The healthful benefits of fried food.

As I have mentioned before, I work in Koreatown, which is a wonderful area if you like spicy food with lots of vegetables and rice (which I do). I pass tons of restaurants which show pictures of their food with a lot of comments like this: “Tofu cooked in mineral water to aid digestion” or “Our kimchi has healthful elements to prevent disease”, all of which is fine. Snorth, the other day, told me about this amazing Korean fried chicken place called Bon Chon. So I went to their website.

Okay, fine, you make life-alteringly delicious fried chicken. Why must you repeat that it is healthy and low-calorie? It’s FRIED CHICKEN. Do you remember when KFC had that horrendously written commercial campaign? It was the one where they said, “You know, if you strip the skin and breading off of our fried chicken, it’s really quite healthy,” and America, as a group, was like OH FOR REAL COME ON do not compare your processed fried chicken to a big bowl of dark green arugula and kale PLEASE KTHX. I’m having flashbacks of that with Bon Chon. Also, for engrish, it’s pretty stellar. Here are some quotes about the signature Bon Chon taste secret:

We use only vegetable oils to fry our chicken. Along with our special sauce, this process eliminates oil and water from the chicken so that it can create lean and crispy tastes. (OH FOR REAL COME ON, etc.)
The initial flavor of the fried chicken decelerates as the temperature cools down.
You hand remains almost free form our ingredient sauce.
Your fingers and hands should remain free from its sauce because the sauce and ingredients remain intact with the chicken.

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