Chef Kimchi’s “attempt” at Bonchon Chicken with the help of the NYTimes, Bobby Flay buffalo wings Throwdown, and a countless number of times eating at Bonchon in NYC and Seoul. The real bonchon recipe remains a secret. Tip: Use only a drop of vinegar and be stingy w/ the sauce at the end to keep the chicken crispy. I am 1000 miles from the nearest bonchon and I had to make due with what I had. If anyone knows a closer approximation, please share your recipe. I am sorry if my loud chewing offended anyone, it’s merely a sound effect meant to accentuate how crispy the chicken is.
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