Love that crispy Korean fried chicken from Bonchon? The star is their spicy sauce. It’s sweet and tangy and fiery hot. This Bonchon Spicy Sauce recipe lets you make it at home.
Whip it up in minutes. Drizzle it over chicken and wings or veggies. Perfect for game nights or quick meals. Follow this easy Bonchon Spicy Sauce recipe. You’ll crave it every time.
My Story With This Comforting Bonchon Spicy Sauce
I first tried Bonchon chicken on a rainy night in the city. The crunch hit first. Then that sauce exploded with heat and sweet magic. I was hooked. Back home and I missed it badly.
No Bonchon nearby. So, I experimented in my tiny kitchen. Trial and error with gochujang and honey. Now, this Bonchon Spicy Sauce recipe is my family’s go-to. My kids beg for it on nuggets. It’s comfort in a bottle. Warm memories and one spicy bite at a time.
Equipment List
- Medium saucepan
- Whisk or wooden spoon
- Measuring cups and spoons
- Small bowl for mixing
- Heat-proof spatula
- Glass jar for storage
- Stove or induction burner
Recipe Overview
- Recipe Name: Bonchon Spicy Sauce
- Servings: 8 (about 2 tablespoons per serving)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Course: Condiment/Sauce
- Cuisine: Korean-Inspired
- Calories: 85 kcal per serving
Ingredients for Bonchon Spicy Sauce
- 1/2 cup gochujang (Korean chili paste) – the heart of the heat
- 1/4 cup honey – for that sticky sweetness
- 1/4 cup rice vinegar – adds tang and balance
- 3 tablespoons soy sauce – salty umami kick
- 2 tablespoons sesame oil – nutty aroma
- 2 tablespoons ketchup – smooths the flavors
- 4 garlic cloves, minced – fresh punch
- 1 tablespoon grated fresh ginger – zesty warmth
- 1 teaspoon gochugaru (Korean chili flakes) – extra spice (optional)
- 2 tablespoons water – to thin it out
- 1 teaspoon cornstarch – for glossy thickness
- Chopped green onions and sesame seeds – for garnish (optional)
These simple ingredients make the best Bonchon Spicy Sauce recipe. Grab them from any Asian market or online.
Instructions for Bonchon Spicy Sauce
1. Mix the Base Sauce
In a small bowl, whisk gochujang, honey, rice vinegar, soy sauce, sesame oil and ketchup. Stir until smooth. This builds the sweet-heat foundation. Takes just 2 minutes. Smell that magic already?
2. Prep the Aromatics
Mince garlic and grate ginger. Heat 1 tablespoon sesame oil in a saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant. Don’t let it burn. This step wakes up the flavors beautifully.
3. Combine and Simmer
Pour the base sauce into the pan. Add water and gochugaru if using. Bring to a gentle simmer. Stir often for 5 minutes. Watch it thicken slightly. Bubbles mean it’s perfect. Taste and adjust spice now.
4. Thicken the Sauce
Mix cornstarch with 1 tablespoon cold water in a tiny bowl. This is your slurry. Stir it into the simmering sauce. Cook 2 more minutes. It turns glossy and coats the back of a spoon. Pure Bonchon vibes.
5. Cool and Store
Remove from heat. Let it cool for 10 minutes. Stir in chopped green onions and sesame seeds if you like. Pour into a clean glass jar. Your homemade Bonchon Spicy Sauce is ready. Drizzle away!
Cooking Tips and Simple Recipe Variations
- Use low heat to avoid burning the sugars.
- Taste as you go – add more honey for mild or gochugaru for fire.
- Double the batch; it keeps well.
- Variation: Make it milder by swapping half the gochujang for sriracha.
- Variation: Add pineapple juice for tropical twist on the classic Bonchon Spicy Sauce recipe.
- Pro tip: Warm sauce before tossing with hot chicken for even cling.
- Store in fridge up to 2 weeks. Shake before use.
Little History Behind This Comfort Food
Bonchon started in South Korea in 2003. It means “my hometown.” They perfected double-fried chicken with this spicy sauce.
Gochujang dates back centuries – fermented soybeans and chilis. Korean street food culture birthed it. Now, it’s global. This Bonchon Spicy Sauce recipe captures that street-side joy. Crispy chicken meets fiery glaze. Comfort food with roots.
What to Serve With This Dish
Pair your Bonchon Spicy Sauce with Korean fried chicken for authenticity. Toss crispy wings or nuggets in it. Drizzle over rice bowls with veggies. Dip fries or mozzarella sticks.
Amazing on grilled meats like pork belly. Even stir into ramen for heat. Pickled radish cools the spice. Fresh cucumber salad balances it all. Endless fun!
Occasion or Event Ideas
Game day parties – wings coated in this sauce steal the show.
Family movie nights – nuggets with Bonchon Spicy Sauce recipe keep kids happy.
Backyard barbecues – glaze ribs or chicken drumsticks.
Date nights in – impress with homemade Korean chicken bites.
Potluck wins – bring a jar and watch it vanish.
