Kyochon — Review by NOT ANOTHER COOKING SHOW

The Dishes

Kyochon's bucket list menu features two distinct courses of Korean fried chicken. The first course arrives as plain, double-fried Korean fried chicken that is absolutely pristine. The double-fry technique starts at 275-300 degrees for the initial fry, creating a pale but properly cooked interior, followed by a second fry at 325 degrees that develops the signature golden-brown crust and incredible texture. The chicken pieces are perfectly sized nuggets that achieve an ideal balance of crispiness and moisture.

The second course offers a choice of glazes, with the gochujang option providing a spicy, balanced, deeply flavorful coating. The restaurant also provides an impressive sauce bar featuring four signature sauces: Jun Verde (cilantro-based with charred tomatillos and jalapenos), parm pepper sauce (a creamy blend of mayo, sour cream, and Parmigiano Reggiano), ultimate honey mustard (combining spicy brown mustard and honey), and gochujang barbecue sauce (fermented chili paste with depth and caramelization).

The accompanying banchan includes a stunning scallion salad made from julienned scallions that curl beautifully in ice water, plus traditional sides of kimchi, pickled daikon and carrot, and seasoned cucumber with soy, honey, and sesame oil.

The Experience

Kyochon has built far more than just a place that makes good fried chicken. The restaurant is described as almost impossible to get into, suggesting high demand and exclusivity. The entire experience is meticulously crafted, from the precise butchering of whole birds to the presentation of the bucket list format and the sauce bar that gives diners the freedom to customize their meal. The service clearly supports quick turnover efficiency, as the restaurant holds pre-fried chicken and finishes orders with a final 2-minute blast at 375 degrees to serve hundreds or even a thousand guests nightly without compromising quality.

Value & Pricing

The exact pricing isn't mentioned in the transcript, though the review emphasizes the significant investment of 10 million dollars and 14 months of research and development that went into perfecting this concept. The bucket list format with two courses, four signature sauces, and sides represents substantial value given the quality and thought behind every element.

Notable Moments

Do you hear that crunch? That crunch is about 14 months of research and development and about 10 million dollars of investment.

Kyochon in New York City is not just a place that makes good fried chicken. They've built one of my favorite culinary experiences.

This is the latest inductee to Stevie's Hall of Fame.

The reviewer's discovery that everything on the menu is 100% gluten-free represents a particularly impressive achievement, as the gluten-free batter actually absorbs less oil, resulting in a lighter, crisper final product compared to traditional wheat-based batters.

The Verdict

Kyochon has earned its place in the reviewer's hall of fame as one of their favorite culinary experiences. The restaurant's meticulous attention to technique, ingredient quality, and detail across every element from butchering to sauce preparation creates an exceptional fried chicken experience. This is essential dining for anyone serious about fried chicken, Korean cuisine, or simply wanting to understand how a 10 million dollar investment in perfecting a concept actually translates to the plate. Kyochon serves guests who appreciate craftsmanship, bold flavors through the sauce bar, and the theater of impeccable execution at scale.