치킨집
Opened in 2019 in the small strip mall on the northwest corner of 4th Street and Western Avenue.
여의도에서 대박을 터뜨린 유명 치킨집 ‘꼴통 치킨’이 LA에 상륙했다.
What is Korean Fried Chicken? A Complete Guide to The Craze That’s Taken The World By Storm
Korean fried chicken (KFC) is more than just a meal—it’s a cultural phenomenon. Whether you’re a first-timer or a seasoned fan, Korean fried chicken offers a completely different experience from Western-style fried chicken. From its ultra-crispy texture to its iconic pairing with ice-cold beer, here’s everything you need to know.
What Makes Korean Fried Chicken Different?
Unlike American fried chicken, which is typically soaked in buttermilk and coated in thick flour batter, Korean fried chicken stands out for several reasons:
- Lighter, crispier coating: Made with rice flour or potato starch instead of wheat flour
- Double-frying technique: Fried twice in shorter intervals for extra crunch without the grease
- Tender, younger chickens: Usually small or medium-sized birds for juicier meat
- Less oily: The thin breading absorbs less oil, making it lighter on the stomach
The two foundational flavors are plain fried chicken (huraideu-chikin) and sweet-and-spicy seasoned chicken (yangnyeom-chikin).
The History of Korean Fried Chicken
Early Origins (Goryeo Dynasty)
The earliest form of Korean fried chicken dates back to the Goryeo Dynasty, where chicken was fried with a special seasoning made from vinegar and soy sauce.
The 1960s: Oven-Roasted Era
By the 1960s, whole chickens were being roasted in electric ovens with light, thin breading—perfect for small families.
Birth of Modern KFC
The modern Korean fried chicken franchise was pioneered by Yu Seok Ho, founder of Lims Chicken. Inspired by American-style chicken, he introduced smaller, individual pieces of fried chicken to Korea—creating the original “huraideu-chicken” we know today.
The Invention of Yangnyeom Chicken
The iconic sweet-and-spicy version was created by Yun Jonggyu, who developed a gochujang-based sauce to keep the crispy breading from hardening. Thus, yangnyeom chicken was born.
The 1997 Asian Financial Crisis Boom
During the economic crisis of the 1990s, thousands of laid-off workers opened fried chicken restaurants. This explosion of entrepreneurship is why South Korea now has thousands of KFC franchises, including household names like:
- BB.Q Chicken
- Pelicana Chicken
- Bonchon Chicken
Types of Korean Fried Chicken You Need to Try
| Type | Korean Name | Description |
|---|---|---|
| Original Fried Chicken | Huraideu-chicken | Classic, crunchy, lightly battered—pure simplicity |
| Sweet & Spicy Chicken | Yangnyeom-chicken | Coated in sticky, spicy gochujang sauce |
| Half & Half | Ban-ban | The best of both worlds—half original, half yangnyeom |
| Soy Sauce Chicken | Ganjang chicken | Sweet and savory soy-garlic glaze |
| Green Onion Chicken | Padak | Topped with shredded scallions and light sweet sauce |
| Honey Chicken | — | Thicker, stickier, and sweeter soy-honey glaze |
| Old-Style Whole Chicken | Tongdak / Yennal-tongdak | Whole bird, lightly breaded, deep-fried—1970s style |
| Boneless Chicken | Sunsal chicken | Crunchier, less oily, easy to eat |
Pro Tip: Don’t skip the pickled radish (chicken-mu) on the side! It cleanses your palate and cuts through the richness of the fried chicken.
Chi-Maek: The Ultimate Korean Food & Drink Pairing
If you’re of legal drinking age, you can’t miss chi-maek (치맥)—the beloved tradition of eating chicken while drinking maekju (beer).
Why It Works:
- The carbonation and cold temperature of beer wash away the slight oiliness
- Korean lagers pair effortlessly with the savory, spicy flavors
- It’s the go-to combo for social gatherings, movie nights, and sports watch parties
Korean fried chicken also pairs well with other alcoholic drinks at gastropubs (pocha) and is a staple on late-night menus across Korea.
Why Choose Korean Fried Chicken Over Other Styles?
| Feature | Korean Fried Chicken | American Fried Chicken |
|---|---|---|
| Breading | Rice flour / potato starch (light, crispy) | Wheat flour + buttermilk (thick, heavy) |
| Frying Method | Double-fried, short intervals | Single-fry, longer cook time |
| Texture | Extra crispy, less greasy | Thick, juicy, more fatty |
| Sauces | Wide variety (yangnyeom, ganjang, padak) | Usually plain or lightly seasoned |
Final Thoughts
Korean fried chicken isn’t just food—it’s an experience best shared with friends. Whether you’re dipping into a plate of yangnyeom, crunching on classic huraideu, or raising a glass of beer for chi-maek, you’re participating in a piece of modern Korean culture.
Ready to try it? Grab some friends, order a ban-ban combo, and discover why Korean fried chicken has taken the world by storm.
In K-Town: Goltong, TwoZone, Chimmelier, Kyochon, BHC, Rice Chicken
Have you tried Korean fried chicken? What’s your favorite flavor?
- Category: Restaurants
- Tags: 355-365 and chicken
- Address: 361 S. Western Avenue
90020 - Phone: (213) 716-6116
- Korean name: 꼴통 치킨