“The glossy, glazed skin is almost shell-like around the juicy flesh, producing an almost cartoonish CRUNCH when you bite into it. The combination of textures is just fantastic and the taste is delicious too; the soy garlic chicken is good, but it’s the hot sauce variety that packs a real flavour punch.”
Walk down any neighborhood in South Korea and you’ll find a mom-and-pop fried chicken joint on every block. Bonchon founder, Mr. Jinduk Seo, had a desire to perfect the recipe for his favorite comfort food. The result was Bonchon, translated to “my hometown”.
Bonchon first came to New York City in 2007. It became clear that this was no ordinary fried chicken franchise. Bonchon quickly won the title as the “Best Fried Chicken in Manhattan” and gained a cult-like following among foodies. The paper thin crust, non-greasy texture, and crispy yet juicy chicken proved to be a powerful combination.
Today there are more than 200 locations worldwide with a presence in the U.S., South Korea, Singapore, Indonesia, Philippines, Thailand, and Cambodia. The Bonchon headquarters is based in Manhattan, New York City.