Founded by Jinduk Seo in 2002 in Busan, South Korea, Bonchon expanded to the U.S. in 2006 with its first location in Fort Lee, N.J. Since then, the brand has grown rapidly, now operating over 140 ...

Unlike many competitors, Kim said his kitchen does not double-fry to attain the super-crackly shell that is one hallmark of Korean fried chicken. "We fry chicken at 350 degrees for 12 minutes.

Bonchon also serves a variety of Korean dishes like bibimbap, bulgogi beef, tteokbokki rice cakes in a spicy sauce and even Korean corn dogs. It also may be the only place on Long Island where you ...

Now, fried, boiled and Maryland-style chicken are served alongside sweet and sticky ham steak, airy biscuits, pickle chips and other sides. Also available: Raay-Nor’s homemade pies for dessert.