Bonchon Spicy Chili Sauce (Printable Format)
A bold, sweet, and spicy Korean-style chili sauce ideal for coating fried chicken or as a savory marinade.
# Needed Ingredients:
→ Sauce Base
01 -
1/2 cup Korean gochujang chili paste
02 -
3 tablespoons soy sauce
03 -
2 tablespoons honey
04 -
2 tablespoons brown sugar
→ Aromatics
05 -
3 garlic cloves, minced
06 -
1 teaspoon fresh ginger, grated
→ Finishing & Adjustments
07 -
1 tablespoon rice vinegar
08 -
2 tablespoons water
09 -
1 tablespoon sesame oil
10 -
1 teaspoon red chili flakes, optional
# Preparation Steps:
01 -
In a small saucepan, combine gochujang, soy sauce, honey, and brown sugar. Whisk gently to integrate all components into a smooth, uniform mixture.
02 -
Add minced garlic and grated ginger to the saucepan. Stir thoroughly to ensure even distribution of flavor.
03 -
Heat the saucepan over medium heat, stirring continuously. Allow sugars to dissolve and mixture to thicken slightly. Avoid rapid boiling to maintain smooth texture.
04 -
Pour in rice vinegar and water. Blend well to balance sweetness, add tang, and adjust sauce consistency.
05 -
Remove saucepan from heat. Stir in sesame oil and, if desired, add red chili flakes. Allow sauce to cool slightly to develop flavors fully.
06 -
Brush or toss freshly cooked fried chicken with the warm sauce, ensuring thorough coating on each piece for a glossy finish.
# Supplementary Details:
01 -
Increase chili flakes to intensify heat or reduce for a milder profile. Substitute honey with maple syrup for a nuanced flavor. Add a teaspoon of ketchup for additional sweetness. Simmer longer if a thicker consistency is desired. Also works excellently as a marinade for grilled proteins. Finish with sesame seeds for garnish.