finger lickin' excellent
i know hundreds of bloggers and publications have already covered the Korean fried chicken phenomenon but... I can't resist.
I grew up eating this stuff and can't believe people's fascination with it. Korean fried chicken is great - it's somehow never as heavy as Southern fried chicken, which I love equally. It's crispy, tasty, juicy, and any more adjectives will just make me salivate.
But when I hit Bon Chon last night in Koreatown I was in for one of the best surprises ever. It's just a completely different level of fried chicken. For New York magazine's full coverage, click here.
we got three large combos and some extra dishes like spicy rice cakes and french fries
The chicken on the left is the soy ginger chicken and the one on the right is the spicy chicken. They're both excellent but the spicy is so hot that you have to eat one and then go for a soy piece - you can't have two back to back. But that burning tongue sensation is so addictive, so you keep going back and forth until they all disappear as they did below...
those little white squares are pickled daikon radishes that are a staple with korean fried chicken.
the crazy thing is that when you're done, the wax paper it comes with hardly has any grease on it. now isn't that great? less guilt... wait, or maybe I just didn't see it because of the mood lighting in there? hmmm....
must go back. anyone game? - no pun intended.