A Korean fried chicken franchise has opened their first location in Michigan. Bonchon offers Asian fusion cuisine and specializes in crispy Korean-style fried chicken.
The international franchise has opened in Grand Rapids on Dec. 1st at 2321 E. Beltline Ave. NE.
The franchise started in Busan, South Korea in 2002. By July of 2017 there were over 236 locations in nine different countries. 63 of those locations were in the United States.
“I first experienced Bonchon in New York City where I fell in love with its real crunchy chicken and decided to bring it here in Grand Rapids,” said Randell Ganchua, Bonchon franchisee. “Bonchon is known around the world for its signature fried chicken seasoned with soy garlic and spicy sauces, and there’s nothing like it in the Grand Rapids area.”
Bonchon offers a variety of dishes including various chicken dishes and a selection of Asian fusion cuisine, including bibimbap, pork buns, bulgogi and Krean tacos.
Chris Prins of Colliers represented Bonchon. Bonchon is one of several restaurants Colliers has helped bring to Knapp’s Crossing.
“Grand Rapids is home to an evolving restaurant scene and Bonchon will be a great addition to the dining options in the area,” said Prins. “Our retail team is always keeping an eye out for restaurant concepts you can’t find anywhere else and we’re excited to bring the first Bonchon to Michigan.”
To celebrate Bonchon's Michigan opening, we invited the restaurant to our studios to show you a delicious authentic Korean Fried Chicken.
KOREAN FRIED CHICKEN RECIPE
- 3 1/2 pounds chicken wings, washed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon minced ginger
- 2/3 cup potato starch or corn starch
- 4 cloves garlic, minced
- Dried red chili peppers (optional)
- 1/4 cup soy sauce
- 1/2 cup rice syrup or corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- Vegetable oil or peanut oil
- Chop the wing in half. You should have 24 to 26 pieces.
- Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
- Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
- Make the sweet, spicy, and sticky sauce:
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
- Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar. Stir with a wooden spoon and let it bubble for a few minutes.
- Add the brown sugar and continue stirring. Remove from the heat. Set aside.
- Fry the chicken:
- Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
- See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 5 to 7 minutes, turning over a few times with tongs.
- Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
- Reheat the oil and fry the wings again for another 5 to 7 minutes until they all look golden brown and feel super crunchy through the tongs.
- Coat with sauce:
- When the chicken is done, reheat the sauce until it bubbles.
- Add the hot chicken and mix well with a wooden spoon to coat.
- Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately.