7 Best Korean Fried Chicken Styles You Must Try
Table Of Content
- Top 7 Korean Fried Chicken Styles You Shouldn't Miss Out On
- 1. Huraideu-chikin (Classic Fried Chicken)
- 2. Yangnyeom-chikin (Sweet and Spicy Chicken)
- 3. Banban (Half and Half)
- 4. Ganjang-chikin (Soy-Garlic Chicken)
- 5. Padak (Green Onion Chicken)
- 6. Honey-Butter or Honey-Glazed Chicken
- 7. Tongdak (Whole Fried Chicken)
- Bonus Variations Worth Exploring
- Where to Try These Styles in India (City-by-City Guide)
- Kolkata
- Yum Yum Korean Bucket (Gariahat, Lake Terrace)
- Korean Fried Chicken (Kasba)
- MQXT (Kolkata, outlet unspecified)
- King’s Bakery (Salt Lake, AE Block Sector 1)
- Delhi-NCR
- Seoul Restaurant, Ansal Plaza (Khel Gaon Marg, South Delhi)
- Gung The Palace, Gurugram (Sector 29)
- Hahn’s Kitchen, Gurgaon (One Horizon Centre)
- Shibuya, Greater Kailash 2 (South Delhi)
- Kori’s (Greater Kailash)
- Chennai
- Samchon Bunsik (Thiruvanmiyur)
- Bengaluru
- Mumbai (Thane region)
- Pune
- IYA’s Korean Kitchen (Pashan)
- What Is The Culture Behind Korean Fried Chicken?
I was in the 10th standard when I first learnt about Korean fried chicken. And of course, it blew my mind.
My mom took me to a traditional yet small Korean eatery in Kolkata, and I remember that was my first time having authentic Korean fried chicken!
A plate of golden, crackling chicken arrived at the table. Additionally, it came with a side of pickled radish and a cold beer.
The crunch was unlike anything I had tasted before. Well, if I must define it, I can just say it was:
- Light
- Crisp
- Perfectly seasoned
That moment made me realize why Korean fried chicken has become one of the country’s proudest culinary exports.
Over the years, I’ve explored different variations across Korea and abroad. I have realized that, and each style has its own charm.
So, here I am! I will list out the seven must-try versions of Korean fried chicken.
These are the flavors and textures that make this dish so special.
Top 7 Korean Fried Chicken Styles You Shouldn’t Miss Out On
1. Huraideu-chikin (Classic Fried Chicken)
This is the foundation of all Korean fried chicken. The chicken is double-fried.
This makes the skin shatteringly crisp while keeping the meat juicy inside.
Writers at The New York Times have noted how the batter is so thin and transparent that it almost feels weightless.
Stil, it delivers an unmatched crunch. If you want to taste Korean fried chicken in its purest form, start here.
2. Yangnyeom-chikin (Sweet and Spicy Chicken)
Perhaps the most famous style, yangnyeom-chikin, is glazed with a sticky red sauce made from:
- Gochujang
- Garlic
- Soy sauce
- Sugar
It balances sweetness, spice, and tang in a way that keeps you reaching for more.
Korean food bloggers like Maangchi often point out a very interesting fact. Every household and restaurant have its own twist on the sauce.
So basically, this means that no two plates are ever exactly the same.
3. Banban (Half and Half)
Banban is Korea’s answer to indecision. You serve half the chicken plain and crispy. Then, you coat the other half in yangnyeom sauce.
It became a popular menu item because so many diners couldn’t decide between classic fried chicken and sauced chicken.
According to food writer Daniel Gray, this style reflects the Korean love for sharing and variety at the table.
4. Ganjang-chikin (Soy-Garlic Chicken)
For those who prefer savory depth over spice, ganjang-chikin is a dream.
Once you are done, after frying, you need to coat the chicken in a soy sauce glaze.
Then, you have to mix with garlic and sometimes a touch of rice syrup for shine.
Restaurants like Kyochon, one of Korea’s biggest chicken chains, built their reputation on this flavor. It’s aromatic, slightly sweet, and rich without being heavy.
5. Padak (Green Onion Chicken)
Padak is as refreshing as fried chicken can get. Imagine a pile of crispy fried chicken covered with a mountain of thinly sliced scallions, then topped with a tangy mustard-soy dressing.
According to food historian Michael Pettid, padak gained popularity in the 2000s when younger Koreans wanted lighter, fresher toppings with their fried chicken. The sharp bite of green onion cuts through the richness beautifully.
6. Honey-Butter or Honey-Glazed Chicken
Sweet lovers often go for honey-coated chicken. Some versions use a glossy honey-soy glaze, while others use Korea’s famous honey-butter seasoning that became a national craze in the mid-2010s.
Korean snack companies even launched honey-butter chips around the same time.
Well, guess what? The fried chicken brands quickly followed suit. As a result, you will get a sticky, comforting plate that pairs especially well with beer.
7. Tongdak (Whole Fried Chicken)
The modern wave of fried chicken restaurants came later; before that, tongdak was king.
This old-school version dates to the 1970s. This was the time when people fried whole chickens in simple oil without fancy sauces.
Many Koreans remember eating tongdak from small market stalls after school or on special occasions.
