Tuesday, June 9, 2009

Bon Chon Chicken

Korean fried chicken has taken the city by storm these past few years. And Bon Chon is no exception. It's the latest in the K-Storm of fried goodies to set up shop on this side of the pacific.

Bon Chon Chicken are plump juicy pieces of dark meat battered with an uber crispy shell.
The frying method is not shared, but one can imagine it done 2 ways.

1) Initial fry on low temp to get the meat fully cooked, and then dropped into a high smoking oil to crisp up the outer portions.
2) The chicken is dropped into a vat of medium high oil for a pre determined time and let cook and crisp naturally in the same pot.

It takes the average dish about 20 minutes to come out, but you are fore warned in the beginning and therefore its not so bad.

Its been 5 hours and I'm craving it already.
It only comes with 2 flavors.
Soy Garlic or Hot Spicy.


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2 comments:

RestaurantMafia said...

Bon Chon is awesome. But I heard that the Manhattan location changed their name to Mad For Chicken. Do you know if their chicken is still the same?

Anonymous said...

The chicken is not the same at Mad for Chicken...I guess the owners thought they could replicate the sauce themselves, but it fails. Bonchon chicken is the best fried chicken I have ever had.