Korean Fried Chicken In Philadelphia

Korean fried chicken is, in a word, awesome. The secret first got out when the New York Times did a piece on NYC’s (freakin’ extensive) selection of Korean fried chicken restaurants:


“In the New York area, Korean-style fried chicken places have just begun to appear, reproducing the delicate crust, addictive seasoning and moist meat Koreans are devoted to.“Food in Korea is very trendy,” said Myung J. Chung, an owner of the Manhattan franchise of Bon Chon Chicken, a karaoke-and-chicken lounge that opened in December. “Other trends last two or three years, but fried chicken has lasted for 20 years,” he said.Platters of fried chicken are a hugely popular bar food in South Korea — like chicken wings in the United States, they are downed with beer or soju, after work or after dinner, rarely eaten as a meal… Korean-style chicken places here serve mostly wings (true connoisseurs can specify either the upper “arm” or the “wing”) and small drumsticks. The chicken is typically seasoned only after it is fried, with either a sweetish garlic-soy glaze or a hotter red-pepper sauce that brings the dish into Buffalo wing territory.But do not look for blue cheese and celery sticks, or even biscuits and gravy. The typical accompaniment to Korean fried chicken is cubes of pickled radish and plenty of beer or soju; the combination produces an irresistible repetition of salt and spice, cold and hot, briny and sweet, crunchy and tender.”

And there’s Korean fried chicken in Philly too. A Chowhound tipster reports that a branch of Bon Chon Chicken is now open on Cheltenham Avenue. Fried chicken lovers, rejoice.

Korean fried chicken is, in a word, awesome. The secret first got out when the New York Times did a piece on NYC’s (freakin’ extensive) selection of Korean fried chicken restaurants:

Korean Fried Chicken In Philadelphia