Bonchon chicken is double-fried for a reason that thin, papery crunch is the whole point. But leftovers are a real problem. Most reheating methods destroy exactly what makes Bonchon special. The microwave turns the skin soft and rubbery in 60 seconds. Leaving it out at room temperature makes it worse.
This guide covers the three best methods for reheating Bonchon chicken at home air fryer, oven, and skillet ranked by how well they restore the original crunch. We also cover what NOT to do, how long leftovers last, and whether the sauce holds up after reheating.
Does Reheated Bonchon Chicken Actually Taste Good?
Yes if you use the right method. Bonchon’s double-fry technique creates a batter that holds up better than most fried chicken when reheated. The thin coating does not absorb as much oil, which means less sogginess after reheating compared to thicker-battered chicken.
Realistic expectation: Reheated Bonchon will be 80-90% as good as fresh. The crunch will not be identical, but with the right method it will be close enough to enjoy without regret.
Key Rule: Bring chicken to room temperature for 10 minutes before reheating. Cold chicken going straight into heat causes the outside to cook faster than the inside can warm through.
Method 1: Air Fryer (Best Method — Rating: 9/10)
The air fryer is the closest you will get to restaurant-quality reheated Bonchon chicken. The circulating hot air crisps the batter from all sides simultaneously without adding oil or moisture exactly what the skin needs.
Step-by-Step Instructions
- Step 1: Let chicken sit at room temperature for 10 minutes
- Step 2: Preheat air fryer to 375°F (190°C) for 3 minutes
- Step 3: Place pieces in a single layer (do not stack or overlap)
- Step 4: Cook 5-6 min for wings/strips, 7-8 min for drumsticks. Flip halfway.
- Step 5: Check internal temperature reaches 165°F (74°C)
- Step 6: Rest 1 minute before eating (skin crisps up more as it cools slightly)
Results: The batter comes back close to its original texture — thin, crispy, and slightly crackly. Soy Garlic sauce caramelizes slightly during reheating, which most people prefer over fresh.
Method 2: Oven (Best for Large Batches — Rating: 7.5/10)
The oven takes longer than the air fryer but handles large quantities better. Use this method when reheating a full order of 20+ pieces for a group.
Step-by-Step Instructions
- Step 1: Preheat oven to 400°F (200°C)
- Step 2: Line baking sheet with foil. Place a WIRE RACK on top (this is essential).
- Step 3: Arrange chicken on rack in a single layer, skin side up
- Step 4: Bake 8-10 min for wings/strips, 12-14 min for drumsticks. No need to flip.
- Step 5: Optional broil last 90 seconds for extra crispiness. Watch carefully.
- Step 6: Rest 2 minutes before serving
Critical Tip: Always use a wire rack. Flat pans create steam between the chicken and the surface, making the bottom soggy. The rack elevates the chicken so hot air circulates underneath.
Method 3: Skillet (Last Resort — Rating: 6.5/10)
A dry skillet works when you have no air fryer or oven. Do NOT add oil. Do NOT use a lid covering traps steam and destroys the crunch.
Step-by-Step Instructions
- Step 1: Let chicken come to room temperature for 10 minutes
- Step 2: Heat cast iron or stainless skillet over medium-high for 2 minutes
- Step 3: Place chicken skin-side down. No oil. No lid.
- Step 4: Cook 3-4 min/side for wings, 4-5 min/side for drumsticks
- Step 5: Lift test if it lifts easily it is ready to flip. If it sticks, wait longer.
What NOT To Do?
| Method | Why It Fails |
| Microwave | Heats via moisture — turns batter soft and rubbery in 30 seconds. Avoid entirely. |
| Paper Towel Trick | Does not work for Bonchon — skin still softens from steam generated by the meat itself. |
| Room Temperature | Skin turns leathery, meat dries out unevenly. Also a food safety risk after 2 hours. |
| Adding Water to Pan | Creates steam — the enemy of crispy skin. Never add liquid when reheating fried chicken. |
How Long Does Bonchon Chicken Last?
- Refrigerator: 3-4 days in an airtight container. Do not stack pieces on top of each other.
- Best window: Reheat within 24-48 hours. After 48 hours the batter absorbs moisture from the meat.
- Freezer: Up to 3 months. Reheat from frozen at 375°F for 10-12 minutes in air fryer.
Does the Sauce Hold Up After Reheating?
The good news: all five Bonchon sauces hold up well after reheating. Soy Garlic is the standout — the sugars caramelize in the air fryer and many people actually prefer the reheated version. Spicy becomes slightly more intense, which is worth knowing if you are heat-sensitive. Classic Crunch reheats the best of all since there is no sauce to worry about.
Which Cut Reheats Best?
| Cut | Rating | Notes |
| Wings | Excellent ⭐⭐⭐⭐⭐ | Small size reheats evenly, batter re-crisps perfectly |
| Strips | Excellent ⭐⭐⭐⭐⭐ | Flat shape heats through quickly and evenly |
| Boneless | Very Good ⭐⭐⭐⭐ | Slightly denser — add 1 extra minute in air fryer |
| Drumsticks | Very Good ⭐⭐⭐⭐ | Larger size needs more time — use thermometer to check center |
Final Verdict
The air fryer is the clear winner for reheating Bonchon chicken. It is fast (under 8 minutes), produces consistent results across all cuts, and gets the batter close to 90% of the original crunch. If you do not own an air fryer and eat Bonchon regularly, this is a compelling reason to get one.
The oven is the best alternative for large batches always use a wire rack. The skillet works in a pinch but results are inconsistent. Whatever method you use: never microwave, always check internal temperature reaches 165°F, and let the chicken rest for 1-2 minutes after reheating before eating.
Related: Bonchon Wings Full Price & Calorie Guide | Bonchon Sauces Ranked | Find a Bonchon Near You