Bon Chon Chicken - There’s a new “K” in KFC

In my book, that “K” now stands for Korean.  

I’ve been hearing rumblings about the wonders of Korean fried chicken for a while now, but I didn’t get the chance to try it until recently. Well, that’s not quite true – there was one stolen drumstick from a co-worker’s lunch back in LA.  Swindled nibbles aside, I recently took advantage of trying Korean-style fried chicken legitimately on an after-school field-trip to Bon Chon Chicken a few weeks ago with a group from FCI.  

I wrote about our dinner for the Hot Plate, and you can read about it here.

I brought home a ton of leftovers from the trip that day, which rather than satiating Greg’s curiosity on the matter, opened up new cravings for the stuff.   So when my friend Alex was in town recently visiting from France and looking to eat something interesting, we took the opportunity to make another trip to Bon Chon.  (It also happened to be convenient to where she was staying.)

It worked out perfectly!  It turns out that the 38^th street location is pretty empty on the weekends, so the service was fairly quick and it didn’t hurt that the beers were cheap.  The soy-garlic chicken was super crispy, succulent, and delicious, and despite the fact that we ordered a bunch of stuff that my buddy doesn’t normally eat, like fried octopus balls covered with bonito flakes that swayed as if alive, she later wrote me that it was her favorite meal from her stay in New York.

 

Takoyaki - deep fried octopus dumplings with okonomiyaki sauce and mayo topped with bonito flakes. Very rich and very tasty. 

Here are pictures, from both trips: