That was the plan in March when Henry Hong wrote about Korean fried chicken in the City Paper. In his article and a comment on HowChow, he contrasted fried chicken made in some Korean restaurants with the "Korean Fried Chicken" that has been a food-writer favorite.
Now, I can attest to the difference as well. The Bon Chon chain has an operation in Rockland County, NY where we went to see our niece graduate from high school last week. My brother-in-law grabbed takeout, and this Korean fried chicken is something different -- a crust so crisp that it shattered, but it was dry on the outside. Between the double-fried crust, the garlic flavor and the seriously spicy sauce, the takeout box was unique enough that I wolfed down two legs and a bunch of wings.
Now I just read Henry Hong's description, and it's better to quote smart writing than worry that I'd be unintentionally imitating it:
Its product is pretty typical, with an aroma that slaps you in the face with garlic (definitely powder and fresh, in my opinion); a glaze that possesses a pretty straightforward combo of salty, sweet, and in the case of the “spicy,” a fast-acting, mouth-filling heat; and an exterior that although is often described as “shatteringly crispy” is more accurately somewhere between crispy and crunchy, with just a tiny hint of chew. The meat itself is unseasoned, but extremely moist, protected from drying by its cornstarch cocoon. It’s good, finger-lickingly even, but not life-changing, and probably not worth a trip halfway around I-495. Not on a regular basis anyway.But it would be worth a quick drive across the county, and the big news is that Bon Chon is a franchise. For some reason, I had assumed it was a big company that opened stores at a glacial pace. Based on the crowd at graduation, that franchise can't be catering to some massive Korean population. Fried chicken has an international appeal. *YOU* could open a Bon Chon franchise in Ellicott City or Columbia.
Anyone know if a Korean fried chicken place opened in HMart?