Fried chicken, but make it Korean? Count me in!
When we hear the acronym “KFC,” we usually visualise the popular old man as the logo of the popular fast food chain, but since I have discovered Korean cuisine, all I think of when I hear or see these letters is “Korean Fried Chicken.”
Korean friend chicken gained a lot of popularity recently, becoming one of the most iconic dishes of the beloved cuisine. Everything about this dish is unique—from the making of the batter and cooking method down to the different sauces that are inspired by the cornerstones of the Korean pantry.
This dish, known for its double-fried crispiness and signature glazes balancing sweet, spicy, and tangy flavours, has transformed from its humble beginnings on the streets of Seoul in the 1960s to a global sensation. Join me as we uncover how Korean fried chicken has woven itself into the fabric of global gastronomy, one crispy bite at a time.
Fried chicken has a longstanding presence in Korean culinary history, dating back as early as the 15th century under various names such as “Pogye”. This early rendition typically involved chicken pieces coated in a mixture of flour and spices before being fried to achieve a crispy texture.
During the Korean War in the 1950s, American soldiers stationed in Korea introduced locals to their version of fried chicken, which differed significantly from the traditional Korean methods. While it’s a popular belief that American soldiers invented Korean fried chicken, there’s no definitive proof of this. However, their presence certainly contributed to the introduction and popularisation of American-style fried chicken in Korea.
In the post-war period, the scarcity of ingredients such as cooking oil made fried chicken a luxury item reserved for special occasions. It wasn’t until the 1960s, with Korea’s economic recovery and increased access to cooking oil, that fried chicken started becoming more accessible to the general population.
By the 1970s, as economic prosperity continued to grow, Korean-style fried chicken restaurants began to emerge. These establishments offered a local twist on the dish, often featuring smaller pieces of chicken, double-fried to achieve a crispier exterior, and coated in a variety of sauces ranging from sweet and spicy to tangy and savoury.
One significant milestone in the popularisation of Korean fried chicken was the establishment of the first Korean fried chicken franchise, Lim’s Chicken, in 1977. This marked the beginning of a cultural shift where fried chicken became not just a meal but a social activity, particularly paired with beer—a combination famously known as Chimaek (chicken and maekju, Korean for beer).
Throughout the 1980s, Chimaek gained widespread popularity, evolving into a cultural phenomenon ingrained in the fabric of Korean social gatherings. Korean fried chicken restaurants proliferated, each offering unique variations and flavours, further solidifying its place in Korean cuisine.
Today, Korean fried chicken enjoys global popularity, buoyed by the spread of Korean pop culture (K-pop) and the broader “Korean Wave” phenomenon. Its appeal lies not only in its crispy perfection and flavourful sauces but also in its ability to bring people together, transcending borders and cultures with each crunchy bite.
You may be wondering, how is Korean fried chicken any different from the traditional fried chicken we all have loved since we were young? Well, there are a few things that set Korean fried chicken apart. Read on to learn more!
Korean fried chicken stands out in the realm of fried poultry for several distinctive reasons, each contributing to its irresistible appeal and growing global popularity.
At the heart of Korean fried chicken’s allure is its unparalleled crispiness. Achieved through a meticulous double-frying technique, the chicken undergoes a process where it is first fried at a lower temperature to cook the meat thoroughly without immediately crisping the exterior. It’s then fried again at a higher temperature, transforming the surface into a delicate, shatteringly crisp shell. This method not only ensures a satisfying crunch but also seals in the juices, resulting in tender and succulent meat with each bite.
Beyond its crispy texture, Korean fried chicken captivates taste buds with an array of bold and dynamic sauces. These sauces are often characterised by their complexity, balancing sweet, savoury, spicy, and tangy flavours in perfect harmony. Popular options include the fiery gochujang (Korean chilli paste) sauce, which delivers a punchy heat; the addictively savoury soy garlic sauce, with its subtle sweetness; and the versatile yangnyeom sauce, which combines sweetness with a fiery kick. These sauces not only complement the crispy chicken but elevate it to a gastronomic experience that leaves a lasting impression.
Unlike the traditional American-style fried chicken, which typically features larger cuts, Korean fried chicken is typically served in smaller, bite-sized pieces. This bite-sized format—whether wings, drumsticks, or boneless bites—makes it ideal for sharing among friends and family or enjoying as a delightful snack. The smaller pieces also allow for more surface area to be coated in the delicious sauces, ensuring each morsel is bursting with flavour.
