Bon Chon, 157-18 Northern Boulevard, Flushing 11354 [site]
Apparently, Tony never had Korean Fried Chicken before. So on a nice walk back from the Bay Terrace Shopping Center, we decided: Bon Chon for dinner! We ordered Lychee soju while we waited for the chicken, and the bottle was new for me. Lychee pieces are shredded in the cocktail, and it’s hollowed in the center to put ice in. Cute.
Their fries came out quickly, delicious as always. I think they fry it the same way as the chicken. I noticed that they discontinued their mango sauce. I liked it, even though I was allergic to it. The hot sauce wasn’t that great, I only dipped it once.
These complimentary drinks were awesome. One of the waiters when around with orange and vodka in shotglass-shaped ice. Tony got a kicked out of this. This is definitely one way to chill a beverage. Too bad these things melt…
Then finally, the pickled radishes and salad came! That means…
The chicken has arrived! For me, I’m not a hot sauce person, so I always order the soy garlic chicken for myself, and mix-and-match if my friends wants hot wings. Bon Chon has the best soy garlic chicken ever, in my opinion. I’m so glad that they’re never changing their recipe. The large size was a bit too much though, we had a lot of leftovers to take home.
Yes, it’s that time of year again. Thanksgiving. This year, same as last year, I was in charge of the bird. And by default this year, the mash potatoes and the biscuits. Cranberry sauce? Out of the can. Cream corn? Out of the can. Salad? Dole’s salad in a bag with sliced tomatoes and cucumbers. Gravy? Out of the can. Biscuits? Pillsbury’s Grand Biscuits in a can. So what was really made from scratch? The mashed potatoes and the turkey.
Of course my mother brought over shrimp fried rice which she made from scratch and her special salad dressing. My dad decided to make sweet and spicy lobster and New Zealand mussels with black bean sauce, since it was on sale. They weren’t pictured here since they were late and then we forgot to take pictures.
The turkey came out a bit burnt on the skin. I know I coated it with honey, but it was towards the end of the roasting, so it shouldn’t have been that dark. I also noticed an uneven browning, which my co-worker said was probably because my oven coils need to be cleaned. In the end, the turkey breast meat came out a bit dry, but everything else was okay.
As for the mashed potatoes, I substituted milk with soy milk since my older sister claims lactose intolerance. It gives it the same creamy texture, but there’s a definite taste of soy milk in the potatoes. I don’t know whether it’s a good thing or bad thing, but I grew up with soy milk, so I have no problems with it.
Tips for next year: maybe a bigger turkey might have been able to retain more moisture than my 8 lbs turkey. 10 next year? Who knows…
