Fried fusion: BONCHON offers Korean version of American chicken classic — Albuquerque Journal

Read more at The Albuquerque Journal

— by Richard S. Dargan: The Koreans adopted fried chicken from American troops in the 1950s and quickly made it their own, developing a thinly battered, twice-fried version that has become a staple in the country. It turns out that Americans have a taste for it too, as evidenced by the rapid growth of the fried chicken chain Bonchon…

Image: The Korean fried chicken at Bonchon, available as wings, drumsticks and strips, is thinly battered and twice-fried, courtesy of Richard S. Dargan/The Albuquerque Journal

July 19, 2019

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