|Old Bay and Honey-Hot chicken at Bon Chon|
We love Bon Chon's fried chicken It's pricey by the piece -- like $1 per half wing or white-meat tender -- but it's exceptional chicken. Incredibly crisp without being greasy. Perfectly paired with the crunchy pickled radish that comes with every order.
Now, Bon Chon has doubled the flavor options. They started with soy garlic and hot. That original hot was really spicy. Our friend MrDrCardio loves spicy food, and he can't get enough. But it's so hot that Mrs. HowChow couldn't really enjoy that chicken. Now, there are two options in the middle -- a honey-hot and an Old Bay.
That's right. It's marriage made in Baltimore. Seoul's double-fried chicken with a crunchy shell around piping meat. The local Old Bay tricked up with lime and other favors. So different, but not the simple "sprinkle with red powder" that you can get with "Old Bay" fries or other dishes. So good that the Old Bay wings -- salty and zesty -- became Mrs. HowChow's favorite before we even finished our platter.
I think I liked the honey-hot even more. The chicken comes glazed and shiny. First on the tongue, you get honey -- more complex than just sugar. Real honey that warms up with the Korean hot spices. It's spicy, but nothing like the fiery Bon Chon original hot. With the four flavors, they have made the fried chicken an even-better treat. You could make a spectacular platter by asking for a mix of flavors, then cycling through soy to Old Bay to honey-hot to hot. Rinse with some pickled radish and repeat.
(Update: Bon Chon phased out the flavors on July 20. Keep an eye out. Maybe they'll bring them back. And it's still a fun place to eat.)
For more about Bon Chon's chicken, check out my 2012 post that quotes Henry Hong. For another option, try Tian Chinese Cuisine where you can get Korean fried chicken and the house-made noodes with black bean sauce.