Bon Chon

Bon Chon”,”Chicken Korean Style”,”314 5th Avenue,2nd Floor,New York City”,”
Gagit arrives at Bon Chon. We now have to climb the stairs to the second floor passing the Bon Chon Take Out carton sign on the way up, see picture.We are lucky, there is a table opening up and as the music blares we are seated next to tables full of Korean Yuppies,here for the Wings and Radish. My advisor Ferran orders for us a large order of wings and legs mixed spicy and medium.We ordered cold bottles of beer, Heineken is the Korean beer of choice. The chicken arrives in about 15 minutes, cooked to order with cole slaw and a big dish of pickeled radish on the side.The chicken is crunchy, tasty, and not excessively greasy lol, just perfect as advertised,this combination is salt and spice,cold and hot,briny and sweet , and tender.
The main difference between KFC and this is the Asian frying technique that renders out the fat in the skin into a thin transparent crust. The chicken is unseasoned, barely dredged in very fine flour and dipped into this thin batter before frying.The oil temperature is relatively low and the chicken cooked in two seperate stages .The result is deep fried ambrosia that made Gagit tear with the spice but smile with the taste.The only thing I regret is that I wasnt able to eat the wings and legs with chopsticks as most of our table neighbors did making this dish the most tasteful oral treat.Let the Truth Be Told, after eating at Bon Chon, the new definition of KFC is Korean Fried Chicken, and with its rating I only wish there was one of these next to El Bulli when I left after 30 courses of foam and air looking for a crunch that only Bon Chon could provide.I would even buy a plate for Chef Adria who I am sure is real hungry after a night of non cooking in his restaurant.The night is not over yet , we have not had real dessert and yes there is a Pinkberry across the street, next review will follow.
[rating:3.0]