Korean Fried Chicken: 3 Reasons It’s Better Than American Fried Chicken

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An appetizing plate of Korean fried chicken topped with sliced green onions and a grated garnish.


Korean Fried Chicken(photo by Jason Leung on Unsplash)

Discover why Korean fried chicken often outshines its American counterpart: think ultra-crispness, double-frying precision, and signature sauces that elevate every bite.

A Culinary Clash: American vs. Korean Fried Chicken

Few culinary showdowns are as crispy or flavorful as American fried chicken versus Korean fried chicken. While both share a love for golden crunch, the differences go deeper than ingredients—they lie in technique, texture, and tradition. Here are three key reasons why Korean fried chicken often emerges as the ultimate crispy champion.

1. A Crispy That Stands the Test of Time

Korean fried chicken delivers an unforgettable crunch—and it stays crunchy long after the first bite. The secret? A light, ultra-thin coating made primarily from rice or potato starch. This delicate layer crisps beautifully during frying, resisting sogginess and delivering satisfying, sustained crunch.

By contrast, American-style fried chicken leans on a thick flour-based batter—sometimes enriched with buttermilk or spices. While delicious, that denser coating softens more quickly, especially when drizzled with sauce or placed atop sides.

2. Twice-Fried for Perfect Bite and Juiciness

Korean fried chicken doesn’t just fry once—it fries twice.

  1. First fry: at a lower temperature, cooking the meat through while starting to crisp the coating.
  2. Second fry: at higher heat, evicts excess moisture, firms up the crust, and locks in juiciness.

This two-step method ensures the chicken remains moist inside with a shell that stays crunchy through every bite.

3. Sauces That Sing with Flavor—not Saturate

After frying, Korean fried chicken is often tossed in or glazed with bold, glossy sauces—like sticky-sweet yangnyeom or savory-sweet dakgangjeong—enhancing each piece without making it soggy.

Flip that around: American fried chicken is typically served “dry”—with salt and pepper seasoning—and any sauces are offered on the side, preserving, rather than immersing, the chicken’s own flavor.

Deeper Flavor with Global Influence

Korean fried chicken didn’t just appear in a Jersey diner—it was influenced by American soldiers during the Korean War, then refined domestically. In the 1990s, economic shifts helped local chains transform the dish into a national favorite paired with beer in chimaek culture.

Today’s chicken menus offer a stunning array of flavors: spicy gochujang glazes, garlic-butter variants, soy-garlic coatings, and even cheese-dusted, yogurt-dipped versions. Customers can order “banban”—half fried, half sauced—to sample multiple styles in one meal.

Perfect Moment Pairing: Chicken + Beer = Chimaek

In Korea, enjoying fried chicken with cold beer—or chimaek—is more than dinner—it’s a social ritual. Whether after work, with friends, or during outdoor events, the boucle of hot chicken and cold brew is a beloved experience.

Why It All Matters

Feature

Korean Fried Chicken

Coating

Thin, light, ultra-crispy

Frying Technique

Double-fried for crunchy exterior and moist meat

Saucing

Bold, sticky glazes—balanced and flavorful

Dining Experience

Social, customizable, constantly renewed

Cultural Significance

Chimaek culture, innovative variations

Final Thoughts

Yes, American fried chicken is delicious and classic—but Korean fried chicken stands out for its unmatched crispiness, double-fry precision, and glistening sauced goodness. Whether eaten solo or dipped in a cold beer, it's a dish designed to elevate every moment.

Ready for that first irresistible crunch?

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