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4 Fingers Bonchon Crispy Chicken
Bonchon is a Korean chain that's a hit in the U.S. A group of four friends (hence "4 Fingers") brought the franchise to Singapore. What caught my attention (besides the NYC subway style wall-tile decor) was the media attention it had garnered. In the U.S., Esquire and GQ lauded Bonchon as "best fried chicken" and The New York Times also did a feature on it. So now, is it really worthy of the praise? There's quite a lot of fat in chicken wing skin, and the Koreans have managed to cook chicken in such a way (twice-fried) that renders the fat out (yay!), resulting in a delightfully thin and crunchy skin. Miraculously, the meat stays tender and moist. I did a takeaway box (6 wings, S$7.95) of both flavours - soy garlic (rather sweet) and hot (very mild). The wings are lightly painted with sauce and the skin did a good job of staying crisp, despite our humid weather. I'd still recommend eating them fresh on the spot than doing a takeaway though. Worthy of mention are their fries. Generously seasoned with s
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