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본촌 (BONCHON) - 뉴욕 베이사이드

by Admin posted Jan 11, 2011
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 본촌 (BONCHON)
45-37B Bell Blvd., Bayside, NY 11361
(718) 225-1010

맛집 정보

주소: 45-37B Bell Blvd., Bayside, NY 11361 (지도보기)
전화번호: (718) 225-1010
영업 시간: 월-목 & 일요일 (11AM - 2AM) 금토 (11AM - 3AM)
배달: 배달 (11AM - 1AM) / 투고 가능
주차: 업소앞 주차장 마련
특이 사항: 치킨 전문점

 

런치 스페셜 (12 PM - 3 PM) 월-금

돈까스 + 밥

5.99

치킨 카레 라이스

5.99

본촌 치킨

 

가격

다리

날개

순살 치킨

Combo

Small

6.43

3 pcs 6 pcs

6 pcs

1 다리 4 날개

Medium

11.95

6 pcs 12 pcs

10 pcs

3 다리 8 날개

Large

19.30

10 pcs 22 pcs

20 pcs

5 다리 12 날개
Appetizer

에다마메

3.99

감자 튀김

4.99

고구마 튀김

5.99

모자렐라 스틱

5.99

감자튀김 & 양파링

7.99

타코야키

6.99

팝콘 새우 & 감자튀김

8.99

팝콘 새우 & 양파링

8.99

소이 갈릭 만두

6.99

매운 갈릭 만두

6.99

오코노미야키

13.99

파전

10.99
샐러드

시져 샐러드

5.99

치킨 시져 샐러드

7.99

멕시칸 샐러드

10.99

 

 

Entree

소시지 구이

12.99

치즈떡볶이

12.99

돈까스

13.99

부대찌개

13.99

오뎅탕

13.99

낚지 볶음

21.99
골뱅이무침
19.99    
Beverage

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병맥주

 

소주

 

소다

 

미디어

Koreans Share Their Secret for Chicken With a Crunch

Hiroko Masuike for The New York Times

FRY MASTERS At Unidentified Flying Chickens in Jackson Heights, fresh chicken is fried to order, seasoned with garlic-soy or hot-pepper sauces and served with pickled radishes and beer.

Published: February 7, 2007

WHEN Joe McPherson moved to Seoul in 2002, he thought he was leaving fried chicken behind. “I grew up watching Popeyes training videos,” Mr. McPherson said. His father managed a Popeyes franchise near Atlanta and fried chicken was a constant presence in his life.

Evan Sung for The New York Times

Ryan Jhun, an owner of Bon Chon Chicken's Manhattan restaurant.

Evan Sung for The New York Times

Mr. Jhun spent a month learning the two-step frying technique the Korean chain uses.

Hiroko Masuike for The New York Times

At Unidentified Flying Chickens in Jackson Heights.

Hiroko Masuike for The New York Times

The entrance of Unidentified Flying Chickens in Jackson Heights.

“Living in the South, you think you know fried chicken,” he said. But in Seoul, he said, “there is a mom-and-pop chicken place literally on every corner.” Many Asian cooking traditions include deep-fried chicken, but the popular cult of crunchy, spicy, perfectly nongreasy chicken — the apotheosis of the Korean style — is a recent development.

In the New York area, Korean-style fried chicken places have just begun to appear, reproducing the delicate crust, addictive seasoning and moist meat Koreans are devoted to.

“Food in Korea is very trendy,” said Myung J. Chung, an owner of the Manhattan franchise of Bon Chon Chicken, a karaoke-and-chicken lounge that opened in December. “Other trends last two or three years, but fried chicken has lasted for 20 years,” he said.

Platters of fried chicken are a hugely popular bar food in South Korea — like chicken wings in the United States, they are downed with beer or soju, after work or after dinner, rarely eaten as a meal.

“Some places have a very thin, crisp skin; some places have more garlicky, sticky sauces; some advertise that they are healthy because they fry in 100 percent olive oil,” said Mr. McPherson, an English teacher, who writes a food blog called zenkimchi.com/FoodJournal.

“Suddenly there will be a long line outside one chicken place, for no apparent reason, and then the next week, it’s somewhere else.”

Even Korea’s corner bars and fast-food chicken chains are preoccupied with the quality, freshness and integrity of their product.

With Korean-style chicken outlets opening recently in New York, New Jersey and California, fried chicken has begun to complete its round-trip flight from the States to Seoul.

“I really think we make it better than the original,” said Young Jin, who opened a friendly little chicken joint called Unidentified Flying Chickens in Jackson Heights last month. “We use fresh, not frozen, chicken, always fried to order, no trans fats, no heat lamps.”

In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.

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update: 6/28/2013

 

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