American GIs introduced fried chicken to Korea during the Korean War (1950–53). The double-fry technique was developed in Seoul in the 1970s — cook once at lower temp to render fat, rest, cook again hot to crisp the skin. Yangnyeom (sweet-spicy) sauce was created by Yoon Jong-gye in Daegu — he dated it to around 1980 — at his shop Gyesung Tongdak; he later launched the chain Mexican Chicken (맥시칸치킨) in 1985, which is a different company from the similarly-named Mexicana. Chimaek (fried chicken + beer) became a domestic mainstream around the 2002 World Cup; the broader global/Western wave came in the 2010s, driven by K-dramas and Hallyu.
Double-fried for paper-thin shatter — first at 160°C to cook through, second at 180°C to crisp. Yangnyeom (gochujang-garlic-soy glaze) is the 1980s Seoul invention that broke it out.
Skin shatters audibly; underneath, meat steams from a thin batter that's all crackle, no breading sponge. Two glaze paths: yangnyeom (gochujang sweet-spicy red) or ganjang (soy-garlic dark). Pickled daikon cubes (chicken-mu) come on the side to cut grease. Pieces are small — wing and drumette over big breasts. Beer is the canonical pairing; the slang is chimaek (chi-cken + maek-ju).
The double-fry is non-negotiable. First fry (160°C, 8 min) renders subcutaneous fat and partially sets the skin. The piece rests 5–10 minutes — moisture migrates outward and surface-dries. Second fry (190°C, 3 min) flash-crisps the now-dry skin without overcooking the meat. Single-fry chicken cannot replicate the glass-shatter texture, no matter the batter.
Variations
Yangnyeom (sweet-spicy red glaze); ganjang (soy-garlic); padak topped with shredded scallion; honey-butter (the 2014 viral version); Kyochon and BBQ Chicken are the rival chains that codified the style.
On the Palate
Where Korean Fried Chicken sits in the Korean flavor cloud
The frying is the whole dish: fry once to render fat and set the skin, rest so the surface dries, then fry again hotter to flash-crisp — single-frying can't give you the glass-shatter shell no matter how good the batter is.
Ingredients
How it's made
5 steps · 55 min
- 110 min
Combine flour, gochujang, soy sauce, honey, garlic, and ginger in a bowl to create a thick marinade. Ensure the mixture is smooth and fragrant, with a deep red hue from the gochujang.
Watch outThe marinade should be thick and clingy with a deep red gloss — thin enough to run off and it won't coat.
- 25 min
Coat the chicken pieces thoroughly in the marinade, making sure each piece is evenly covered. Let them rest for a few minutes to absorb the flavors.
- 315 min
Heat oil in a deep fryer or a large pot to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces. Carefully add the chicken pieces to the hot oil.
Watch outSlide pieces in only when the oil shimmers and a drop of batter sizzles up fast; sluggish bubbles mean it's too cool.
- 420 min
Fry the chicken until golden brown and crispy, about 10 minutes per batch. The aroma should be savory and slightly sweet from the honey and soy sauce.
Watch outFry to a deep even gold and listen for the bubbling to quiet down — that's the moisture cooking off and the crust setting.
- 55 min
Remove the chicken from the oil and let it drain on a wire rack. Brush each piece with a thin layer of sauce for an even, glossy finish.
Watch outDrain on a rack, not paper, so steam escapes underneath and the bottom stays crisp.
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