Korean Fried Chicken: The Ultimate Guide

Yangnyeom chicken (양념치킨) is the famous red-glazed variety, coated in a sweet-spicy gochujang-based sauce. It's sticky, slightly sweet, and the most distinctively Korean style. The sauce balance varies by brand—some sweeter, some spicier. Huraideu (후라이드), from 'fried,' is plain crispy chicken without sauce. Purists prefer it for appreciating the frying technique and seasoning. Often served with pickled radish (치킨무) and a dipping salt. Bandban (반반) means half-and-half—half plain, half sauced—the most popular order. You get variety and satisfy different preferences at the table. Soy garlic (간장치킨) offers an alternative to yangnyeom's heat. The dark, glossy sauce is sweet and garlicky, less spicy than yangnyeom. Honey butter chicken gained popularity after honey butter chips went viral. The sweet-savory coating appeals to those who find yangnyeom too intense. Boneless chicken (순살) is available everywhere but costs more. Koreans generally prefer bone-in for better flavor and texture.

BBQ Chicken is one of the oldest and largest chains, known for olive oil frying and consistent quality. Their golden olive chicken is a signature. Kyochon is famous for honey garlic and soy garlic varieties. They marinate for 24 hours before frying. One of Korea's most successful exports. BHC competes for the crispy crown with their signature Bburinkle—fried chicken with cheese powder. The brand has expanded aggressively. Pelicana is an older chain with loyal followers, known for more traditional preparation. Local hofs (호프, beer halls) often have surprisingly good chicken. These neighborhood spots have been serving chicken and beer for decades. Quality varies but good ones rival chains. Market chicken in traditional markets—Tongin Market, Gwangjang Market—offers fresh fried chicken to eat on-site. The experience differs from restaurant or delivery dining. Neighborhood specialists without chain branding can be excellent. Look for places with lines, visible frying, and local crowds.

Chimaek (치맥) combines chicken (치킨) and maekju (맥주, beer). It's a cultural institution, especially while watching sports, particularly baseball and soccer. Korean beer (Cass, Hite, Kloud) is light lager style, designed to accompany food rather than stand alone. It works perfectly with fried chicken. Craft beer has grown significantly. Many chicken restaurants now offer local craft options alongside mainstream brands. Soju is also common with chicken, though traditionalists consider beer the correct pairing. Delivery is central to chimaek culture. Ordering chicken and beer to parks, riverbanks, or hotels is normal. Hangang Park on summer evenings fills with people eating delivered chicken. Timing matters. Late-night chicken (야식, yasik) is a specific craving. Many shops stay open until 2-4 AM. Delivery apps (Baedal Minjok, Yogiyo, Coupang Eats) work late.

Chicken is ordered by portions: one chicken (한 마리) is a whole bird, enough for 2-3 people. Some places offer half portions (반 마리) or meal sets. Sides typically include pickled radish cubes (치킨무), coleslaw, and sometimes french fries or tteokbokki. These are included or minimally priced. Delivery apps require registration but work in English. Baemin (배달의민족) is largest; Coupang Eats is growing. Minimum orders apply. Delivery fees are modest. For restaurant dining, franchises are consistent. Local spots require exploring. In tourist areas, ask hotel staff for recommendations. Prices range from 15,000-25,000 won for one chicken at mainstream spots. Premium brands charge more. Markets and local spots can be cheaper. Late-night availability peaks on weekends. Friday and Saturday nights have long delivery waits—order early or expect delays. Vegetarian options are rare. Some places offer fried tofu or vegetables but Korean fried chicken culture is thoroughly meat-centered.