Bonchon Sunnyvale

Soy Garlic Wings

Double-fried wings glazed in a sweet-savory soy garlic sauce that caramelizes into a nearly crackling shell — the dish that made Bonchon famous

Spicy Wings

Same double-fried crust as the soy garlic, but coated in a gochujang-forward glaze with slow-building heat that earns its billing

Drumsticks

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

Japchae

Glass noodles stir-fried with vegetables and a touch of sesame — a respectable Korean side that rounds out an all-chicken order

Tteokbokki

Chewy rice cakes in a spicy-sweet sauce — solid as a table side when shared, though clearly secondary to the chicken

Boneless Chicken

Skip these in favor of bone-in — the double-fry technique loses its signature effect without the bone to anchor the crust-to-meat ratio