Korean Food Guide
Korean Fried Chicken (치킨)
Double-fried, crispy-as-glass chicken with sweet-spicy glaze — the global Korean export hit.
Fried chicken (main / snack)KRW 18,000-25,000 (whole chicken serves 2-3)Heat: 🌶️
Korean fried chicken is double-fried for extreme crispiness, then glazed in sauce or left bare. Most popular flavors: yangnyeom (sweet-spicy), ganjang (soy-garlic), honey-butter. Always served with preserved radish cubes and beer.
Ingredients
- • Whole chicken (cut up)
- • Potato starch coating
- • Soybean oil
- • Gochujang glaze (yangnyeom)
- • Soy + garlic (ganjang)
- • Preserved radish (chikin-mu)
Origin
Daegu, 1970s. Bonchon Chicken and Kyochon pioneered the global brands.
Best paired with
Beer (chimaek = chicken + maekju, Korea's national pairing). Cola for kids.
Where to try Korean Fried Chicken
- 1.BHC — most popular Korean chain
- 2.Kyochon — soy-garlic flavor is iconic
- 3.Pelicana — original franchise from 1982
- 4.Bonchon — global brand
Tips
- •Order half-half — 50% yangnyeom, 50% soy-garlic = best of both.
- •Chimaek at Han River park in summer = quintessential Korean evening.
- •Delivery in <30 minutes anywhere in Seoul. Use Yogiyo or Baemin.
Frequently asked
Why so crispy?
Double-frying — fry once at 320F, rest, fry again at 360F. Plus potato starch coating.
What's chimaek?
Chicken + maekju (beer) = the most Korean evening meal.
Best brand in Seoul?
Each brand has fans — BHC (popular), Kyochon (premium), Pelicana (classic).