There are some tweaks in the cooking techniques and ingredients used that set Korean fried chicken apart from its American counterpart. Here are some things Koreans use to make these crispy pieces of heaven:
A hallmark of Korean fried chicken batter is the incorporation of glutinous rice flour alongside wheat flour. This addition imparts a distinctive texture to the crust, contributing to its delicate crispiness. The glutinous rice flour helps achieve a lighter and airier coating that adheres perfectly to the chicken, enhancing both the texture and overall eating experience.
Central to the preparation of Korean fried chicken is the double-frying technique, which requires precision and patience. The first fry, conducted at a lower temperature, ensures the chicken is thoroughly cooked inside while setting the stage for the subsequent fry. The second fry, at a higher temperature, rapidly crisps the exterior to perfection, creating a contrast of textures that is quintessential to Korean fried chicken’s appeal.
Korean fried chicken derives its unique flavour profile from a blend of traditional Korean spices and seasonings. These may include gochugaru (Korean chilli flakes) for heat, gochujang for depth and complexity, ginger and garlic for aromatic richness, and Korean black pepper for a subtle but distinct peppery note. Each spice and ingredient plays a crucial role in crafting the layers of flavour that distinguish Korean fried chicken from its counterparts around the world.
Korean fried chicken delights with its diverse array of flavours and styles, appealing to a wide range of tastes, from spicy enthusiasts to those who prefer sweet and savoury combinations.
Korean fried chicken is renowned for its flavourful seasonings that enhance its crispy exterior and juicy interior. Key seasonings include:
Moving beyond seasonings, Korean fried chicken is distinguished by its various styles:
Leading Korean brands such as Bonchon and Kyochon have made significant strides in introducing Korean fried chicken to a global audience. These brands are renowned for their commitment to quality and innovation, showcasing a deep understanding of both traditional flavours and contemporary preferences.
Bonchon’s success lies in its mastery of gochujang and soy garlic sauces, which perfectly complement its crispy chicken. Meanwhile, Kyochon’s signature honey glazed and red pepper paste flavours offer a unique twist that has captivated diners worldwide.
As Korean fried chicken continues to evolve, these brands remain at the forefront of its global expansion, demonstrating the universal appeal of this beloved dish rooted in Korean culinary heritage. Whether enjoyed as a casual snack or a centrepiece of a meal, Korean fried chicken promises a flavourful experience that transcends cultural boundaries and delights food enthusiasts everywhere.
The history of Korean fried chicken is a fascinating blend of cultural influences, from its potential African origins to its adaptation in Western-style restaurants across Korea. Known for its crispy texture achieved through double-frying and a variety of flavourful sauces like spicy gochujang and soy garlic, this dish has gained global popularity. Today, specialised restaurants worldwide offer their own unique takes on Korean fried chicken, highlighting its cultural impact and the evolution of global culinary traditions. Whether you’re a seasoned enthusiast or new to this culinary delight, exploring Korean fried chicken promises a flavourful adventure that bridges continents and delights palates worldwide.
Korean Fried Chicken (KFC) is typically double-fried, resulting in an extra crispy exterior. It’s often coated in a variety of flavourful sauces like gochujang or soy garlic, offering a spicy or savoury taste. In contrast, American Fried Chicken is usually single-fried and tends to have a thicker breading or batter with simpler seasoning profiles.
Chimaek refers to the popular pairing of Korean Fried Chicken (치킨) with beer (맥주). This social trend originated in South Korea and has become a beloved dining experience, combining crispy chicken with refreshing beer, often enjoyed casually with friends or as a night-out staple.
Absolutely! While some varieties are spicy, there are plenty of options for non-spice lovers. There are flavours like ganjang (soy sauce) or honey garlic.
Many delicious Korean side dishes complement KFC. Some examples are kimchi, pickled radish (danmuji), Korean potato salad (gamja salad), and steamed rice.
Double-frying is a crucial technique in Korean fried chicken, where the chicken pieces are first fried at a lower temperature to cook the meat through. They are then fried again at a higher temperature to achieve an incredibly crispy exterior while keeping the meat inside juicy and tender.
Ciaran Connolly Best Korean BBQ Restaurants in Dublin If you’re looking for Korean BBQ in Dublin, you’ll find a handful of favorites leading the way. Arisu on Capel Street stands out as Ireland’s first dedicated Korean barbecue […]
Ciaran Connolly What Is Kimchi? Kimchi is Korea’s national fermented vegetable dish. It brings together napa cabbage, garlic, ginger, and Korean chilli powder for a probiotic-rich food that’s sour, salty, spicy, and honestly, kind of addictive. Traditional […]