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Bonchon Spicy Sauce Recipe

Bonchon Spicy Sauce Recipe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment/Sauce
Cuisine Korean-Inspired
Servings 8
Calories 85 kcal

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.
Keyword Bonchon Spicy Sauce Recipe