But why call it two pieces? Perhaps the pieces added up to two fillets. There were at least six nugget-sized pieces of catfish in the order, enough for a meal. “The seasoning gave it a little bit of a kick,” he said, approvingly. “The fish is a little bit crumbly.” There was almost more breading than fish, was his observation. “It has a pretty thick crust,” said Eric. We usually eat catfish around here with Cajun seasoning to tone down the strong flavor of the fish, so we got a small container of powdered seasonings to sprinkle on top. Over two days we ate all 10 pieces.Įric chose fried catfish (two pieces, $5.25) for his dinner. The cheese was still soft, and the coating tasted salty and delicious. We ate them on small plates in front of the fire and boy, did we enjoy them. We decided we should have a few for a first course. We were looking down on 10 thick sticks of whatever stringy cheese they use coated in a crispy browned crust. We arrived home from Union Bonchon at happy hour, with husband Eric in charge of drinks while I was unpacking our order.Īs I photographed the contents of each box, he peered into the one holding the fried cheese sticks ($4.95). Popular in Louisiana, major festivals and fundraisers often feature a shrimp, crab or crawfish boil. What we have here, in effect, is a Cajun seafood boiled meal. The meals come with corn, egg, potato and sausage. Then choose a flavor for the sauce, like lemon pepper or Cajun, and a spice level. You build a complete meal starting with the protein: green mussels, snow crab, crawfish, shrimp (head on or no head) and two lobster tails. The menu has a section headed “Get Your Hands Dirty,” and this is where the Cajun comes in. Six pieces of fried shrimp or chicken tenders with french fries and fried rice is $8.95. There’s fried fish and chicken, alone or as meals. You can find Bonchon-style chicken wings on the menu ($9.95 for 10) and choose from sauces such as sweet red chili and Buffalo. Two other people came in and three other orders were ready for pickup.īonchon Chicken & Shrimp partners with Grubhub and other delivery services, and has a separate entrance for delivery drivers. Late in the afternoon, business was steady. The cashier alternated between the counter and the telephone.

Not much ambiance, but it was clean and most people probably take out or get delivery.Įven with a mask on it smelled wonderful inside, like good fried food. The counter takes up much of the space that’s not the kitchen, and there are narrow counters and some chairs at the windows. There was a “Now Open” banner and a sign advertising bubble tea. Come out if you think you have the mouth to take down the fiery sauce at Bonchon.The restaurant is in a stand-alone building with a few parking spots in the front and a glass storefront window. If you’ve never had Bonchon fried chicken wings, the time to taste these delightfully tasty wings is now. Signing up is easy just by emailing the folks at Bonchon Dallas at: but make sure to sign up before the actual competiton on Friday. Second will receive a $50 Bonchon gift card and Third will receive a Franconia Tin with some of their pint glasses. Of course Franconia Brewery will be serving up some of their very own frosty brews to tame down that extra hot sauce from the wings.Ī competition wouldn’t be a competition without prizes. The grand champion of Bonchons wing competition will receive Texas Ranger and Franconia tickets. That’s simple! The only thing you have to worry about is forking up $10 to compete. The competition goes like this – eat 20 of Bonchons extra hot in the fastest time and you win. Bonchon Korean fried chicken restaurant is teaming up with well known local brewing company Franconia Brewing Company for a Tap Takeover & Chicken Wing Eating Competition this coming Friday June 6th at 6pm. With all the chicken wing eating competitions taking place all over the Metroplex these days, one would wonder if it’s chicken wing season.