Look out, KFC! Korean fried chicken (and beer) is here

Fried chicken and beer may not have been invented in Korea, but they've certainly found a new home there.

The combination of these two imported staples has become a major cultural force in South Korea's drinking scene.

The country is overflowing with places to enjoy a chicken feast.

By 2013, South Korea boasted over 20,000 fried chicken restaurants.

There’s even a festival dedicated to chicken and beer in Daegu.

Chimaek: The ultimate chicken and beer power couple

Like a celebrity duo, chicken and beer share a joint nickname: chimaek (‘chi’ for chicken, ‘maek’ for maekju, the Korean word for beer).

Chimaek has been around for some time, but it wasn’t until the 2010 World Cup that the term truly took off, marking a golden period for this iconic pairing.

Its popularity remains strong, and it has grown from a beloved national dish to a celebrated national pastime.

“Chimaek is like a breath of fresh air,” says Kim Min-jeong, a legal professional in Seoul. “After a long day, chimaek tells me I’ve made it through.”

“It’s ingrained in our culture,” says Park Vito, a bar owner who occasionally orders chicken straight to his establishment. “Chimaek is not only a business but also a fundamental part of our food culture.”

Korean-style chimaek chicken is defined by a vast array of choices, all falling under the iconic chimaek umbrella.

Some argue that only a certain frying method qualifies as ‘authentic’ Korean fried chicken, but with so many variations and constantly evolving techniques and flavor combinations, no one can definitively say what is and isn’t the real deal.

There's the traditional Korean fried chicken, also known as tongdak, which is a whole roasted chicken.

Then there’s sutbul chicken, which is cooked over a charcoal fire for that smoky flavor.

You also have boneless sunsal, chicken drenched in sweet and spicy yangnyeom sauce, or even chicken topped with leeks, known as padak.

There’s no strict hierarchy—just a wide array of styles that cater to all kinds of tastes.

In the past, chicken was considered a rare treat in Korea, often stewed with dates and ginseng for special celebrations.

The rise of fried chicken for the general public began in 1971 with the introduction of South Korea’s first vegetable oil product, alongside the burgeoning chicken industry.

Fried chicken quickly became the perfect companion to draft beer, leading to the emergence of numerous chicken chains in the following years.

The rapid growth of these chicken franchises was further fueled by the financial crisis of the late 1990s, as many who lost their jobs turned to opening their own chicken businesses.

Global recognition followed soon after, as Korean fried chicken began to spread beyond borders.

Korean-style fried chicken is gaining international popularity.

The chimaek craze that recently took China by storm can be linked to a line from the hit South Korean drama 'My Love from the Star.'

Chimaek frequently appears as the go-to comfort food for the drama’s female lead, who famously says, ‘It’s snowing. How can you not have chimaek?’

The TV series sparked a chimaek festival in Ningbo, China, along with a flood of memes on social media and long queues outside Korean fried chicken outlets across the country.

Xinhua, China’s official news agency, credited the drama and the chimaek trend with helping to revive chicken farms in 2014, which had struggled due to concerns over the H7N9 avian flu.

‘My Love from the Star’ led to a massive increase in sales at the Kyochon Chicken Ziteng Road branch in Shanghai, with sales more than tripling from the previous year, according to Gil Yeong-hwa of Kyochon Chicken.

Customers were reportedly waiting in line for up to two hours just to get their hands on the famous chicken.

Kyochon made waves in 1991 when it introduced its signature soy sauce chicken, shaking up the local chicken delivery scene.

The popular chain continues to thrive domestically and has expanded its presence with locations in the U.S., China, and Southeast Asia.

Gil notes, 'The impact of the show wasn’t as pronounced in the U.S. as in China, but we’ve still seen steady growth in sales.'

‘Korean-style fried chicken is gaining popularity in the U.S.,’ Gil adds. 'Kyochon’s signature garlicky, soy-sauce chicken, which offers a distinct flavor compared to what you might find at KFC, is receiving particularly positive feedback.'

Bonchon is another Korean chicken chain that may be less familiar to local chimaek fans. With over 150 international outlets, its presence abroad far exceeds its two locations in Korea.

Despite its global reach, Lee Jin-woo, manager of Bonchon’s Haeundae branch in Busan, confirms that the franchise’s signature sauce is still produced in Korea and shipped worldwide.

