Tuesday, September 27, 2011

Tuesday Night: BonChon Chicken

Towards the end of the last year, my friends thought that we weren't hanging out enough. It's true, we weren't. So they started Tuesday night get-togethers. Every Tuesday, we'll pick a bar to drink, eat, and hang out for a couple of hours. Whoever can make it will attend. If you're busy, it's okay. There's always next week. So this is Tuesday Nights on Tasty Eating where you will find bars that serve food and how we like them.

On this recent Tuesday Night, we headed out to: Bon Chon
It was a small group this night. The rain was coming done hard but we still wanted to get together and eat some Korean fried chicken. Drenched from the weather, we quickly sat down and first ordered a pitcher of beer ($19). After we calmed down, food was in order. We were all kind of hungry and pretty much over ordered.

We started with the Ttekbokki ($12) which had stir fried rice cakes some meat, noodles, spicy tomato based sauce...and strangely, cheese. The serving size was huge and took up the entire two-top table. Overall, we thought it was just okay. The cheese seemed out of place and really overpowered the rest of the flavors in the dish. At parts, I couldn't tell what was a rice cake or cheese.

We also had the potstickers ($8) which were ordered spontaneously. I saw the waiter bring out an order for another table and I really wanted it. So these fried dumplings in soy garlic sauce came 8 to a plate.
At $1 per dumpling, this better be good right? You know, it wasn't bad at all. I liked it. The skin remained crispy and the filling was tasty. The soy garlic sauce outside was pretty good as well. I would get this again. I liked how it played on the sweet salty flavors.
For the main course, we got the combo chicken drumsticks and wings both spicy and soy garlic flavored. We thought to get the medium (10 wings, 6 drums - $21) but our eyes were bigger than our stomachs. We ordered the large instead (16 wings, 8 drums - $30). As usual, the chicken was really delicious. Super crispy skin while also sticky from the sauce gave way to juicy, tender chicken meat. The spicy is not smack in your offensive but slowly builds up to a heat on your lips and in your throat. The accompanying radish cools off the heat quite nicely. I also like to eat the soy garlic in between the spicy chicken to keep the heat at a nice level. The soy garlic is very robust in flavor and has a nice sweet savory taste. It's really good.
Bon Chon was really good once again. The beers poured easily and the food made my stomach and taste buds very happy. I'll happily go back.

BonChon Chicken
207 W38th St
New York, NY 10018
(212) 221-3339
bonchon.com

2 comments:

  1. I will never understand why they put cheese in Ttekbokki! It ruins a perfectly delicious dish. The sauce is actually made from fermented chiles (red pepper paste), so there are no tomatoes in the dish. This is my favorite dish of all time (sans cheese). :)

    The dumplings are deep fried - can't go wrong with deep fried food! Now I want some bon chon!

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  2. OMG my aunt used to use ketchup when making a "virgin" tteokbokki! Ha!

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