra crispy. The glaze acts as a barrier between the chicken and the air, helping to keep it from becoming soggy. However, it’s important to note that glazes can also add a lot of calories and fat to the dish, so it’s best to use them sparingly.

In conclusion, Korean fried chicken stays extra crispy due to the use of potato starch in its batter, double frying the chicken, and using high-quality oil. Adding a glaze can also help to keep the chicken extra crispy for a longer period of time. With the right ingredients and preparation methods, you can enjoy extra crispy Korean fried chicken anytime!

What ingredient makes chicken skin crispy?

Cooking chicken skin to perfection is an art form. With just the right amount of heat and the perfect combination of ingredients, you can make chicken skin that’s crunchy and tasty. But what ingredient makes chicken skin crispy?

The answer is baking powder. Baking powder is a leavening agent, which means it helps to create air pockets in food. When you add baking powder to chicken skin, the air pockets help to make the skin crispy and crunchy.

When you use baking powder to make crispy chicken skin, it’s important to remember that it’s not a substitute for salt. Baking powder is made up of both sodium bicarbonate and an acid, such as cream of tartar. The acid reacts with the sodium bicarbonate to create carbon dioxide gas, which helps to give the chicken skin its crunch.

To make your chicken skin extra crunchy, you can also add some cornstarch or flour to the baking powder mixture. This will help to thicken the mixture and make it stick to the chicken skin better. The result is a crunchier, more flavorful chicken skin.

How to Make Crispy Chicken Skin with Baking Powder

Making crispy chicken skin with baking powder is easy. All you need to do is mix together a few simple ingredients, such as baking powder, salt, pepper, and a small amount of cornstarch or flour.

Once the mixture is ready, rub it onto the chicken skin and then bake the chicken in the oven. The heat from the oven will make the baking powder react and create air pockets in the chicken skin, which will make it crispy and crunchy.

Tips for Making Crispy Chicken Skin

There are a few tips and tricks to help you get the most out of your baking powder-based chicken skin. First, make sure to use enough baking powder. Too little baking powder won’t create enough air pockets and won’t make the chicken skin as crispy.

Second, be sure to spread the baking powder mixture evenly over the chicken skin. If you don’t, some parts of the chicken skin will be crunchier than others.

Finally, make sure to cook the chicken skin long enough to get the perfect amount of crunch. The longer you cook the chicken skin, the crispier it will become.

Baking powder is the secret ingredient to making crispy and crunchy chicken skin. By combining baking powder with salt, pepper, and a small amount of cornstarch or flour, you can create air pockets in the chicken skin that will make it extra crunchy and delicious. With these tips and tricks, you can make perfect crispy chicken skin each and every time.

What powder makes chicken crispy?

When it comes to cooking chicken, one of the most coveted results is a crispy and crunchy outer layer. But what powder makes chicken crispy? The answer is baking powder.

Baking powder is a slightly alkaline mixture of ingredients that helps raise the pH levels of the skin of the chicken. This increase in pH levels helps break down the proteins in the skin more efficiently, resulting in a crisper and more evenly browned finish.

The key to using baking powder to get a crispy chicken is to make sure it is evenly distributed. To do this, mix the baking powder with a bit of salt and pepper, then coat the chicken with the mixture. Don’t be afraid to get generous with the coating – the more you use, the crispier the chicken will be.

How to Use Baking Powder to Make Crispy Chicken

Using baking powder to make crispy chicken is easy. Here are the steps you’ll need to take:

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Mix together 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of pepper in a bowl.

Step 3: Coat the chicken with the baking powder mixture. Make sure to get it evenly distributed for the best results.

Step 4: Place the chicken on a baking sheet and bake in the preheated oven for 25 minutes or until cooked through.

Step 5: Remove the chicken from the oven and enjoy!

