Korean Fried Chicken Might Be the Best Fried Chicken You’ve Ever Had

Yes, American fried chicken is amazing. But, have you ever tried Korean fried chicken? If not, you’re definitely missing out. 

A modern food staple in the country, this version of fried chicken is lean yet juicy, crispy and crunchy. It also perfectly packs sweet, sour and spicy in every bite.

Korean fried chicken is so good, we’re tempted to say it’s the best fried chicken. Ever.  

Koreans have eaten deep-fried chicken for centuries, but the modern version of the dish was indeed influenced by American culture. After the Korean war, U.S. soldiers inevitably brought some western food recipes to the country. The dish began appearing in street food stands and homes. 

In the late 1970s, the first fried chicken franchise in the country, Lims Chicken, was opened. Its instant popularity led to an explosion of new restaurants specializing in the dish.

As generations passed, the recipe broke away from the American version to become a thing of its own.

Several generations have now grown up enjoying fried chicken on special occasions, rainy days or fun nights out.

Chicken fever reached its peak in the 2000s. By 2013, the country had around 20,000 restaurants serving Korean fried chicken. In the past decade, that number has only grown.

In Korean language, the dish is called “chikin,” a Konglish (Korean plus English) version of the English word. Chikin refers specifically to the fried dish, differentiating it from all other types of chicken, or “takk.”

Korean fried chicken very different to the American version, as it reflects general attitudes toward food.

For instance, the skin is usually stripped of its natural fat as much as possible. This makes it thinner than the thick skin preferred in the U.S. Don’t worry, this doesn’t take away from its crispiness, since it’s typically double fried.

Lacking the hormones of American chickens, the pieces you get are smaller, but they’re also cooked more evenly. Meat is also fresh rather than frozen, even in street food stands.The resulting chicken wings have a perfect crunch with a subtlety that reflects the delicate and complex nature of Korean gastronomy. 

After cooking, each piece is hand coated in sauces and seasoned. Two of the most popular variations are yangnyeom chicken, made with the famously sweet-and-spicy gochujang red pepper sauce; and honey chicken, which is golden brown and glazed with soy sauce and honey.

Can’t decide which one sounds better? You don’t have to choose. It’s very common to get a half-and-half box with two different versions.

As a side dish, you’ll usually get a plate of cubed radish that helps cut the grease and spice, while cleansing your palate.