Oh, they could have rolled us back to the city. There we had bulgogi, pork belly and shrimp on the barby as well as a killer seafood pancake. However they do it, it’s fierce!!! It makes the perfect appetizer to a Korean BBQ meal which was our second stop, Somoonnan Jib, in Palisades Park. Upon first bite, everyone asks, “How do they get it so crunchy?” Apparently, there is some double frying going on. It comes in choice of four ways with a choice or a combination of the two sauces. We had the drumstick and wing combo half in soy garlic and half in hot pepper paste. I think it should be called Crunch Crunch Chicken because it’s ultra-crunchy without being greasy.
Boom boom fried chicken full#
The winner? I'd give the slight edge to Mad for Chicken, with Peck Peck a close second.ĭid I miss your favorite Korean fried chicken place? Let me know! I'm thinking a full day of KFC - Korean Fried Chicken, not the Colonel's - would make a great Munchmobile category this summer.When (aka Barr Hogen) came to visit New York, we went on a food adventure in New Jersey with my new video camera…įirst stop: Boom Boom Chicken in Fort Lee. They didn't stack up to the others, either. The wings are similar to their small, uber-crisp counterparts at Peck Peck, minus the spice/seasoning assertiveness at the latter. It's larger than the others, with six tables and orange/white walls.
Boom boom fried chicken tv#
SBS (Seoul Broadcasting System) is on the TV at BonChon, also in Fort Lee. The wings here turned out to be juicier/greasier than the others, and the spice takes a moment or two to register. The menu offers wings, "arms," drumsticks and breasts, and my takeout order comes with a tasty little side of pickled radish. Korean letters dart across a digital message board at Boom Boom in Fort Lee, with just three tables and pinkish walls. The fries here, topped with parmesan cheese, oregano and seasoning, are different, but not as pleasing as Peck Peck's. Mad for Chicken featured the plumpest wings, a modicum of glaze and spice, and the crunch may have been the best of the bunch. No matter the chicken here separates itself from the peck, I mean, pack. The decor is local luncheonette, with red stools arrayed around a U-shaped counter, tile floors and a not-very-appetizing photo on the wall of a kid with a piece of chicken between his teeth. Mad for Chicken, open three years, is a relative newcomer to the Korean fried chicken field. I ordered fries at each place: Peck Peck's fries are fat and golden-brown, akin to Texas fries, and just salty enough. Hmm, may have to revise my opinion of microwave popcorn.Īnyway, the wings boast a slightly sweet glaze, an initial burst of heat and spice, and a distinctive crisp/crunch. "This is good," I tell her, quickly dispatching the slightly sweet popcorn. The woman behind the counter brings over a basket of popcorn as I'm waiting. My first stop: Peck Peck in Teaneck, a cute little place with four tables, yellow walls and Marie Claire and GQ magazines for your reading pleasure. Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.
Where, it should be noted, they were an immediate hit. 28K likes, 77 comments - DåWøñ (dawsonbeencoughin) on Instagram: 'Only ate 1 thing today and it was Fried Chicken. Sample in car without getting sauce on the seats, and bring the buckets back to the office.
Boom boom fried chicken plus#
Large order of wings and/or drumsticks, plus fries at each. With Munchmobile 2013 fast approaching (forget about this week, winter's all but over, I hereby proclaim), I decided to get in some preseason training by doing a Korean fried chicken showdown.įour stops - two icons, two relative newcomers. It is not too greasy and has crispy taste." "It does not stick to your hands as much. "You can trust our sauce," announces Mad for Chicken in Bergenfield. Peck Peck says its wings boast "the perfect crisp." "Best chicken wings you will ever taste," proclaims the menu at BonChon in Fort Lee. The Korean fried chicken places seem intent on distinguishing themselves from the competition.
One note: The chicken generally takes 20 minutes or more to cook, so it's best to call ahead. For the uninitiated: Korean fried chicken usually comes in sweet/spicy and garlic versions, is deep-fried twice to render out the fat, is known for its pronounced crunch, and is often accompanied by pickled veggies such as radish. Korean restaurants can be found throughout the state, but the Korean fried chicken phenomenon hasn't spread much beyond Bergen County.
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