Tips for Making the Crispiest Chicken Possible

To get the crispiest chicken possible, here are a few tips to keep in mind:

1. Use a higher baking powder-to-salt ratio. If you find that your chicken isn’t getting as crispy as you’d like, try increasing the ratio of baking powder to salt. This will help raise the pH levels even more, resulting in crispier chicken.

2. Use a wire rack. Placing the chicken on a wire rack before baking it will help the hot air to circulate more evenly, resulting in a crispier finish.

3. Increase the oven temperature. For even crispier chicken, try increasing the oven temperature to 400°F (204°C). This will help the baking powder work even faster, resulting in an even crispier finish.

Baking powder is an effective way to make chicken crispy. Just make sure to coat the chicken evenly and follow the tips above for the best results. With a little bit of effort, you can make delicious, crispy chicken every time!

Does tapioca starch make things crispy?

Tapioca starch is a popular ingredient used in cooking, baking, and frying. It is widely used in Asian and South American cuisines, and it is often used to create a crispy coating on fried foods. But does tapioca starch really make things crispy?

The answer is yes, but it depends on how you use it. Tapioca starch is an excellent choice for creating a crispy crust or coating on fried foods. It is made from the root of the cassava plant and has a light, airy consistency that helps create a crunchy, golden-brown crust when fried. It also adds a subtle sweetness to fried foods.

When using tapioca starch for frying, it is important to coat the food with the starch before frying. This helps to create a uniform coating and prevents the food from sticking to the pan. It also helps to create a crispier crust when frying.

To use tapioca starch for frying, mix the starch with a small amount of oil and then coat the food in the mixture. This helps to create a protective coating on the food that helps to keep it from sticking to the pan. Then, simply fry the food in oil or fat until it is golden brown and crispy.

Tapioca starch can also be used to create a crispy coating on baked goods. Simply mix tapioca starch with a small amount of oil and then brush it onto the food before baking. This will help to create a crunchy, golden-brown crust on the food.

Tapioca starch is a great choice for creating a crispy coating on fried and baked foods. However, it is important to note that it does not have the same crunchy texture as traditional breadcrumbs or flour. It has a light, airy consistency that will provide the food with a crunchy, golden-brown exterior.

It is also important to note that tapioca starch is gluten-free, which is beneficial for those with gluten sensitivities. It also tends to be lower in fat and calories than other coatings, making it a healthier option.

In conclusion, tapioca starch is an excellent choice for creating a crispy coating on fried and baked foods. It has a light, airy consistency that helps to create a crunchy, golden-brown crust when fried. It also adds a subtle sweetness to fried foods. Tapioca starch is also gluten-free and lower in fat and calories than other coatings, making it a healthier option.

When it comes to making Korean fried chicken, Bonchon is the gold standard. Their chicken is so crispy and delicious that it’s become a nationwide sensation. The key to their success lies in the double frying technique and the use of potato starch. Potato starch helps the chicken stay crispy longer, while the double frying ensures a crunchy texture.

Making Bonchon-style chicken at home is easy if you follow the two to one ratio of potato starch to all-purpose flour. The double frying process is also important, as it ensures the chicken is cooked through and stays crispy. With a few simple ingredients and a little bit of patience, you too can make delicious and crispy chicken just like Bonchon.

So the next time you’re craving some crispy fried chicken, remember the secret to Bonchon’s success: double frying and the use of potato starch. With the right technique, you can create the same crunchy and flavorful fried chicken that’s made Bonchon famous. Bon appetit!


FAQ – Questions & Answers

Does pouring boiling water on chicken make the skin crispy?

boiling water. Mohammad said: “Boiling water tightens up chicken skin and makes your wings crispy after you cook them.” In the video, we see Mohammad pouring boiled water onto his chicken thighs, before he puts them in the oven. According to Mohammad, doing so will ensure that you never have gross, soggy skin again.

What ingredient makes food crispy?

Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it’s not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you’ll wonder how you ever lived without it.

What makes chicken crispier cornstarch or baking soda?

Cornstarch Is the Secret to the Crispiest Fried Chicken.

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