BonChon Chicken

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Before you visit Ellicott City’s new outpost of BonChon Chicken,  we should probably clarify the differences between American and Korean-style fried chicken. First off, Korean-fried chicken relies on an Asian frying technique to remove the fat from the skin, transforming it into a crackly and almost transparent crust instead of the well-seasoned nubby crust a la KFC or Popeye’s. Secondly, at BonChon, you can choose among wings, drumsticks or dark meat strips, topped with either a sweetish garlic-soy glaze or a hotter red-pepper sauce. Finally, don’t expect any blue cheese or celery sticks with these wings; at Bon- Chon, you get fries, cubes of pickled radish or kimchi slaw. There are other Korean specialties on the menu, too, including bibimbap and bulgogi, but we’re stickin’ with the wings. Col. Sanders, who? 3419 Plum Tree Drive, Ellicott City, 410-465-0515, http://www.bonchon.com

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