Bonchon's Korean Crispy Goodness

Not all great fried chicken comes from the South.

To most Southerners, the mere mention of fried chicken conjures very specific flavor and tactile expectations. There are brines, almost always of buttermilk, which lead to juicy flesh. And there is seasoned crust, in thick and thin versions, with nubs and ridges that hopefully cast off excess oil to remain relatively greaseless and crisp. Sometimes there's a breathtaking drizzle of honey that falls in golden, sticky strands, or a sprinkling of piquant vinegar or, for the ultimate in coronary masochism, a ladle of black pepper gravy. And there are biscuits — there are always biscuits.

It's the crust, though, that causes the pupils of most fried chicken fanatics to dilate. It's the crunchy texture and salty, savory seasonings that shift salivary glands into overdrive. It's the chicken fat that has rendered from beneath the skin, leaving behind a trace of poultry. The crust is what ignites us when we take the first bite of a piece of fried chicken, and it's what we desperately scrape away with our teeth after we've taken our last.

So it seems as though opening a restaurant that prominently features fried chicken with hardly any crust at all would be suicide anywhere in the South, Texas included.

Not Southern, but still damn good chicken.
Catherine Downes
Not Southern, but still damn good chicken.

Location Info

Map

Bonchon Chicken

5500 Greenville Ave, #1300
Dallas / Fort Worth, TX 75206

Category: Restaurant >

Region: East Dallas & Lakewood

Details

BonChon

5500 Greenville Ave., Suite 1300, 214-346-9464. 11 a.m.-11 p.m. Sunday-Thursday, 11 a.m.-midnight Friday-Saturday. $$

Chicken $10-$11.95

Potstickers $8.95

Bibimbap $12.95

Korean tacos $9.95

Kimchi coleslaw $2.50

But that's exactly what the folks behind Blue Ocean Capital LLC did last year when they opened a BonChon franchise on Upper Greenville Avenue. The international chain that started in Korea and went on to open restaurants in Thailand, the Philippines, Indonesia, Singapore and seven states across the U.S. has built a reputation on chicken known not for a thick and bready crust but a sleek and crisp, almost translucent veneer. BonChon's chicken parts are draped in satin lingerie; the other guys' wear bulky sweaters.

The exterior is the result of BonChon's multi-step process, which has origins in Korea, where chicken fried by a similar means is available on street corners everywhere. Cooks lightly dredge the chicken in flour, then in a very thin batter before it's deep-fried. Halfway through the cooking process the chicken is pulled from the oil to rest, giving the meat a chance to take a breather and preventing overcooking. But the resting period also gives the cook a chance to shake the chicken in a wire basket, breaking off irregular and pointy shards of breading and reducing the exterior to a paper-thin coating. Then the wings are fried again, a step that finishes cooking the meat while making the outer crust and skin mouth-shatteringly crisp.

In Korea this technique is used with smaller birds that are fried whole and cleaved into manageable pieces before they're happily consumed with copious amounts of beer and soju. Here in the U.S., where chickens have been engineered to have breasts like Victoria's Secret models, the wings and legs are used alone to ensure even cooking. The booze thing translates perfectly no matter where you're eating the chicken.

At least it does when it's flowing smoothly. Blue Ocean Capital hired Stewart Murray, who previously worked as a food and beverage manager at a resort and conference center, as the general manager of its first BonChon location. Murray was shipped to Manhattan, where he worked at an existing restaurant and learned all of the chain's closely guarded recipes and how to coat wings in the thinnest coat of batter and gently paint them with a sauce so they wouldn't become soggy. He learned how to oil a hot dolsot (a stoneware bowl) so the rice for a bibimbap would become crispy. He learned everything except the hardest thing in the restaurant business to teach: how to find good employees.

BonChon landed in Dallas in December with all the grace of a drunken moose. The waitstaff and bartenders were overwhelmed with a surge of curious customers, and the kitchen turned out inconsistent and tepid food. Wait times approached an hour, and tensions were high. The restaurant was in such a state that Murray and his team closed it five days after opening to reorganize.

But if you've dropped into BonChon recently, it seems the Korean fried chicken storm has calmed considerably since those first blustery days. Murray has dialed in a more adequate staff and on a recent Friday night the dining room was busy, but not overwhelmed. If you've been interested in the restaurant but have yet to try it, the time is now.

For maximum enjoyment, have a seat at the massive bar that arcs through the dining room, in front of one of the flat-screen TVs if you've got any skin in the game. You won't have to wait long before you have a cold beer and a menu. The taps pour local brews from Community, Peticolas and others, but it's the commodity beers like Bud Light, Miller and Sapporo that make a much better pairing for the Korean fried chicken.

Personality-free, cheap beer has the cool crispness, neutral flavor and effervescence that offer the perfect counterpoint to the salty, fatty, sweet and spicy flavors found in BonChon's chicken. Order the hot wings and you'll also receive a small bowl of pickled daikon radish cubes that are at once sweet and vinegary. A small bite of radish washes the palate clean, preparing it for the next bite of chicken or the next slug of beer. It's this endless repetition of juxtaposing flavors, textures and temperatures that makes eating Korean fried chicken so exhilarating.

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16 comments
username.neil
username.neil

i am currently eating wings from HMart in plano but now I want bonchon

lisareneemerito
lisareneemerito

Great Review Scott!  I will definitely check it out and take your advice.

suz.malphurs
suz.malphurs

Sounds "fingerlickin' good"! Thanks for the review Scott.

G_David
G_David

I've really wanted to try this place, but user reviews have been all over the map. Sounds like they may have gotten it together. One thing I won't be doing however is drinking a Bud light. Ever. For any reason.

JustSaying
JustSaying

@G_David  Because fried chicken and spicy wings just can't be enjoyed unless you find the perfect craft beer to pair it with. You pretentious douchebag.

kristindaylarmer
kristindaylarmer

Ask them for an extra side of sauce and watch them freak out. I was repeatedly denied a small side of the garlic soy sauce, citing, weirdly, recipe confidentiality reasons as to why they wouldn't give me any. I just wanted to put it on my bibimbap. Strangest thing ever. Service was awful, half the chicken came out cold. We won't be back. This was a few weeks after they opened.

G_David
G_David

@JustSaying@G_David I don't believe I mentioned craft beer anywhere in my post.  In fact, I've probably consumed more Coors light in my life than everything else combined.  But I do find it amusing that a human with THAT profile picture feels the need to call anybody a douchebag.  My apologies to you and your white trash kinfolk.

mdd0124
mdd0124

@JustSaying @G_David  All of this cause he said he didn't like Bud Light?

Can we all just go to Bonchon and get along?

JustSaying
JustSaying

@G_David So if you knew who Kenny Powers is you weren't calling me white trash because you thought that was my picture. You instead were calling fans of Eastbound and Down white trash? Even better.

G_David
G_David

Hey so tired, I don't like Bud light at all.  I'm a pretentious douchebag.  I can live with that. 

G_David
G_David

Yes, I know who Kenny Powers is.  That's my point.  Which apparently went whizzing right over the top of your head.

JustSaying
JustSaying

@G_David@JustSaying So you drink Coors Light but under no circumstances will drink a Bud Light. And you don't know who Kenny Powers is. My apologies. You are not a douchebag. You are a dipshit.

 
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