The History of Korean Fried Chicken: From Street Food to Global Phenomenon
It’s crispy. It’s flavorful. It’s utterly addictive—and it’s no wonder Korean fried chicken has taken the culinary world by storm. What started as a simple street food has become a global sensation, winning over food lovers with its signature crunch and bold flavors. But how did this dish go from being a local favorite to an international phenomenon?
Let’s dive into the history behind this popular dish and learn how Bonchon is bringing Korean fried chicken into the future.
The Origins of Korean Fried Chicken
The idea for Korean fried chicken was first hatched in the 1950s during the Korean War. At the time, chicken in Korea was usually boiled, stewed, or grilled, but when American troops stationed in South Korea introduced the method of deep-frying chicken to locals, a new food fad was born.
While the crispy, flavorful chicken was an instant hit, it would be several years before the concept really took off in South Korea. The increasing availability of cooking oil in the years following the war made frying a more accessible method of cooking, and many vendors jumped at the opportunity to sell Korean fried chicken. By the 1970s, freshly deep-fried whole chickens could be found for sale in many Korean markets and on street corners.
It was around this time that diners also discovered a delicious new pairing. Korean fried chicken became a key component of chimaek (치맥), a term combining the words chikin (치킨, fried chicken) and maekju (맥주, beer). Enjoyed as a late-night snack, post-work treat, or game-day staple, chimaek helped cement fried chicken’s place in Korean culinary tradition.
The Evolution of Korean Fried Chicken
The signature crispiness of Korean fried chicken comes from a unique frying technique that enhances its delicate, crackly texture. Many recipes use methods such as double-frying to achieve a lighter, crunchier bite compared to Western varieties that rely on thick, seasoned skin.
Korean fried chicken was originally enjoyed plain or with simple seasoning, but as the dish grew in popularity, entrepreneurs began experimenting with bold, flavorful sauces. From the sweet and spicy Yangnyeom (양념) sauce to the classic soy-garlic glaze, Korean fried chicken fans soon had a variety of unique flavors to choose from.
Korean Fried Chicken Goes Global
By the early 2000s, Korea’s fried chicken obsession began attracting international attention. Restaurants started popping up in cities like New York, Los Angeles, and London, introducing the world to a new kind of fried chicken—one that was crispier, lighter, and infused with bold flavors.
The recipe received another boost in global popularity when South Korea and Japan co-hosted the World Cup in 2002. The excitement of the event drew international attention to Korean culture and its unique culinary traditions, with spectators from around the world joining in on the Korean fried chicken craze.
Unlike the thick-battered fried chicken styles found in the United States, Korean fried chicken served up savory bites that were crunchy without being greasy. The unique recipe quickly won over fried chicken lovers worldwide, setting the stage for a global culinary takeover.
The Birth of Bonchon: Taking Korean Fried Chicken to the Next Level
Founder Jinduk Seo opened the first Bonchon restaurant in Busan, South Korea in 2002. He named the brand “Bonchon,” meaning “my hometown” in Korean. Driven by a passion for distinct and unforgettable flavor, he spent over a decade perfecting the signature Bonchon sauces that would eventually captivate taste buds worldwide.
Sauces like Bonchon’s Soy Garlic and Spicy recipes were developed through an intricate process reflecting Korean culinary traditions. Each signature sauce is crafted from a blend of authentic ingredients, including Daeseo-jong garlic sourced from the Upo Wetlands of Changnyeong and Korean Solar Sea Salt (Cheonilyeom) from the Jeolla Province. To complement his sauces, Seo perfected Bonchon’s famous double-frying method to achieve that signature crispy texture.
Bonchon quickly expanded around the globe thanks to the appeal of its crunchy, hand battered chicken and signature sauces. By 2006, the first overseas location had opened its doors in Fort Lee, New Jersey, and a flagship location in the heart of New York City soon followed.
The one-of-a-kind chicken was an instant hit. What set Bonchon apart? Every wing, drumstick, and chicken strip was made to order with high-quality ingredients, and diners could taste the difference. Bonchon also created an atmosphere that infused Korean tradition into a variety of dining experiences. From traditional full-service restaurants to food courts, Bonchon has brought its crave-worthy comfort food to more than 455 unique locations worldwide since 2006.
The Future of Korean Fried Chicken
Even as Bonchon stays true to the roots of Korean fried chicken, we continue to push the boundaries of flavor and innovation. We’re always introducing new flavors and innovative recipes to keep our Asian fusion menu exciting for new customers and long-time fans alike.
Bonchon is also committed to delivering an authentic culinary experience. Whether you’re dining in Seoul, New York, or London, you know you’re experiencing the same gold standard of Korean fried chicken thanks to Bonchon’s commitment to quality and consistency. Our dedication to honoring tradition while embracing modern tastes is what makes Bonchon a leader in the next chapter of Korean fried chicken.
Become Part of the Global Phenomenon
From simple street food to global sensation, Korean fried chicken has come a long way—and Bonchon is leading it into the future.
For food lovers, Bonchon represents the pinnacle of crispy, flavorful Korean fried chicken. For entrepreneurs, it presents an exciting opportunity to be part of a growing phenomenon. Our white glove concierge program and comprehensive training provide the tools you need to jump in on one of the fastest-growing food franchises.
Are you ready to bring Bonchon to your community? Connect with our team to learn more about franchising opportunities and available territories.