Bonchon, New York City and Elsewhere
“If KFC is the colonel,” marveled one reviewer, “Bonchon ought to be known as the general.” Founded in 2002, the South Korean franchise has conquered an ever-increasing number of U.S. states. The twice-fried offerings — wings, strips, drumsticks — have a noticeably thin crust. The wings, however, are where it’s at. Bonchon is remarkably centralized; the orangey sauces are made only in the home office (fun fact: South Korea has 30,000 fried chicken outlets; by contrast, the largest U.S. chains — KFC, Popeyes, and Chick-fil-A — total 7,500 outlets) and then distributed worldwide.
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