The size of the pieces wasn't bad either, but the birds could have been spicier. Their sour, sweet and savory coating version was a party in the mouth. All in all, delish! UFC image here UFC CHICKEN 7122 Roosevelt Ave., Queens, (718) 205-6662 Unidentified Flying Chicken's tangy, thick sauce definitely had an original and authentically Korean taste. The original recipe is still fantastic, but the spicy version didn't leave a lasting impression. The chain's success is in its candy-coated crunch, with each nicely portioned wing doused in savory/sweet sauce. Even Boka, a popular NYU joint in the East Village, is selling official Bonchon-flavored chicken. 38th St., (212) 221-3339 It seems as if New York is a breeding ground for Bonchon chicken, with new locations hatching left and right. Also, the chicken was a little soggy we'd prefer to have tasted more of its double-fried crunch. The huge South Korean chain's honey recipe bordered on saccharine. ![]() KYOCHON image here KYOCHON 319 Fifth Ave., (212) 725-9292 15652 Northern Blvd., Queens, (718) 939-9292 Kyochon's chicken wings may be a little small, but they pack a flavor punch - especially the scorching spicy recipe. Each of the pieces was soft inside and slightly crunchy outside, but a little bland. Fourth St., (212) 466-6660 314 Fifth Ave., second floor, (212) 221-2222 MONO + MONO may has gone through many changes over the years, but one thing is still as good as ever: the generous portion. The Daily News taste-tested the major poultry players and let the chicken flavors cluck for themselves. But how do these newer chains stand up against veterans like Unidentified Flying Chicken and Cheogajip in Queens? The older chains have still got flavor and have a bone to pick with the newcomers. MONO + MONO differentiates itself from the competition with a jazz-themed space downtown. If youre lucky enough to have access L.A.s Koreatown (or willing to make the pilgrimage with us). "When it comes to chicken, there's so much competition," says Andy Song, manager of the East Village branch of MONO + MONO, whose Koreatown location was formerly known as Mad for Chicken. Korean Fried Chicken is the only KFC that matters. ![]() Each maker adds its own flavor twist − and the options are multiplying. "There's a huge movement, and I think there's going to be a lot of imitators because the chicken is just amazingly good." Fans of this Korean twist to the American classic are drawn to the crispy and intensely flavored outer shell, which is twice fried and candy-coated in a sweet soy and garlic glaze, or a spicy sauce. "It is the Korean fried chicken war of 2010," says Clay Williams, a KFC aficionado and blogger for Midtown Lunch and UltraClay. Mega Korean fried chicken chains like Kyochon, Bonchon and now newcomer MONO + MONO have set up shop between 31st and 32nd Sts., igniting a sizzling poultry battle. A showdown is taking place in Manhattan's Koreatown.
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