Korean Fried Chicken, where?
Just read the NYT article on the light crispy Korean Fried Chicken, but sadly no addresses of the featured chicken joints were offered. I've been limited by a lack of a car to going for BonChon chicken in NJ, but now that there is a Manhattan branch, I'd really like to go!
Does anyone know the locations of the Manhattan BonCHon chicken place as well as the Jackson Heights Unidentified Flying Chicken joint? Really appreciate it!
Just went to their website and the menu only lists chicken. Do they have anything else such as rice, vegetables? I'm not necessarily looking for a full restaurant menu - I get that it's all about the chicken but was wondering if there was anything to supplement the chicken.
Yep... Baden Baden is really the 'original' korean fried chicken joint... was reviewed by Meehan in NYT under $25 section.
Get a tong dak and an ojingo bokkum (spicy squid stir-fry) and wash it all down w/ a bunch of frosty beverages. And remember, all these places are more about drinking!
Went to Baden Baden yesterday. Got the hot chicken wings and the rotisserie chicken (which just means whole deep fried then cleaved into portions). I found the restaurant to be expensive for the area and for the portions. $20 for a large order of hot chicken wings and $15 for a half rotisserie chicken (with choice of fries or onion rings). The meat on the rotisserie chicken was dry, though the skin was phenomenal. Peach and apple yogurt soju, at $18 a bottle, was refreshing. Probably won't go back. Arang has the same quality of food, is cheaper, has a more extensive menu and the novelty of live sushi. Also, I'm going to stick with Chinese fried chicken (usually four whole wings for $3).
Actually rotisserie does mean rotisserie at BBNY. The chicken is cooked twice: first roasted, then fried to order. I think that's why the white meat dries out. The dark meat, though, has always been moist when I've gotten this dish.
What are your favorites at Arang? I haven't been there yet.
re: squid kun
Aha! Thanks for the info, Squid Kun. Alton Brown would be shaking his head at their inability to cook a whole chicken without drying out the white meat.
I can't tell you what exactly is good at Arang because they don't have a menu on MenuPages and I don't recall the names of the dishes. Sorry. There is a spicy rice noodle and vegetable dish that I always get (the rice noodles are shaped like AA batteries). The crab soup is good too. I can tell you that their service is terrible, but worth putting up with. I've heard that they do offer an all-you-can-eat Korean and sushi lunch, if you want to test the waters. Sushi is decent, but not worth going there solely for that. Btw, the live sushi is just a novelty and not worth the price.
Just had lunch at Bon Chon Chicken 314 Fifth at 32 St(upstairs thru unmarked glass door at street level) It is a kareoke bar first that happens to serve very good korean fried chicken.
We got there at noon, first ones there (...which is good cause there's one server!)
Tables are sheet metal gray, walls of poured concrete with "techno" blaring out of speakers.
Menu (singular) is washable on a binder ring...and even though it offers other food, server will
tell you it's not available...chicken and edemame...stick to the basics!!
We got our food within about 10-15 minutes but could easily see that the next 3 tables seated would be longer. Had the Garlic Soy version and it was crispy and not overdone by
the sauce (absorbed into chicken)
Bottom line - go for drinks and order chicken to go with...it's not a restaurant.
I couldn't agree more. Bon Chon is not a real restaurant or at least doesn't act like one. Stopped by today at 3:50pm and they said we're not open until 4. So I milled around outside until 4:05. They then said they were not going to open until 5pm. Thanks for wasting my time. I did some shopping and returned at 5pm. Stood outside the elevator for about 5 minutes with no one paying any attention. I finally raised my voice and one of them seated me. 25 minute wait for the chicken. How was the chicken? Well it was cooked at too low a temperature for one. Pretty standard rookie mistake. This leads to an overly greasy chicken. Apart from that it was pretty average. If you've never left New York or Korea for real southern fried chicken then maybe this would be considered good. But it's just Popeye quality stuff to me. The sauces are nice but the chicken should be the focus. In that regard it fails.
Some new updates to the KFC quest:
Two new stores:
156-50 Northern Boulevard, Flushing NY
From NYTIMES.COM: “This Korean 1,050-restaurant chain, said to be the inspiration for the wave of Korean fried chicken spots in New York and on the West Coast, has opened its first New York outpost. Two more will open in Bayside, Queens, in a few weeks.”
Kyedong Chicken / New York Meat Market
133 Broad Avenue, Palisades Park, NJ
The Palisades Park branch of Kyedong, which opened last year, slipped under the radar from the first version of this round-up, and its not surprising as to why — the signage outside is totally in Korean, and you have to look closely to see that there’s fried chicken advertised in the window. To make matters more complicated, the franchise is co-located within an upscale Korean butcher shop (which we’re going to dedicate another post to shortly) that specializes in barbecue meats made from Black Angus cattle. There is also no seating, so Kyedong is strictly for take out.
I cover Kyedong in depth on my blog entry on Korean Fried Chicken, which I've updated today.