Ultimate Korean Fried Chicken

Korean fried chicken, known as chikin in Korea, emerged in the late 1970s when American military bases introduced fried chicken to the peninsula.

The dish evolved significantly during the 1980s and 1990s as local entrepreneurs adapted American techniques to Korean tastes, developing the signature double-frying method that creates the characteristically thin, shatteringly crisp skin. Unlike American counterparts, Korean fried chicken is typically fried twice at different temperatures to render fat and eliminate moisture, resulting in a lighter, less greasy coating.

The addition of yangnyeom sauce - a sticky, sweet and spicy glaze made with gochujang - became popular in the 2000s, creating the yangnyeom chicken variant that dominates modern menus. The dish became deeply embedded in Korean social culture, particularly associated with chimaek culture - a portmanteau of chicken and maekju (beer) - where friends gather to share fried chicken and draft beer. This pairing became a national phenomenon, with dedicated fried chicken restaurants proliferating across South Korea from the 1990s onward.

Today, Korean fried chicken represents one of Korea's most successful culinary exports, with chains opening globally and the dish recognised for its textural superiority and complex flavour profiles that balance heat, sweetness and savoury umami. ■

See the full recipe for Ultimate Korean Fried Chicken