Storage and Reheating Tips
- Fridge: Store in airtight jar up to 2 weeks.
- Freezer: Pour into ice cube trays, freeze, then transfer to bag for 3 months.
- Reheat: Microwave 20 seconds or stovetop on low with splash of water. Stir well.
- Check for mold before use; discard if off-smelling.
- Shake jar to remix settled spices.
Nutrition Information
| Nutrient | Amount per Serving (2 tbsp) |
|---|---|
| Calories | 85 kcal |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 14g |
| Sugars | 10g |
| Protein | 1g |
| Sodium | 650mg |
| Fiber | 1g |
Values are approximate. Based on standard ingredients.
Is This Dish Good for You?
This Bonchon Spicy Sauce recipe adds flavor without too many calories. Gochujang brings probiotics from fermentation – good for gut health. Ginger and garlic fight inflammation.
Honey offers natural antioxidants. It’s low in fat but watch the sodium from soy. Use sparingly if on a low-salt diet. Pair with veggies for balance. Moderation makes it a tasty, healthier swap for store-bought sauces. Enjoy the heat guilt-free!
Bonchon Spicy Sauce Recipe
Ingredients
- 1/2 cup gochujang Korean chili paste – the heart of the heat
- 1/4 cup honey – for that sticky sweetness
- 1/4 cup rice vinegar – adds tang and balance
- 3 tablespoons soy sauce – salty umami kick
- 2 tablespoons sesame oil – nutty aroma
- 2 tablespoons ketchup – smooths the flavors
- 4 garlic cloves minced – fresh punch
- 1 tablespoon grated fresh ginger – zesty warmth
- 1 teaspoon gochugaru Korean chili flakes – extra spice (optional)
- 2 tablespoons water – to thin it out
- 1 teaspoon cornstarch – for glossy thickness
- Chopped green onions and sesame seeds – for garnish optional
Instructions
Mix the Base Sauce
- In a small bowl, whisk gochujang, honey, rice vinegar, soy sauce, sesame oil and ketchup. Stir until smooth. This builds the sweet-heat foundation. Takes just 2 minutes. Smell that magic already?
Prep the Aromatics
- Mince garlic and grate ginger. Heat 1 tablespoon sesame oil in a saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant. Don’t let it burn. This step wakes up the flavors beautifully.
Combine and Simmer
- Pour the base sauce into the pan. Add water and gochugaru if using. Bring to a gentle simmer. Stir often for 5 minutes. Watch it thicken slightly. Bubbles mean it’s perfect. Taste and adjust spice now.
Thicken the Sauce
- Mix cornstarch with 1 tablespoon cold water in a tiny bowl. This is your slurry. Stir it into the simmering sauce. Cook 2 more minutes. It turns glossy and coats the back of a spoon. Pure Bonchon vibes.
Cool and Store
- Remove from heat. Let it cool for 10 minutes. Stir in chopped green onions and sesame seeds if you like. Pour into a clean glass jar. Your homemade Bonchon Spicy Sauce is ready. Drizzle away!
Notes
- Use low heat to avoid burning the sugars.
- Taste as you go – add more honey for mild or gochugaru for fire.
- Double the batch; it keeps well.
- Variation: Make it milder by swapping half the gochujang for sriracha.
- Variation: Add pineapple juice for tropical twist on the classic Bonchon Spicy Sauce recipe.
- Pro tip: Warm sauce before tossing with hot chicken for even cling.
- Store in fridge up to 2 weeks. Shake before use.
FAQs about Bonchon Spicy Sauce
How to make Bonchon Spicy Sauce at home?
It’s super easy. Mix gochujang, honey and more in a pan. Simmer 10 minutes. Thicken and cool. Toss on chicken. Perfect copycat in 15 minutes total.
What are the key ingredients for Bonchon Spicy Sauce?
Gochujang for heat, honey for sweet, rice vinegar for tang, soy sauce for salt, garlic and ginger. Sesame oil adds nutty depth. Simple pantry staples.
Can I make Bonchon Spicy Sauce less spicy?
Yes! Cut gochujang to 1/3 cup. Add more honey or ketchup. Skip gochugaru. Taste test as you simmer. Mild version still clings like the original.
Is this Bonchon Spicy Sauce recipe gluten-free?
Mostly – check your soy sauce and gochujang labels. Use tamari instead of soy. Cornstarch is fine. Enjoy worry-free on gluten-free chicken.
How long does homemade Bonchon Spicy Sauce last?
Up to 2 weeks in fridge. Freeze portions for months. Always smell before using. Fresh sauce tastes best within a week.
Final Thoughts
There you have it – your new favorite Bonchon Spicy Sauce recipe. It’s brought joy to my kitchen and will to yours. Crispy chicken just got better. Share it with friends.
Experiment with twists. How to make Bonchon Spicy Sauce is now your secret. Whip it up this weekend. Tag me in your pics! What will you sauce first? Drop a comment below. Happy cooking, friends!
Would you like me to adjust the spice level in the recipe, add more variations, or generate an AI image prompt for this sauce-drenched chicken?
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!