Chimaek combines the Korean words for chicken and beer. It refers to the popular tradition of eating fried chicken while drinking beer with friends. This pairing is essential to Korean social culture, especially during sports games, TV watching, or late night gatherings.

What are the most popular Korean fried chicken flavors?

The two most popular flavors are soy garlic and yangnyeom. Soy garlic offers savory sweetness from soy sauce, garlic, and ginger. Yangnyeom provides sweet, spicy, tangy flavors from gochujang chili paste, garlic, and sugar. Half and half orders split between both flavors.

Why is Korean fried chicken so crispy?

The double frying technique creates exceptional crispiness. Chicken fries once at lower temperature to cook through, then rests to release moisture. The second fry at high heat drives out remaining moisture and crisps the coating. Thin coatings using potato or corn starch also contribute.

When did Korean fried chicken become popular?

Korean fried chicken gained popularity during the 1970s and 1980s as South Korea's economy grew. American soldiers introduced fried chicken after the Korean War, but Korean chefs developed the unique double frying technique and signature glazes over subsequent decades. International popularity exploded in the 2000s and 2010s.

What sides come with Korean fried chicken?

The essential side is chicken mu, which is pickled radish cut into cubes. The sweet, tangy radish cleanses the palate between bites of rich, fatty chicken. Some restaurants also serve coleslaw or pickled vegetables. Beer is the traditional beverage pairing.

How many fried chicken restaurants are in Korea?

South Korea has over 50,000 fried chicken restaurants for a population of about 51 million people. This incredible density means fried chicken shops appear on nearly every street in Korean cities. The competition drives innovation and maintains high quality standards across the industry.

Is Korean fried chicken spicy?

It depends on the flavor. Plain or soy garlic versions are not spicy. Yangnyeom chicken offers varying spice levels from mild to very hot depending on the restaurant. You can usually request spice level adjustments. Some restaurants offer extra spicy versions for heat seekers.

Korean Fried Chicken: Korea's Crispy Obsession

Why Korean fried chicken differs from American style

Korean fried chicken features an ultra crispy coating from double frying and uses unique sweet and spicy glazes. The dish became popular in the 1970s and 1980s.

Key Facts

Popularized

1970s to 1980s in South Korea

Cooking Method

Double fried for extra crispiness

Common Flavors

Soy garlic, yangnyeom (spicy sweet)

Typical Pairing

Beer (chimaek culture)

Chain Stores

Over 50,000 in South Korea

Coating Style

Thin, crispy, never thick breading

Serving Size

Whole chicken cut into pieces

Popular Sides

Pickled radish (chicken mu)

Quick Stats

Attribute	Value
Rise to Popularity	1970s to 1980s
Fried Chicken Stores	50,000+ in South Korea
Frying Technique	Double fried
Oil Temperature First Fry	300°F to 325°F (150°C to 160°C)
Oil Temperature Second Fry	350°F to 375°F (175°C to 190°C)
Most Popular Flavor	Yangnyeom (spicy sweet)
Chimaek Culture	Chicken and beer pairing

About Korean Fried Chicken: Korea's Crispy Obsession

Korean fried chicken has become a global phenomenon and a source of national pride in South Korea. The dish features an impossibly crispy coating that stays crunchy even after sitting for a while.

How Korean Fried Chicken Became Popular

Fried chicken arrived in South Korea through American military presence after the Korean War ended in 1953. The modern Korean fried chicken style emerged during the 1970s and 1980s as South Korea's economy grew rapidly. The 1988 Seoul Olympics brought international attention to Korean cuisine. Fried chicken chains expanded aggressively throughout the 1990s and 2000s.

The Double Frying Technique

Korean fried chicken achieves its signature crispiness through double frying. The first fry occurs at a lower temperature, around 300 to 325 degrees Fahrenheit. After the first fry, the chicken rests for several minutes. The second fry happens at a higher temperature, between 350 and 375 degrees Fahrenheit.

Korean Fried Chicken Flavors and Styles

Korean fried chicken comes in several distinct styles. The most basic version is called huraideu, from the English word fried. This plain style showcases the crispy coating without sauce. The two most popular flavored versions are soy garlic and yangnyeom.

Chimaek Culture in Korea

Chimaek combines the words chi from chicken and maekju meaning beer. Eating fried chicken while drinking beer represents a beloved Korean tradition. Friends gather at fried chicken restaurants or order delivery while watching television, sports, or spending time together. The 2014 Korean drama My Love from the Star featured a famous scene where the actress eats fried chicken during snowfall.

Korean Fried Chicken Goes Global

Korean fried chicken chains have expanded into dozens of countries. Bonchon, founded in South Korea in 2002, now operates over 370 locations worldwide. Kyochon, bb.q Chicken, and other chains have opened hundreds of international franchises. The unique double frying technique and complex glazes offer something different from traditional fried chicken.

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Did You Know?

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Korean fried chicken uses double frying at two different temperatures to achieve its signature ultra crispy coating

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South Korea has over 50,000 fried chicken restaurants, more per capita than almost any other country

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Chimaek, the combination of fried chicken and beer, is an essential part of Korean social culture

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A 2014 Korean drama scene showing chicken during snow caused fried chicken sales to spike during snowy weather

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Korean fried chicken uses thin coatings of potato or corn starch rather than thick flour breading

Frequently Asked Questions

Korean fried chicken uses a double frying technique that creates an ultra crispy coating. The first fry cooks the chicken, while the second fry at higher heat creates extreme crispiness. The thin coating uses potato or corn starch instead of thick flour breading like American fried chicken.