BonChon K-Fries Go With Everything—We Tell You the Pairs We Love the Most

February 18, 2018

Ah, the glorious fry. It is undoubtedly one of the most popular foods in the world, a universal edible that everyone loves for the unmatched union of crispy exterior and soft, molten interior. Bonchon’s K-Fries are a great example of the perfect fry: impeccably thin, delicious strips that are even crispier thanks to its distinct outside coating. This gives it just a little bit of crunch with each bite, and a taste that is solely Bonchon’s. This is precisely why Bonchon’s new K-Fries make for the best accompaniment to their snacks. Here, we tell you what to eat with your K-Fries, and why these pairs are what you should be ordering next.

The Ko-Dog

If you’ve never had a Krazy KoDog before, then you’ve been sitting on a gold mine. Bonchon’s version of a hot dog is the kraziest thing ever–it is deep-fried in their signature batter. You can go relatively tame with your toppings and try the Classic Ko-Dog with some Miso Sesame or Honey Mustard sauce, or go full-on and opt for Bacon Kimchi or Cheesy Potato. Either way, the signature crunchiness of Bonchon K-Fries go well with this snack; together, they make for a pretty satisfying merienda choice.

The Gangnam Bao

The Gangnam Bao is Bonchon’s answer to a satisfying snack. It’s two hefty, breaded and glazed chicken fillets that are sandwiched between fluffy, delicious buns, which you can get steamed or fried. Double-dipping is highly encouraged here: we mean taking your fries and dipping it in the excess double garlic or black pepper barbeque sauce that drips all over your sandwich. No other side could do that job better than the K-Fries.

Glazed Chicken Fries

Create the ideal partnership and turn your Glazed Chicken Fries and K-Fries into the classic chicken and chips. There’s nothing like chicken strips covered in batter eaten alongside some golden fries, which is why this is a combo eaten the world over. The best thing about having your K-Fries with Chicken Fries is that both are handheld and infinitely easy to eat giving you an on-the-go pair that you can pick up and eat everywhere from your daily commute to your office desk.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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