Recently, we went to Boka and tried BonChon Chicken. After I left, I kept thinking about how the chicken was really nice and crispy, but isn’t that how all the ghetto Chinese places do it? I wouldn’t eat anything else at one of those places, often called Happy Wok, King Wok, or Best Wok, but they have awesome fried chicken wings! It definitely tops the list for best bang-for-your-buck kinda thing.

Then, I started thinking some more. Can’t I just make a cheaper version of BonChon Chicken by getting some wings and then brushing a sauce on? Their “Soy Garlic” sauce seemed like such a standard Asian sauce anyway. It couldn’t be hard to make…and it’s not.

I found a local joint to order from, Young Chow Restaurant Corp 145 Fourth Avenue, New York, NY 10003, and placed the order, then whipped up the sauce. When it arrived, I just brushed it on. Easy BonChon Chicken!

Ghetto BonChon Chicken 2

It it going to be exactly the same? No. It will differ depending on the quality of your local ghetto Chinesery. It’s close though or at least very tasty and equally addictive. Plus, with only a few locations in NY/NJ, this may be the only way you’re getting anything close to BonChon Chicken.

If you do live near one, consider the cost-savings: I got 8 pieces of drumette and wing attached (so 8 wings and 8 drumettes) for $5.80. The BonChon at Boka costs $18.95 for the large plate, which is only 5 drumetttes and 10 wings. If Lon was writing this post, he’d graph this cost savings for you against weight gain so that you could decide for yourself but unfortunately, he’s very busy these days.

Ghetto BonChon Chicken

  • 3 tablespoons soy sauce
  • 2 1/2 teaspoon chili garlic sauce
  • 1 clove garlic, minced
  • 2 teaspoons sugar
  • chicken wings from your local ghetto Chinese restaurant

Instructions –

Stir together soy sauce, chili garlic sauce, sugar, and garlic in small bowl.

Soy Garlic Sauce with brush

Brush sauce onto chicken wings. Done!

brushing Ghetto BonChon Chicken 2

posted by jessica at 02:32 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.