Friday, September 23, 2011

FCI Dinner at BonChon

By Nicole Ruiz Hudson
Recently, a group of FCI students headed to BonChon for a Korean fried chicken feast. It was the perfect excuse to kick back, relax, and gab away for a couple of hours with fellow students and friends.

The chicken did take a while to come out, but apparently this is because every chicken is made to order. No worries though. Since we all headed over right after day classes let out, happy hour was still in full swing. It was a hot summer day out, so most of us indulged in a pint to refresh ourselves and prime us for the meal ahead.


We also ordered a slate of sides and appetizers to munch on while we waited. The tteokbokki, a large plate of rice and fish cakes in a hot sauce, was probably my favorite side. The sauce had kick, but not an overwhelming amount, and the different elements tossed in the sauce along with noodles and sesame seeds provided a wonderful variety of textures in one dish. The radish side was a hit with everyone at the table, and it and the seaweed salad were refreshing counters to the rich flavors of the chicken that were soon to arrive.


The sides were pretty good, but the chicken was definitely the main event and the reason to head in. The skin is super crispy and crackles as you bite into it, and the meat is moist and juicy. Despite being double-fried (per info on their website) the chicken really does not taste greasy and is covered with just enough sauce to provide a pop of flavor as you bite into to your wing or drumstick. You get your choice of lightly sweet soy garlic or hot sauce to be glazed on your chicken. Both are very tasty, but beware that the hot sauce is not for the faint of heart – or mouth. I’ll admit that a few tears welled up when I first bit into a spicy drum stick. I recommend having radish, seaweed salad, water, and beer all on hand when diving into the spicy chicken.

The chicken plates range from six pieces to twenty, but don’t hesitate to order more than you plan to have in the restaurant. It reheats beautifully and crisps right back up in an oven or toaster oven for a perfect late night snack.

After 9 years working in the entertainment industry, thoughts of food and cooking got the better of Nicole Ruiz Hudson's imagination. She is now enrolled in the Classic Culinary Program at FCI and hopes to marry her new skills, love of entertainment, and her passion for food in a career in food media. When she is not cooking and eating, she is recording her culinary adventures on her blog, nibblinggypsy.com.

1 comment:

Sookie said...

Ooh I see Korean! :) I love Korean chicken - used to be one of my favorite things to get delivered when I lived in Korea. Yum!