Korean fried chicken (often called KFC by locals, not the American chain) is double-fried for thinner crunch, glazed with sauces ranging from soy-garlic to honey-butter to fire-spicy. Paired with cold beer it becomes chimaek. Korea's defining late-night meal. This is where to eat it in Seoul.
| Style | What it is |
|---|---|
| Yangnyeom 양념 | Sweet + spicy red glaze (gochujang base). The default Korean fried chicken everyone pictures. Sticky, addictive. |
| Ganjang / soy-garlic 간장 | Soy + garlic glaze, savory rather than spicy. Often served boneless. The "first time" pick if you don't want heat. |
| Huraideu (plain crispy) 후라이드 | Naked twice-fried. The crispy + golden version. Pairs with the side-sauce of your choice. |
| Banban 반반 | "Half and half". order two flavors on one plate. The right call if you can't pick. |
Verified May 2026. Korean fried chicken chains have many locations; tap a venue for the specific store details.