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Double-fried wings glazed in a sweet-savory soy garlic sauce that caramelizes into a nearly crackling shell — the dish that made Bonchon famous
Same double-fried crust as the soy garlic, but coated in a gochujang-forward glaze with slow-building heat that earns its billing
The bone-in drumstick format gives you a better skin-to-meat ratio than boneless — get these over the boneless pieces for the full double-fry payoff
Glass noodles stir-fried with vegetables and a touch of sesame — a respectable Korean side that rounds out an all-chicken order