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Korean Fried Chicken?! AKA: yangnyeom dak

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Just opened my new Saveur mag and saw this dish. A chain fast food place (Kyochon) in L.A. and N.Y. is not in D.C for some reason, but we have a lot of Korean joints here in NoVa. At my chagrin, I have never heard about this dish, but I want it now! So, where can we get it?

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  1. Is this not Bon Chon chicken in Annandale?

    2 Replies
    1. re: ineemeeny

      That looks like a competitor of the other one for sure. Have you eaten there? Is the dish better at a restaurant (non-fast food type)?

      Thanks very much!

      1. re: sekelmaan

        I haven't had a fast food version, but I've been to Bon Chon, which I love!! It takes forever for them to make the dish, so you should call in your order 30-45 min ahead of time, or you might have to wait quite a while. Kind of a bummer, but it's the only way to get the stuff in the DC area, I think.

    2. Korean Fried Chicken is being also offered at Bourbon Steak by Michael Mina, I know not a korean joint but they are making a big deal out of this new offering =)

      on this link they show the piece. http://tastingtable.com/entry_detail/...

      1. Korean Fried Chicken is being also offered at Bourbon Steak by Michael Mina, I know not a korean joint but they are making a big deal out of this new offering for $12 =)

        on this link they show the piece. http://tastingtable.com/entry_detail/...

        1. And there's Cheogajip Chicken in Centreville.

          1. I just returned from Bon Chon. It was awesome. We had the large, mixed, half and half as well as a kim chee soup to warm us up while we were waiting and french fries. The kim chee soup was spicy and hot with little pieces of pork belly in it, perfect for its purpose. The fries were like ore ida crinkles and probably just on the menu for the gringos.

            Now on to the important part. Bon Chon Chicken! Large is 18 pieces, 6 legs, 6 drumettes and 6 splits. Mixed is wings and legs. Half and half is half soy/garlic and half hot (spicy). The chicken is incredibly crispy, unlike any crispy skin I have had before, in parts actually crunchy. The spicy was not really spicy, but after a few had nice creeping kick to it. The soy/garlic was a nice mild sweet flavor which I found a balance to the spicy ones.

            The drumettes were a bit dry. The splits were ok and the legs perfect and juicy inside. One can easily determine why. The next time I will get only all wings or all legs, but still half and half and the cooking time I presume will be more even. It is served with a sweet/pickled radish/daikon which I found a great balance to the heat I was getting off the chicken, but the wife found it too sweet.

            This was a great discovery for both of us and we will definately be going back soon. The one misconception I had was that it was a fast food place and it is not at all. It is a nice dark room that is a restaurant and bar (full service) and the food comes out slow! 30-40 mins for the chicken, but worth every minute.

            Thanks for the suggestion.

            Lastly, here is an old CH review I found of the other place mentioned:

            http://chowhound.chow.com/topics/370772

            Link to Bon Chon:

            http://www.bonchon.com/eng/index.php

            4 Replies
            1. re: sekelmaan

              What part of a chicken is a "split?" I'm guessing breast since that's a usually served part you didn't mention.

              Did it indeed take a long time to get your order? And do they have a portion that's suitable for one person for lunch?

              1. re: MikeR

                Unless they've changed things recently (I haven't been there in quite a while), they only have two sizes: Large and Medium, and the Medium is pretty big (I think 8-10 pieces?).

                1. re: MikeR

                  Wings cut into two parts, splits (maybe flats?) and drumettes. There was a medium which was smaller, but it did take a full 35 mins. There is however a thriving takeout business and calling it in would definately make it easier.

                  1. re: sekelmaan

                    I think you mean flats--splits usually refer to a breast-side quarter (including back meat, which "breast" itself usually doesn't include) but with the wing removed.

                    Wings have three parts: the drumette, the flat, and the tip. The flat is the middle third of the wing, and is the piece with two bones that people might be familiar with in dishes like Buffalo wings.

                    Here's a quick visual guide to breaking down a chicken:

                    http://www.chicken.org.au/page.php?id...

              2. Here is a great recipe for KFC that I have made many times ... http://www.vietworldkitchen.com/blog/...

                1 Reply
                1. re: Fishback

                  Thanks! This looks a lot more thorough than the recipe Saveur published:

                  http://www.saveur.com/article/Recipes...