Casual Korean-style eatery BonChon made its debut in 2002 in Busan, South Korea.
BonChon, which literally means ‘my hometown,’ was created by Jinduk Seh. There are now over 200 locations worldwide, and this will be the first branch in the region.
The restaurant has signed a deal for the space under Libretto’s at ParkTowne Village. Construction inside has already begun.
They’re known for the unique way they prepare the fried chicken.
Seh managed to do what no man has done before: he’s made fried chicken feel almost guilt-free. His chicken goes through a unique frying process that rids of the skin of most fat while keeping it thin, crispy and filled with the unique Southeast Asian flavors that come with the sauces.
You read that right. There’s almost no fat in the skin.
It’s all in the process.
Southern-style fried chicken relies on soaking the chicken in buttermilk and then covering it in a seasoned crust before cooking it all at once, once, leaving a flabby skin layer between the chicken and outside.
The Korean style, however, uses unseasoned chicken just barely covered in fine flour and dipped into a thin batter. After 10 minutes in 350-degree oil, it’s strained and cooled for two minutes to keep the skin from browning and to get rid of the crumbs. When it’s cooled, it’s put back in for another 10 until the chicken is smooth and golden brown with no fat left over.
There are four chicken options: strips, drumsticks, a wing and white meat option and a wing and drumstick combination, covered in soy garlic sauce or a sauce made with Korean hot pepper powder called gochugaru.
Get excited. I got to experience a similar style of fried chicken when I was touring Cambodia and haven’t been able to find anything like it stateside. It’s just incredible.
If fried chicken isn’t your thing, no worries. The menu will also include dishes like bibimbap (a rice bowl with vegetables, meat and an egg), japchae (glass noodles with beef and vegetables), fried calamari, kimchi coleslaw (a cabbage dish) and tteokboki (a spicy rice cake dish).
Menus vary by location, but to get a general idea, head to the website.
No firm word on when we can expect them to open, but they’re targeting late May.