Bonchon Review. Korean style fried chicken. Starting in Korea in 2002, the Bonchon chain specializes in highly flavored chicken wings, strips, and fusion Korean dishes. They are presently on a tear spreading across the United States.
I had onion rings as a starter, pretty conventional prep, a heavier breading, not ultra crisp.
Moved into the strips, an order of six, which I requested “half and half”, that is half “Spicy” and half “Soy Garlic” for seasonings. There’s no “sauce on the side” option here, they come seasoned, period.
And they are delightful, super crispy, extremely flavorful, something really different, and juicy white tenders inside.
The Salmon Ball was a change for me, served chilled, it is a mix of avocado, crab, cucumber, wrapped in lightly seared salmon and topped with spicy mayo, unagi sauce and crunchy tempura bits. Very nice.
Bonchon has locations in New Jersey, California, New York, Connecticut, Illinois, Pennsylvania, Maryland, Massachusetts, New Jersey, Virginia, North Carolina, Florida, and Texas, and Hawaii. But probably coming soon to a city near you. It’ll be worth the wait.
Table service. Casual atmosphere. Locations and menus.