Company information
Bonchon Korean Fried Chicken Process
Understand the hand-battered, double-fried, hand-brushed cooking process that creates the signature crunchy Bonchon Korean fried chicken texture.
Company hub
Use this page as the starting point for Bonchon background
Bonchon official sources describe the Korean fried chicken cooking process as hand-battered, double-fried, and hand-brushed with signature sauce. This three-step approach is what official pages credit with creating the extra-crunchy texture and flavor profile that distinguishes Bonchon chicken.
Hand-battering
Official Bonchon sources describe the first step as hand-battering each chicken piece in a thin layer of flour and other secret ingredients. The goal is a specific batter-to-chicken ratio that supports the double-frying process and final texture. This step is manual rather than automated, ensuring even coating for each piece.
Double-frying
The second step is double-frying, which official sources describe as frying the chicken twice. The first fry locks in the juices, and the second fry creates the signature crunchy exterior. This twice-fried approach is what official pages credit with the extra-crunchy texture that Bonchon chicken is known for, and it is a defining part of the Korean fried chicken cooking tradition.
Hand-brushing with sauce
After double-frying, each chicken piece is hand-brushed with a signature sauce. Official sources reference Soy Garlic, Spicy, and other flavor options, and describe this step as hand-brushed rather than tossed or dipped. The hand-brushing preserves the crunchy texture while coating the chicken with the chosen flavor profile.
Source verification
Official source links
These company pages use facts collected from official Bonchon sources saved on 2026-07-03. This independent site does not replace official Bonchon information. For current menu, locations, careers, franchising, or other official details, visit the official Bonchon website.