Today, some specialty shops still serve it to capture that nostalgic flavor, often with just a sprinkle of salt and pepper.
Bonus Variations Worth Exploring
Cheese-Powdered Chicken: Chains like BHC made this style famous. They are dusting fried chicken with savory cheese powder. This gives a quirky, addictive twist.
Kkanpunggi: A Korean Chinese hybrid where fried chicken is stir-fried with garlic, chilies, and a sweet-sour glaze.
Where to Try These Styles in India (City-by-City Guide)
Already loved by many across India, Korean fried chicken has found a few shining spots in Kolkata too:
Kolkata
Yum Yum Korean Bucket (Gariahat, Lake Terrace)
A popular food truck turned go-to for bite-sized Korean street food in Kolkata.
It is known for its Gang-Jeong Chicken. It is a crispy fried chicken glazed in a sauce that is:
- Sweet
- Spicy
- Tangy
Additionally, I will recommend the Snowing Cheese variation. This, which covers fried chicken in a savory cheese coat.
Also, you can pair these with kimchi salad and boba milk tea. This place delivers fun, flavorful examples of yangnyeom and cheese-powdered styles.
Korean Fried Chicken (Kasba)
A delivery-only kitchen operating in Kasba serving Korean-style fried chicken very affordably. You will get it around ₹250 for two.
Oh, but you won’t find a whole seat here! Regardless, I would say this spot brings convenience for home orders and quick bites.
MQXT (Kolkata, outlet unspecified)
This chain features a standout called “Korean Snow Chicken,” where the fried chicken is coated in a creamy “snow sauce.” It’s a signature twist that adds a novel texture and flavor to the fried chicken scene in the city.
King’s Bakery (Salt Lake, AE Block Sector 1)
Best known for its Korean-style fried chicken, this cozy, casual eatery is often recommended on Reddit by locals as one of Kolkata’s most authentic-feeling Korean snack spots.
Delhi-NCR
Seoul Restaurant, Ansal Plaza (Khel Gaon Marg, South Delhi)
A long-established spot celebrated for its double-fried Korean fried chicken, accompanied by unlimited banchan. It’s frequently mentioned in local food guides as a classic pick for authentic taste and atmosphere.
Gung The Palace, Gurugram (Sector 29)
A Korean-owned restaurant where their kkanpunggi, a garlic-spiced, crackly-coated chicken is a standout. Reviewers often praise how it transports diners straight to Seoul.
Hahn’s Kitchen, Gurgaon (One Horizon Centre)
Known for a light yet crispy yangnyeom fried chicken, balanced with gochujang, garlic, and sugar. The ambience and execution are consistently highlighted in dining reviews.
Shibuya, Greater Kailash 2 (South Delhi)
This pan-Asian restaurant is praised for its refined gochujang-glazed fried chicken, woven with sesame and chili for a rounded flavor profile.
Kori’s (Greater Kailash)
Often described by locals as having a distinct batter and signature sauces that make their fried chicken lighter, crispier, and uniquely flavorful.
Chennai
Samchon Bunsik (Thiruvanmiyur)
A trendy street-food style joint serving K-Drama-inspired fried chicken in three variants: Samchon special, yangnyeom, and honey chicken. Reviewers note the crunch is spot on and the seasoning is thoughtful and balanced for Indian palates.
Bengaluru
- Oho Corea (Hennur, North Bengaluru): Celebrated for its super crunchy fried chicken, and variety including classic crisp and yangnyeom style.
- KoMaama Korean Restaurant (Brigade Road): A cozy venue offering both traditional and spicy yangnyeom styles with confident flavors.
- Yum Yum Korean Bucket (BTM): A budget-friendly fast-food joint offering street-food style fried chicken with multiple flavor choices and excellent value, go-to for casual cravings.
Mumbai (Thane region)
- Korean Fried Food (Wagle Estate, Thane West): A delivery-only outlet serving golden double-fried chicken, yangnyeom, and honey butter chicken in multiple portion sizes. Popular among locals looking for authentic, crisp textures.
Pune
IYA’s Korean Kitchen (Pashan)
According to local Reddit recommendations, this place serves “the most delicious Korean Fried Chicken” alongside rabokki and Korean-style desserts like lemon bubble tea and cinnamon buns.
What Is The Culture Behind Korean Fried Chicken?
Korean fried chicken isn’t just about taste, it’s a social ritual. The pairing of fried chicken with beer, known as chimaek (chicken + maekju), is so ingrained in Korean nightlife that whole neighborhoods thrive on it.
Food guides like Serious Eats describe how this culture reflects Korea’s love of communal dining.
So, all your friends gather around:
- Shared plates
- Cold drinks
- Endless conversation
Additionally, you get Pickled radish, which is more than a side dish.
It refreshes the palate and balances the richness. Also, it makes every bite feel as exciting as the first.
From the crisp simplicity of huraideu-chikin to the nostalgic whole-fried tongdak, these seven styles show the diversity and creativity behind Korean fried chicken.
Each variation tells a story of tradition, innovation, and a culture that values both flavor and togetherness.
If you’ve only tried one or two versions, you’ve only scratched the surface. Korean fried chicken is a world worth exploring, one plate at a time.
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