by Nick Argires
Twice-fried chicken is twice as good as single-fried chicken. Did you know that? I personally was unaware of that simple math equation until I stumbled down into the basement of a strip mall by Harvard and discovered BonChon. Originating in South Korea, “Yangnyeom” is younger chicken that’s fried twice and hand brushed with a thin layer of sauce. At BonChon, the chicken comes in two sauces: spicy or soy garlic. Being twice fried means that the chicken is very crispy and tends to be less greasy. The unassuming restaurant was darkly lit and full of regulars — literally my two favorite things to see in a new restaurant.
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