Bon Chon Chicken - New York, NY

Something tells me this place isn't called Bon Chon any more. In any case it's a chain of Korean chicken wing restaurants in NY and I believe DC as well. This will be a quick post because I just have one thing to say. Go eat there and you will not be sorry. Cash or Amex only.

Recipe: Curry Fried Chicken (My Favorite)

I'd have to think long and hard to name a food that's more comforting than fried chicken. I've tried all sorts of different recipes from wet batters, soaking in butter milk, to dredges. I've tried a TON of recipes. You get the point. Anyways, this recipe was a group effort. My cousin's Kun and Sol are big time foodies and we found that this was the best way to satisfy OUR taste for fried chicken.

Prep time: 30 minutes - Overnight
Cooking time: 15 minutes

5 lbs chicken thighs and legs
2 tbsp tumeric
2 tbsp curry powder
1 tbsp cayenne pepper (more/less based on personal preference)
3 tbsp fish sauce
2 tbsp mushroom flavored soy sauce
6 cloves garlic finely minced
1 cup all purpose flour for dredging (I highly recommend King Arthur brand)
Freshly ground white pepper to taste (substitute black pepper if you don't have white)
This is the mushroom soy sauce and fish sauce I use. I got both of these at my local asian store. If you can't find mushroom soy sauce you can substitute regular soy sauce. I like to use a really high quality chicken because you can't beat the flavor. I got these from Whole Foods. They're only a little bit more expensive for a lot more flavor. I think thighs and legs are always better than breasts because they're more flavorful. Also, they don't dry out as easily, and are harder to over cook. Mix all the ingredients EXCEPT the chicken and flour in a big bowl to make a paste and THEN add the chicken. It makes it a lot easier to coat the chicken parts that way. I recommend letting it sit in the fridge covered overnight, but 30 minutes will do if you're in a pinch. Pull the chicken out of the fridge and add the flour. If you need more than a cup add more. You can't have too much flour here. Dredge each piece of chicken fully. When you're ready to fry the chicken preheat your favorite fryer to 360 degrees and drop in no more than 2-3 pieces per batch. This will keep the oil temperature from dropping too much. Fry the chicken until it is cooked through. For medium size thighs that's usually between 10-12 minutes. For smaller legs it's less. (10 minutes per side if you're using a cast iron skillet)
This dish is very well complemented with my last recipe: Ginger Dipping Sauce. I also love having some sriracha, jao, and sweet chili sauce on the side. I'll try to post a recipe for jao and sweet chili sauce in the near future!

Happy Eating!
--Joe Kwon

Recipe: Ginger Dipping Sauce

1.25 oz Ginger Root (if you don't have a scale that's about a large thumb size piece)
1 green onion
1/4c Canola oil
1/2 Lemon
Pinch Salt

I guess it's a problem that I like fried food as much as I do. I probably wouldn't have to work out if I didn't like fried food so much. Oh well.

This is a really simple sauce that goes well with fried chicken, fried fish, french fries, fried shrimp, etc. You get the gist. Now if you don't like ginger then obviously steer clear of this one.

I'm trying out something new with these first few photos. I'll try to demonstrate a technique using photos such as these. If you have any questions or corrections please email me. -Start by peeling the ginger root. The skin isn't very tasty.
-Then slice along the grain of the root. That is the direction in which it grows.
-Once you have the flat pieces slice them again length-wise. They should look like tiny thin french fries. (julienne)
-Now cut them again into small pieces. (mince) This next process is a bit more fun. I only showed you the above technique because it's one you'll use a lot to achieve uniform pieces. This process will leave your ginger the same consistency of running your ginger through a food processor.
-Starting with your pile of minced ginger put your knife in on the board such that you are rocking back and forth along the curved part of the blade.
-Put your less dominant hand part way down the blade such that the blade doesn't leave the cutting board when you rock it back and forth.
-With practice you'll be able to move very quickly through whatever you're cutting up.
Add the juice of half a lemon. Take the green onion and cut it in half. This just makes the task a little faster. Slice the green onion into thin rounds. The thinner the better. Combine the rest of the ingredients.
That's it!

This won't keep but for a few days in the fridge but it'll keep for weeks in the freezer. Just let it thaw out at room temperature before you use it again.

--Joe Kwon
PS: Check back in a few days for my favorite curry fried chicken recipe that goes great with this sauce!