Chicken chatter

Chimaek isn't the only term born from the union of 'chicken' and 'beer.'

Die-hard chimaek fans refer to themselves as 'chideokhu,' a blend of 'chicken' and the Korean word 'deokhu,' meaning 'maniac.'

These enthusiasts might even call chicken 'chineunim,' combining 'chicken' with the Korean word for 'God.'

For those who can distinguish between chicken brands without peeking at the delivery box, they're known as 'chimmeliers,' a playful fusion of 'chimaek' and 'sommelier.'

There's even a chicken-themed hallelujah: chillelujah!

How to enjoy chimaek

No matter how familiar you are with chimaek globally, finding a spot for it in Seoul is never an issue.

In fact, the options are so vast, they can be a bit overwhelming.

Here are a few places to get started.

1. Saerona Hof

This cozy chimaek joint, which opened its doors in 1977, is now the kind of place where you'll find a line even on weekdays.

The taste is so good, it might leave you wondering what secret ingredients they're using.

The impact of 'My Love from the Star' was also felt here.

"But we were popular even before that," says Gang Hyeong-seok, the owner who still fries and serves the chicken herself.

Saerona Hof, 522, Dosan-daero, Gangnam-gu, Seoul; +82 2 544 2802; open daily from 5 p.m.-3:30 a.m.

2. Sai Chicken

Once hidden away in a narrow alley of the hilly Buam-dong neighborhood, Sai Chicken has long been regarded as one of Seoul's best chimaek spots.

A second branch is located in the more easily reachable Hongdae district.

Both locations offer Sai's signature fried chicken with sukju (green bean sprouts) – and, naturally, beer to accompany it.

Sai Chicken original Buam-dong location, 1, Baekseokdong-gil, Jongno-gu, Seoul; +82 2 395 4242; hours vary daily

Sai Chicken Hongdae location, 61-6, Dongmak-ro, Mapo-gu, Seoul; +82 2 6403 4242; hours vary daily

3. Han River Delivery

“Chimaek with friends by the Han River in the summer makes even the heat feel more bearable,” says Kim Ji-ha, a Seoul-based designer and chimaek enthusiast.

“I love cycling to the Han River, spreading a blanket on the grass, and having chicken delivered – the uniquely Korean way, right to the park,” says Kim.

Han River chimaek means BYOB or delivery, and you'll find plenty of picnic spots along the riverside and a variety of chicken brands to choose from.

Banpo Park is a favorite hangout, and delivery scooters for chicken are no strangers to the area.

The competition in the picnic delivery market is so intense, you’ll see delivery folks from both big-name chains and local spots handing out flyers all around the park.

Han River Banpo Park, 40, Sinbanpo-ro 11-gil, Seocho-gu, Seoul; +82 2 591 5943

Kyochon Chicken, +82 1577 1991 (local calls only); open from noon to 11:30 p.m.

Chicken Pelicana; +82 1588 9292 (local calls only); hours vary by location

4. Sangsu Ddobagi Chicken

The Ddobagi franchise’s Sangsu-dong location has a cozy, neighborhood feel, like a mom-and-pop shop.

As is common with many local favorites, Ddobagi offers tasty chicken at a very reasonable price.

Ddobagi Chicken Sangsu/Hongdae location; 27, Wausan-ro, Mapo-gu, Seoul; +82 2 3142 0991

5. The Frypan

“The boneless fried chicken at The Frypan is completely addictive,” says Kurt Achin, a local journalist who’s been savoring South Korean chicken for over a decade.

The Frypan made a name for itself by offering chicken and beer in a vibrant, cafe-style setting, breaking away from the typical cramped pub atmosphere.

The Frypan’s boneless chicken tenders are served at locations across the country, making it a popular choice wherever you are.

Both of these locations are conveniently situated near major university campuses.

The Frypan Sinchon, 23, Yonsei-ro 12-gil, Seodaemun-gu, Seoul; +82 2 393 7707; open daily 5 p.m.-2 a.m.

The Frypan Seoul National University Station,168, Gwanak-ro, Gwanak-gu, Seoul; +82 2 876 2202; open daily 5 p.m.-2 a.m.