Bonchon Allston
Korean restaurant · Allston ·
Crispy Korean fried chicken, soy garlic, spicy flavors
Crispy Korean fried chicken, soy garlic, spicy flavors
"National Korean fried chicken chain Bonchon has consistently been the go-to for many Boston folks’ fried chicken fix. The wings and drumsticks are dredged in a thick batter and fried twice, then dressed in various Korean-style sauces that range from mouth-numbingly spicy to garlicky and sweet. A few local locations include spots in Cambridge, Allston, and Quincy." - Nathan Tavares, Valerie Li Stack, Terrence Doyle
"Bonchon has some of our favorite fried chicken anywhere. It’s flavorful, perfectly fried, and the spicy blend is legitimately spicy. The rest of the menu is fine and it also serves beer and wine, but you’re coming to this casual spot first and foremost for the chicken." - dan secatore
"If you’ve been to the BonChon in Harvard Square, then you already know that the lightly fried chicken wings are so good that you don’t mind having to eat them in a frenetic, windowless basement that kind of feels like a radiation shelter in the year 2126. If you’ve been to the one in Allston, you know that, oh hey, you can see the outside world here. The food is just as good (get the kimchi pancakes if you’re not in the mood for chicken), and it also helps that they have some big pitchers of beer and carafes of flavored soju." - dan secatore
"You should come to Bonchon first and foremost for the fried chicken. It’s very flavorful, very meaty, and lightly fried. They serve a lot of other things, too, including some sushi and poke, but you can skip those. If you want something other than chicken, go with the salmon avocado ball topped with roe and stick to the small plates part of the menu in general. It gets crowded here on the weekends, but, unlike the Harvard Square location, this one isn’t in a windowless basement, making it a much more comfortable place to enjoy some soju." - Dan Secatore
"I think Bonchon's fried chicken is reliably good even though it's a chain—choose between soy garlic and spicy, and since you'll be cooling off at the last stop, go with the spicy this time." - Terrence Doyle