Korean fried chicken, hand battered, double-fried and brushed with our signature sauce. Never drowned in it.
The secret behind our Korean fried chicken, in three steps.
Every piece is battered by hand in a thin layer of flour and other secret ingredients. It's the only way to get that perfect ratio of batter to chicken.
Then each piece is fried, fried. Once to lock in the juices, and again for that signature, crave-worthy crunch.
Finally, our signature sauce, brushed into every nook and cranny of that crunchy outside so each bite is perfectly flavorful. We don't drown our wings in sauce.
Every flavor comes on drumsticks, wings, a combo of both, strips or boneless, with a side of pickled radish or coleslaw.
Items may vary by location.
Your Korean favorites, made from recipes by our chef in South Korea.
Marinated beef with mushrooms, scallions, onions and sesame seeds, with steamed rice.
Steamed rice, egg, lettuce, spinach, carrots, onions and mushrooms, mixed with bibimbap sauce. Plain, tofu, chicken or bulgogi.
Stir-fried glass noodles with vegetables, bulgogi and soy garlic sauce.
Rice cakes and fish cakes in spicy Korean sauce with mozzarella and vegetable potstickers.
Buldak-style spicy stir-fried chicken with mozzarella, served with steamed rice.
Steamed buns with pork belly, fried chicken or bulgogi; soft tacos with fried chicken or bulgogi. Both with spicy mayo and coleslaw.
“When police were dispatched to manage traffic around the new restaurant, I knew we had a winning formula.”
Jinduk Seo, founder
Bonchon was born in Busan, South Korea, in 2002. Founder Jinduk Seo obsessively perfected its signature sauces and fried chicken.
Our chef in South Korea still creates the recipes for our sauces and Korean comfort food. The mission hasn't changed: to share the joy of Korean comfort food around the world.
Wing platters and all your favorites, for delivery or takeout from any location.
The gift of crunch, online or at your favorite Bonchon.
For iPhone and Android.