Over the coming years, we’ll continue to fill out on the East and West coasts, but we’re really focused now on developing the Midwest.” We’re having conversations with some folks there. We need to develop more in Riverside County. “We have several stores scheduled to be built in Los Angeles County. Dekker said it is planning on opening more. In Southern California, it has locations in San Gabriel, Artesia, Fountain Valley and Costa Mesa. Most of Bonchon’s 23 California restaurants are in the Bay Area. “We start at the urban center and then we can work our way out into the suburbs.”
In opening new restaurants, the chain follows what Dekker called an “inside out strategy.” More than 115 locations are in the United States, according to Bonchon’s latest financial report in July.
KOREAN FRIED CHICKEN CHEESECAKE FACTORY FULL
It began as full service but began opening smaller fast casual restaurants as well in 2021. The brand came to the United States in 2006. Dekker said the garlic soy and spicy sauces it uses to baste its chicken are still made there. location in Long Beachīonchon was founded in 2002 in Busan, where it maintains a global kitchen. Related: South Korean fried chicken chain Mom’s Touch to open second U.S. Other locations are in Los Angeles, Artesia, Downey, the City of Industry and Rancho Cucamonga. Pelicana Chicken, founded in 1982 in Daejeon, has what it calls a flagship store in Buena Park. South Korea is reported to have 36,000 fried chicken restaurants, and a few of them have crossed over. In Riverside County, where home kitchens can be licensed, it is served out of people’s homes. It can be found in neighborhoods such as Koreatown, a few blocks between Western and Vermont avenues in Los Angeles, and in places where foodies gather, such as food halls and food trucks. It started here, went there and now it’s come back in a new, different form.” They put their own spin on it, and now it’s coming back.
“Fried chicken went over to Korea during the Korean War. According to Dekker, it dates from the 1950s. Korean chicken doesn’t have the same penetration as Nashville chicken in Southern California, but it isn’t new. “It makes the outside really craveable and crunchy and keeps the inside really moist,” said Flynn Dekker, chief executive officer of Bonchon, a growing chain that serves chicken and other Asian dishes.
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