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Korean-style serving of Korean fried chicken

프라이드치킨 · Korean fried chicken

Korean fried chicken

프라이드치킨

What exactly is it?

Chicken pieces are coated and deep-fried. Thin crusts and thicker crispy coatings offer different textures and seasoning levels. No red sauce does not guarantee no chili: spices may be in the brine or coating.

Main ingredients

Chicken, wheat-flour or starch coating, salt, spices, frying oil

Ordering and serving

Compare whole, half and boneless orders. Chicken-mu is sweet-sour pickled radish eaten between bites. Use a separate bowl for bones when sharing.

Origins and changes

After whole rotisserie chicken became popular in the 1960s, deep-fried pieces spread. Chicken franchises grew from the late 1970s, with plain fried and sauce-coated chicken developing as separate menu choices.

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Dish to compare

Korean fried chicken

프라이드치킨

Main ingredients
Chicken, wheat-flour or starch coating, salt, spices, frying oil
Flavor and character
Chicken pieces are coated and deep-fried. Thin crusts and thicker crispy coatings offer different textures and seasoning levels. No red sauce does not guarantee no chili: spices may be in the brine or coating.
How to eat it
Compare whole, half and boneless orders. Chicken-mu is sweet-sour pickled radish eaten between bites. Use a separate bowl for bones when sharing.
Read about this dish →

Sweet-spicy fried chicken

양념치킨

Main ingredients
Fried chicken, sauce made with chili paste, soy sauce, sweetener and garlic
Flavor and character
Fried chicken is tossed in a sweet-spicy glaze that clings to the crust. It tastes saucier than plain fried chicken, with heat varying by restaurant and product. Both bone-in and boneless versions are sold.
How to eat it
Banban usually splits one order between two flavors. Check the glaze and garnish for nuts, and distinguish regular sweet-spicy seasoning from an explicitly hot version.
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