8 Best Korean Fried Chicken Joints

Posted by ZenKimchi in Chicken Chicken Chicken | 2 comments

Of course, this list is subjective and only based on the places I’ve tried. My only qualification is that I grew up in the South eating fried chicken–considering my dad ran a Popeye’s franchise when I was a kid. And I have listened to other people’s preferences and have considered them in this list. Post your faves in the comments (FRIED chicken, not oven or barbecued chicken).

Nene Chicken

Yes, yes! The chicken is heavily breaded and has a bit of tang to it, as if it was marinated too. What I like is that it comes in a pizza box that looks like a dosirak. Everything is compartmentalized. And they go further than the usual pickled radishes with corn salad, honey mustard for dipping, and a bottle of Coke. (website)

BHC

Big Hit Chicken. This is the old standby and the typical family-style chicken joint. Acronym for a name? Check. K-pop group as spokespeople? Check. This is actually one of EJ’s favorites, besides our #1. It’s reliable, predictable, but satisfying. (website)

Ggo Ggo Barbecue

This hof is mostly known for its barbecue, but peeps really love their fried chicken. Our local franchise in Anyang is always packed. The chicken has a very hard crunch. It comes out steaming and greasy in a basket–best eaten with loads of freshly pulled beer.

Bbo Bbo Chicken

Credit: Tubakhan Gisayangyeonui Iyagi

“Kiss” Chicken. I don’t see many of these anymore. I used to go to one in Sillim-dong, and I spotted one at the junction just south of Seoul Station. It’s a classic Korean chicken hof. It doesn’t try to copy the American style. It’s spicy and aromatic. I credit this with turning EJ to the dark side. She used to not eat fried foods until I introduced her to Bbo Bbo. She still misses this chicken.

Reggae Chicken

Credit: Gromit

This charming little shack-slash-Bob-Marley-shrine in Hongdae serves skillfully fried chicken laced with curry and a spicy vinegar sauce. It’s not jerk chicken, just a style unique to them. They also have some interesting beers available. I put this higher on the list for its atmosphere.

Kyochon

This is the one most Americans think of when talking about Korean fried chicken. The thing is, Kyochon is the only franchise I know of that does it this way–batter dipped rather than rolled in flour or starch. The batter is garlicky with a slight sweetness. The crust shatters and stays crispy a long time. If you order it “yangnyeom” style, they meticulously paint the sauce on each piece individually. Caution–the breading really seals the contents inside. Expect a hot geyser of chicken juice to burst out in your first bite. (website)

BBQ

Credit: Formalin81 on Flickr (cc)

Pronounced Bee-bee-kyoo. It’s the king of chicken franchises in Korea. They follow the American style of frying, but their flavor is unique. Claiming to fry their chicken in olive oil, they obviously feel like they have to chase KFC. They boast over 20 herbs and spices. BBQ’s flavor is unique and hasn’t been copied. You can smell a BBQ a block away. (website)

Two-Two

Everyone knows my love for Two-Two. It’s one of the oldest franchises and the first taste I had of Korean fried chicken. The birds they use are bony, but that means they aren’t factory raised. They actually have flavor. The crust is thin, delicate, and has that Chinese five spice and cinnamon scent that I always associate with Korean chicken hofs. This chicken screams for beer. (website)

Dishonorable Mentions

Just to shake up the anthill, there are a couple fried chicken chains I’m not too fond of.

Uncle Pa Dalk

This is a current trend popular with the college kids. Fried chicken topped with strips of shredded leek mixed in a spicy sauce. Imagine soggy fried chicken with onion-flavored dental floss. (website)

Pelicana

Credit: Clockwork Boo on Flickr (cc)

One of the early BBQ copycats that just didn’t get it. It’s just bland. They do nothing that makes them stand out. I’d put ToreOre in this column, too. (website)

The Frypan

Credit: StudioEgo on Flickr (cc)

Man, was I excited when one opened in my area. They look so good–boneless fried chicken with housemade potato chips! Hat Dave and I could barely finish our order from the grease overload. They offer salads to balance the grease, I guess. But here’s where I sound a bit sexist. We noticed that we were practically the only men in the place. It was full of college-aged ladies. I have found that the best chicken joints are filled with grizzled middle-aged men. (website)

BUT I’M WRONG…

What are your favorite and least favorite Korean chicken restaurants?

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.

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