8/13/2023 0 Comments Korean boom chicken![]() Kimball, thanks very much for being with us. And festival director McKenzie Kimball joins us. ![]() Today, Mike's hometown of Fruita, Colo., holds an annual festival in his honor. Over 600 people lined up a day to get a glimpse of headless Mike. And Lloyd Olsen took their show on the road. His head was gone, but vital organs, including brain function, remained. But Mike escaped being an entree by surviving. Farmer Lloyd Olsen severed Mike's head one day in 1945. 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.A chicken named Mike ran around for 18 months with its head cut off. 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. 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. Where, it should be noted, they were an immediate hit. Sample in car without getting sauce on the seats, and bring the buckets back to the office. 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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