I first read about Korean fried chicken in an article in the New York Times back in 2007. When I went to Virginia in 2008 I looked for Korean fried chicken and found Bonchon. I told my cousin Sharon about it and she bought a couple of boxes of wings and drumsticks for all of us to try. We fell in love with it and I made sure I got to eat Bonchon chicken at least once every time I go to the USA.
Bonchon chicken in the USA is sold as wings, drumsticks or whole chicken only. The best way to buy it is to call and order at least an hour before you pick it up otherwise be prepared to wait for a long time.
This is the secret to what makes Bonchon chicken so different from the usual fried chicken. (click image to enlarge)
image from Bonchon USA site
I love their fried chicken because it’s unbelievably crisp without any flour coating or batter. It stays crisp even when cold. It’s not greasy. I even tried blotting it with a paper napkin which came out almost spotless. The taste is slightly sweet and slightly spicy. The flavor can be tasted all the way to the bone and not only with the skin. I read that they achieve this by double frying the chicken
I am beyond happy that Bonchon is opening in Manila this November in Ayala Triangle Gardens and soon in Greenbelt 1. Both locations are in Makati. I hope they open in Greenhills or Ortigas Center too. I’m sure this will be a big hit in Manila.