A Short History of Korean Fried Chicken
Modern Korean fried chicken grew rapidly during the second half of the twentieth century. It combined changing poultry production, wider access to cooking oil and wheat flour, restaurant innovation, delivery culture, and Korean sauce traditions.
Earlier roast and whole-chicken shops
Korea Tourism Organization material describes a prominent grilled whole-chicken restaurant opening in Seoul in 1960, followed by rapid growth in roast and grilled chicken shops during the decade.
Frying expanded in the 1970s
As cooking oil and flour became more available, whole chickens fried in oil became common. In 1977, Lim’s Chicken helped popularize frying cut chicken pieces rather than only whole birds.
Seasoned chicken changed the category
During the early 1980s, sauced chicken became a major innovation. Yangnyeom chicken brought a sweet, spicy, garlicky glaze to fried pieces, while later soy-garlic and other flavours broadened the market.
Delivery and shared occasions mattered
Fried chicken became associated with celebrations, sports viewing, takeout, and delivery. The adult pairing called chimaek—chicken with beer—became culturally visible, although chicken is also widely eaten without alcohol.
Quick checklist
- Treat exact invention claims cautiously
- Separate whole fried chicken from later sauced styles
- Recognize restaurant and delivery culture
- Use official history sources where possible
- Do not reduce Korean chicken to one sauce
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