The Bonchon chicken addiction started in Korea in 2002 before it quickly spread to major cities around the world including New York, Boston, San Francisco, Seoul, Singapore, Manila, Dubai, Bangkok, and Phnom Penh.
At Bonchon, a special frying technique is used which takes as long as 20 minutes, transforming the skin into a paper-thin, crackly, almost transparent crust, while maintaining the juicy meat inside.
This is complemented by two classic flavors, Soy Garlic and Hot. The sauce is painstakingly glazed over each piece and the end result is a fried chicken of the highest crisp, taste and quality; mouth-watering to say the least!
Bonchon was labeled as “The Best Wings in America” by Esquire Magazine and “The Best Fried Chicken in New York” by NY Daily News.
