Korean Fried Chicken: Crispier, Saucier, Better

Korean fried chicken (chimaek, 치맥 = chicken + maekju/beer) is a national obsession. Double-fried at high heat, the skin achieves a glass-like crunch that stays crispy for hours.

The Double-Fry Method

The secret is two rounds of frying. The first fry cooks the meat through. After a brief rest, a second high-heat fry creates the iconic crackly exterior. No soggy skin — ever.

Classic Styles

• Huraideu (후라이드) — classic fried, no sauce, pure crunch
• Yangnyeom (양념) — coated in sweet-spicy red sauce
• Gangjung (강정) — soy-garlic glaze, slightly sweet
• Half & Half (반반) — get both styles at once
• Snow Cheese (눈꽃치즈) — topped with parmesan powder snow

Where to Eat

Standalone chicken restaurants (chikin-jip) are everywhere. Major chains: BBQ Chicken, Kyochon, BHC, Nene Chicken. For the full chimaek experience, sit outside near the Han River with delivery.

Ordering Tips

Order whole birds, not pieces — Korean fried chicken is sold by the whole bird (한 마리). Boneless options are labeled bbalsal (뼈살).