Breaking into the U.S.: Bonchon Fries It’s Way to the Top

Korean cuisine has steadily grown in popularity in the U.S. and that has been a boon for the South Korean born Bonchon franchise. It is no secret that Americans love fried chicken and Bonchon has been perfecting their South Korean recipes to bring new flavors to the states. The company has quickly expanded in the U.S. and has brought the craze for Korean fried chicken to new heights. Let’s take a look at how this once small chain has created a cult following.

Bonchon Chicken got its start in 2002 in Busan, South Korea. When founder Jinduk Seo created the concept, he actually had no intention to make a chicken restaurant. His original idea was to create a restaurant where he could sell his signature sauces. Seo spent years developing proprietary sauces and he decided to cut out his suppliers and make the sauces in house. His new restaurant concept was meant to be the vehicle to deliver these sauces to the masses. The fried chicken was only on the menu because he needed something for customers to enjoy the sauces with. Little did he know that both the fried chicken and the sauces would become a sensation.

By 2006 Bonchon had already grown popular enough to expand into the U.S. There was a tremendous amount of excitement for the brand and their domestic debut in New Jersey was a hit. It was so popular on opening day that police were required to manage the crowd. Needles to say, Seo did not stop at one restaurant. They have quickly spread across the U.S. and most customers would have a hard time choosing between the chicken or the sauces as their favorite. Even though the chicken was originally an afterthought, the company made the dish a signature creation by popularizing the double frying method. Many chains use the method now, yet Bonchon is able to elevate their menu through their sauce collection. All of the sauces are Seo’s personal creations, and they are made in-house. They are made in Busan and shipped to international locations, meaning that no matter which location you visit, you are getting an authentic South Korean experience. Beyond the fired chicken, the chain also features other South Korean comfort foods and has even added some healthier options to the menu.

Bonchon’s popularity is still rising, and the company is one of the few restaurants that actually expanded during the pandemic. The chain has more locations now in the U.S. than in their native South Korea. Bonchon, which translate to “my hometown”, has used that authenticity to capture the heart of American consumers. Many restaurants make changes when they open U.S. locations, yet Bonchon has stayed consistent and each of their sites is like a portal back to the original location in Busan. There doesn’t seem to be any stopping this Korean fried chicken craze.