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Korean fried chicken joint Bon Chon looks out of place on the second floor of an otherwise food-less building, even more so when you step out of the elevator and are met with dance music -- so loud that you have to shout in order to be heard by the person next to you -- in an environment that seems better fit for a trendy bar, not a restaurant. This place specializes in fried chicken? Ohhhhh yes.
Bon Chon's fried chicken is addictively good; the consumption is only slowed down by having to ease the burning pain of the spicy sauce, a problem that may be avoided by having all the pieces flavored with soy garlic sauce instead. Each piece features crispy, paper thin, non-greasy skin covering tender juicy meat that is easily devoured off the bone -- quite a feat for us, since we have a history of being unable to lick our chicken bones clean.
We had no problem eating every bit of non-bone chicken matter at Bon Chon. Somehow eating a pile of chicken wings and drumsticks didn't make much of an impact on our belly (for now, we're ignoring the impact on our health). We shared a large assorted place with two other friends, but think we may have been able to eat the entire plate if given the chance.
Although there are other foods on the menu, it's best to stick with the fried chicken. An $8 plate of fries that more resembled soft potato wedges disappointed our expectation for crispy potato sticks. We can't imagine what the fries would taste like if they were as good as the fried chicken, but it's probably best that Bon Chon specializes in one thing.
Bon Chon is located at 314 5th Ave, 2nd Floor, at 32nd Street. (212) 221-2222
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I went here a while back after reading about it in the Times and it's amazing. On the night I went though, they ran out of everything except the wings which still were great. I'll definitely go back and try the legs or breasts.
mmmmmmmmmmmmmm, korean fried chicken, blarrgghhhhsss *drools on self*
is there anything the koreans CAN'T do deliciously???
i'm totally addicted to bon chon. the key is to alternate a piece of the soy garlic for every 2-3 pieces of the spicy sauce, and wash down with lots of killian's red.
has anyone been to ufc in queens and can vouch for their quality?
my mom tries to make a mean thanksgiving turkey...not so mean as it is nasty...we've gone back to rice & kimchee thanksgivings
worst service ever. don't go expecting them to be open when they say they are either.
this is a club not a restaurant. atrocious service. don't expect them to be open when they say they are. don't expect them to acknowledge your presence when you arrive. and don't expect fast service.
what's the difference between this and bonbon chicken on chambers? looks the same to me. Bonbon is pretty awesome too. Just wondering if they are a franchise or bonbon stole bon-chon's thunder.
Bonchon=YUM!
bon bon better. bon chon okay but too greasy. bon bon crispier and less greasy.
yea so the chicken wings are great....if you ever get any. never seen such bad service in my life. we all agreed never again.
the key to avoiding the bad service, long wait and bad music (mostly): take out. Called ahead, it was ready in 20 minutes.
the key to avoiding the bad service, long wait and bad music (mostly): take out. Called ahead, it was ready in 20 minutes.
a) The one in Flushing is considerably less crowded and the service is better, if you can get there. There is also one further down Northern Blvd near Great Neck.
b) The whole point of the radish cubes is to ease the heat of the spicy chicken (there is a hot-sauce-based flavor, and a soy-garlic, which is not spicy at all). Also, the chicken is meant to be eaten while drinking beer, which helps.
The chicken here is addictive, but after visiting Bon Chon twice, I'm convinced that they want to disuade non-Koreans from going there.
We sat for over a half an hour, with no food (& godawful pounding electronic music), while several other (Korean) diners were served within about ten minutes of of arrival. I've never accused a restaurant of ethnic bias before, but it seemed too blatant ( & comical!) to ignore.
Take-out's the move.
actually, it's probably not racism. at least at the bon chon in dc, most people call in their orders 20 min before they arrive because they cook a fresh batch for each order (no heat lamps there!). so, it's supposed to take at least 30 min for the chicken to cook.