Foodie Fridays
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| Nix Homemade Bonchon-style Chicken Wings |
After a light jog and dining at Bonchon at BGC last sunday, I tried to experiment and recipe-hack the Bonchon Soy-glazed Chicken. Instead of deep-frying the coated chicken wings, I tried to bake them.. turns out its more crunchy, but once you coat it with the soy glaze (thickened soy sauce and spice mixture) these chix tends to be soggy.
Verdict: it somehow tastes like the original, sweet n' savory, best thing is it tastes better when you make your own food, eat it at home, sans cutlery, without the dinning-out manners - munching it all like a hungry monster. grrr..nom nom nom!
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