Bonchon's fried chicken was like candy: The skin's crisp was immaculate, the sauce was flavorful, and the meat slid right off the bone.
I believe Korean fried chicken will take over the world. And all it took was one visit to an NYC Bonchon location to convince me.The restaurant's interior was sleek and casual. It was heavy on the wood and had a vaguely bar-like feel. I mean, there was a bar, just no bar seating.The space was dark and fairly sparse. There were no decorations at any of the tables, and lighting was industrial.
As soon as I bit into the sweet, crispy, sticky skin, I knew I had an international treasure in my hand. The sauce was incorporated into the skin, yet it was super flavorful. It was savory, sweet, and brought the heat.And under the skin, the chicken was just as melt-in-your-mouth juicy and soft as I'd hoped. It was flavorful without being oversalted.Irene Jiang / Business Insider
While the skin was just as marvelously crispy and sticky, I found this sauce to be slightly too salty. The chicken underneath, however, was still perfect.Instead of sauce and celery sticks or carrots, Bonchon offers a choice of pickled radish or coleslaw. I chose the pickled radish because pickled things give me life.These were refreshingly tart, light, and crunchy. They tasted like a dash of vinegar and salt, but the radish underneath was sweet and bitter.
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